Through trial and error, I've learned to refine the technique so that the different ingredients are cooked properly and added at separate times. For many years I used a Chinese wok which actually works quite well. A few years ago, I found the Spanish Table Store in Berkeley and bought a flat paella pan. Now I was serious! There are many different versions of paella and the combination seafood, chorizo, chicken with clams and mussels is pretty elaborate and is probably a restaurant version rather than an "authentic" country version.
An "authentic" paella is cooked outdoors over a wood fire and usually uses fewer local ingredients and the rice plays the major role. Most people are familiar with a restaurant versions such as mine. Click here for my recipe.