Recently a friend of mine returned from a trip to Marrakech and brought me some saffron as a gift. I'm excited to use it and I have been planning on making a paella to celebrate my first dish with it. I've made paella before but I'm afraid I've messed up a bit on the technique althought the flavors were good. What kind of rice should I use? And I've never been able to make it without breaking down and stirring it and then putting the lid on the dish. How on earth does the rice and shellfish cook without a lid?? Here is my basic flavor profile: - shallots - garlic - chorizo - chicken thighs - vermouth - tomato paste or fresh tomato - green bell pepper - shrimp - clams - saffron In the end all the flavors work beautiffully together. Any suggestions on making this an optimal dish?