Squid, shrimp, mussels I specified "to taste". Because there are really no clear rules here. Put as much as you want or as much as you have.We use large shrimps.
Rice - short-grain.
Paprika can take the usual sweet red. Or, instead, sweet smoked paprika, which is often used in Spain.
Or mix the usual sweet with smoked.But most importantly, this is a special pan for paella - a large diameter with relatively low sides. The essence of this dish is that we distribute rice over a large area, much larger than in other dishes with the same volume. This is done in order to get a special crust "sokkarat". To put it crudely, this is, as it were, a little burnt rice from the bottom. But it is in this crust that the main difference between Spanish paella and cooked somewhere else in a regular pan.