In a paella pan about 22 inches (55 cm) in diameter, pour in enough olive oil to cover about one-third of the bottom and heat it up.

Make a well in the center of the pan and add the sweet paprika. Stir well with the meat and vegetables, then pour in about 12 cups (3 liters) of water.

Let it simmer over low heat for about 20 minutes. Add the food coloring and adjust the salt. If a lot of water has evaporated, add more and let it simmer for another 5 minutes.

Turn the heat to high and add the rice, spreading it evenly across the pan. Boil for 5 minutes. Then reduce to medium-low heat and continue cooking until the rice is just done, about 15 minutes.

Do not stir the rice while it cooks; it should end up dry and loose, not soupy. If the liquid is almost gone but the rice is still firm, lower the heat to minimum. If the rice is nearly done but there’s still a lot of liquid, turn the heat to high so it absorbs.

If you keep an eye on the rice, you won’t have any problems. Otherwise, it just takes practice. Never cover the paella while cooking, as it will make the rice mushy. Control the cooking with the heat instead.

Once the rice is cooked, turn off the heat and let it rest for 5 minutes. If the rice was a little firm, it will finish cooking from the residual heat during this time.