In this month’s Saveur magazine there is a great article on paella. It suggests using vialone nano rice instead of the traditional bomba rice. I’ve tried it with both. The bomba (grown in Calaspara, Spain) will give you the delicious crispy edges, whereas the vialone nano (grown in the Veneto region of Italy & traditionally used for risotto) makes a softer, moister version. I suggest you try a version of each to decide for yourself. We’ve got traditional pans made of carbon steel that serve 2-3, 4-6 and 8-10 people.