"I have been making paella for about 32 years, non stop. We come from the interior of Valencia, Spain, Caudete de las Fuentes, which thanks to G-d has the best water, olive oil and wine in the world. In a place with soft water is convenient to add a couple of teaspoons of calcium phosphate to the water or broth. Just like you do when home-brewing. This helps immensely with how your rice cooks. Never remove any thing from the paella pan, cook with small pieces of fire wood to be able to regulate heat easily by adding or taking away. And for crying out loud, drink some red wine from Utiel-Requena. By the way if you use chorizo or any other meat containing pig, your salt is not going to be Kosher.