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In a large skillet, heat oil. Add rice. Cook over medium heat, stirring constantly until rice is slightly golden. Add onions, green pepper and celery. Cook until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer 20 minutes. Remove from heat and let stand for 5 minutes. Remove bay leaf and serve.
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Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill