I like the recipe that Laurie posted - the only change I would make is that usually there is a bit of saffron - not enough to be bitter, just add color.
Oh, Karen, I didn't notice it doesn't have saffron. Yes, that is probably one of the most essential ingredients in a true paella. As I said I make it from my head and just tried to find a recipe that was close to traditional but easy. Saffron (just use a bit as it is pungent and expensive) adds colour and flavour.