Paella Paella gets its name from a wide Spanish pan called a paellera. To cook paella you'll need to use either a paellera or wok so that you don't burn the rice. Add the rest of the ingredients, except the rice, and simmer untill the meat starts to fall off the bones. Add the rice, and more water if necessary, and simmer untill water is absorbed and rice is tender. This is the sort of dish that you can throw anything that takes your fancy into.
Snails seem to be popular in Europe but they're just a tad difficult to obtain here in Aus.
Pork goes well with it and a popular version is to add a variety of firm fish and seafood. If you are using seafood then replace the 2 litres of chicken stock with 1 litre of chicken stock and 1 litre of fish stock. The best thing about this recipe is the smell it gives off while you are cooking it. Add the chicken and salt and brown the chicken. Add the wine and peas and cook on a medium heat for about 5 minutes.