The big tip with this dish is to relax and enjoy the process, let the slow, smokey fire do wonders to your dish and it will surely be a crowd pleaser. The amount of ingredients is always a bit of a mystery, I tend to fly by the seat of my pants - Let your instincts do the work!
When heating up your Chicken and Fish stock throw in all of the shells and heads from the prawns, it will intensify your stock and give it the fresh fishyness you need!
Calaspara rice is by far the best rice to use for Paella, but any good quality risotto rice or carnaroli rice is OK.
Giles
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