Tortilla de patatas
When frying the potatoes for Tortilla de patatas just cook them until soft not crisp.
Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will be distributed through the paella evenly giving a better colour and flavour to the finished dish.
When using paprika make sure you are using the right variety for the dish you are cooking. The Spanish smoked paprika is ideal for paella, while the Hungarian sweet paprika is quite different in flavour and is ideal for their goulash.