I tend to make it quite a bit and no I don't always have all kinds of seafood lying around the house, so I wind up making a vegetable paella.
I start by sauteing one chopped onion, green bell pepper and two to three minced cloves of garlic in extra virgin olive oil. Once they are softened I add one cup of Valencia rice with about a teaspoon and a half of salt and a quarter teaspoon of saffron and stir that until incorporated. I then add about two cups of chicken stock and bring that to a boil. As it is coming to a boil I add the vegetables and this can vary depending on what you have on hand. I always have a wide of frozen vegetables in my freezer and always have fresh tomatoes, so I usually add about one cup (I eyeball everything) of haricot verts, artichoke hearts, sweet green peas, sometimes some chopped spinach and a couple of chopped tomatoes.When the liquid comes to a boil:
I lower the heat to medium, cover the pot and cook for about 20 minutes until the rice is tender and the liquid is absorbed. Max usually lounges around the kitchen waiting cause he might get lucky.