Now that I'm a veteran of no fewer than 3 trips to Spain, I can tell you for certain that paella is taken very seriously, and enjoyed immensely. This rice and seafood and chicken and whatever else dish is cooked in a big purpose built deep metal pan that is indispensible for making the paella up to specs. And as Chef JerryPellegrino of Schola Cooking School will tell you, this is a seemingly involved dish that is actually quite simple.Here's one of Jerry's favorite approaches.