We use large prawns.
Rice - short-grain.
Paprika can be taken ordinary sweet red. Or instead of it, sweet smoked paprika, which is often used in Spain.
Or mix the usual sweet with smoked.But most importantly, it 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". If roughly, it is, as it were, a little burnt from the bottom of the rice. But it is in this crust that the main difference between Spanish paella and cooked somewhere else in an ordinary pan. Chop the onion and garlic.Put the broth (vegetable, fish or chicken) on the fire.