So, I prefer a steel (non-stainless) pan with dimples. In theory, the dimples catch some of the oil and keep your stuff from burning. I have a 15 inch pan and larger. You don't want to start too large. Doing a Paella is all about the prep work as things happen real fast.
Quite often, I make the Sofrito in advance. Makes it a lot easier because if you are making a Paella, you probably have company. They feed a lot of people.
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star General Pellet Pooper
Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)