What is the most important ingredients and techniques to make an authentic Paella?

I realize that having a paella pan could be considered more important, as well as using saffron. I read through many recipes, but settled on four that seemed best for my client's tastes. Using chicken, and shellfish, various peppers, onions, garlic, saffron, tomatoes, cooked in chicken stock with white wine added.



Some recipes suggested adding cumin, cilantro and even thyme and paprika to flavor it. I think the cilantro would change the recipe too much to a salsa taste, and I can't see how rosemary and thyme would help except to add a more "smoky" flavour. But what are your suggestions please?
What is the most important ingredients and techniques to make an authentic Paella?
Saffron is the most important ingreident to flavoring paella, you could make it in a turkey roasting pan if you want, prepare the saffron rice, add the seafood in layers %26amp; cooked chicken %26amp; veggies.. bake untill the mussels open up...
Reply:There's one thing about Paella, as in anything you cook, you change what you want, trust your tongue. You have the Idea of what the client wants, go for it! Cilantro dump it, use Flat leaf Parsley for a pepper bite. Saffron? got the bucks?Good. Instead of Saffron take a little rice and see if it fits with Turamic, different flavor same color. Smokiness? What comes to mind, Bacon. With the knowledge you already have just as shown by the Great Question you'll come out just tasting fine, remember Chef, Trust Your Tongue



Paella



Ingredients



(6 servings)



1 Chicken broiler, cut up

2 Cloves garlic

1/4 c Oil

1 lb Raw shrimp

4 Sliced tomatoes

1 lb Peas

12 Artichoke hearts

1 1/2 c Brown rice

6 Strands saffron

1 c Onion, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

1 ts Paprika

1 c White wine

2 c Water



Instructions



Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, saute rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
Reply:I think you should go with the cumin - it seems to me that Rachael Ray always refers to it as "smoky".

I don't know if this will help your decision-making, but these are what's in the Paella recipe in my cookbook:



Paprika

Cayenne red pepper

Saffron