I've never made paella, but I'm ready to try. But one recipe I read said you "must" have a special paella pan. I've gone 32 years without making paella, and while I may improve my average, I don't know that it's going to become my go-to dish. What's so special about a paella pan? Can I make do without one?
Possible substitutes that I own: a large (12 inch?), straight-sided All-Clad skillet with a lid; a large AC saucier with lid; a slant-sided AC saute pan, no lid; and a cast iron skillet with high, straight-ish sides.