With regard to fire, you must arrive evenly to all the paella pan, strong until it starts to boil and then medium until ingredients are made. Paella earn much if done with a good wood fire and with vine shoots it is extraordinary. When the broth is boiling is the time to throw rice, spread it with a wooden spoon and leave it to be done. Innumerable variants from this point you can enter all the variants that you want. It is common to add tomato, red pepper, peas and even clams and mussels. If it is paella Murcia or Spanish classic ingredients can be substituted for Roasted Peppers, artichokes or peppers peppers. You can prepare fish and seafood with vegetables and mushrooms, lamb and vegetables, meat and seafood you could say that there is a characteristic of each Mediterranean town kind of paella (paella marinera, seafood paella, chicken paella..)etc).

If it progresses to the South by the Mediterranean geography it is frequent to find dishes that speak more rice to paella. Tasty rice dishes are prepared with fish as the cauldron, rice with red mullet, lobsters or morena, as well as the traditional rice band in coastal areas. The latter consists of previously prepared fish stock, usually of rock, where the rice is cooked which gives an intense aroma of iodate. Cooked fish is presented on the one hand and on the other hand only and dry rice. It is often accompanied by sauce Aioli. A similar to this rice is the galeres, a paella of rice previously fried and cooked with fish stock. Hinterland Rice meets crust, made with eggs and pork products, paella, rabbit and snails (baquetes), made with saffron in fire of vine shoots, rice baked in casserole mud, paella with vegetables or mixed. However, modernity and haute cuisine also reach to the rice and some restaurants offer recipes (recipes of paella) away from tradition as arroz a banda with translucent saffron veil rice venere with aromas of truffle, or tower of rice under pork loin of cod.