•Add 4 quartered small artichoke hearts or bottoms, fresh or defrosted frozen, a good handful of peas, green beans or broad beans cut into short lengths, or roasted red peppers, cut into strips, with the rice.
•In Alicante, they use the pulp of 1 or 2 dried and soaked ñora peppers, which they grow, instead of pimentón.
•Use clams instead of mussels.
•You can make this into an arroz caldoso, or soupy rice, by adding 1 more cup of boiling stock, but do not cook it for any longer or the rice will be soggy.
•If you want to use lobster, ask the fishmonger to cut a live lobster into pieces. Boil it for minutes only, until it turns red. Or boil it whole and cut it up.