Mollie Stone's that I was excited to try out, and the party was presenting the very same Aneto paella broths.
The next four paellas came out in succession. The flavors were complex. The Aneto broths are made naturally, like we might make a broth in our home, yet using more complex ingredients than we would normally take the time to gather. It was great to see a succession of completely recognizable and wholesome ingredients in each broth.
It was great to learn the story of paella beginning as a fisherman's dish where they started by using local ingredients, fish pieces and a carbohydrate. The fishermen also used potatoes and pasta as the carb portion of their dish. Rice has become the popular carbohydrate, and it stands up well to the technique.
And I learned that technique is what paella is, rather than a recipe. Daniel compared paellas to omelets where you choose ingredients and cook to your individual taste rather than using a recipe from others. To make paella, you need a shallow dish and high heat. First you saute the assembled ingredients - some vegetables and meat/fish in the pan. When these are cooked, you add the rice and broth and cook at high heat for about 10 minutes, followed by 10 minutes of low heat, then a brief rest of 5-10 minutes.
The best rice to use for paella is Bomba rice because its molecular structure allows it to expand lengthwise rather than bursting open as many rices do under the rapid and high heating required to make paella. It's more forgiving to overcooking. A medium grain non-sticky rice in general is advised for use.