There's no need to get all the seafood listed above. I sometimes make it just with shrimps and scalops and it's great too. The important thing is the broth bc that's what the rice absorbs! It needs to be strong in flavor and salty.
You can find dried ñoras peppers in The Spanish Table. To use the, re-hydrate them in warm water 15 min. Then crack open them and pull out the meat.
You should toast the saffron before using it, to extract its aromas. Put it inside a small aluminum foil folded as a pocket on a medium heat pan. 1 min tops on each side. Make sure it doesn’t burnt! The saffron is super.
