Paella is a show-stopping dish that is surprisingly simple to master. Give it a try using this basic method that can easily be scaled up for a paella party. The basic ratios to set yourself up for success is 1 cup of paella rice, 2 cups of stock and 2/3 cups of tomato puree or sofrito. Heat a bit of olive oil over medium heat in a 14''-16'' paella, steel, or cast-iron pan. If using seafood, sauté in pan until about half cooked; set aside. If using vegetables, par-cook and set aside. Add 2 cloves minced garlic to the pan along with more olive oil, if needed. Sauté 1 minute, then stir in 1/4 tsp crushed saffron and 1 tsp smoked paprika. Add 1 c paella rice and stir until translucent, about 1 minute. Add 2/3 c tomato puree or sofrito and sauté for 1 minute, then pour in 2 c warm stock and stir briefly, spreading out rice over the bottom of the pan (you can use shrimp shells, herbs, clam juice, and/or squid ink to make a stock; alternatively, use a pre-made stock). Season with salt. Simmer rice 5 minutes, then transfer to an oven at 300 F. Bake until rice reaches desired texture, 12-15 minutes. 5 minutes before done, spread your seafood or vegetables over the rice in pan and finish baking. When cooking on a grill, we follow the same steps but increase our stock by ¼ cup.