@Shermie
Good evening. I am was born and raised in Barcelona.
Paella and Fideaù ( noodle Paella ) are very common Sunday lunches at my parents or at our apartment.
1= Toledo, Spain Saffran is available in the Usa @ The Online Shop of Chef José Andreas / La Tienda Online shop and any Latin American Grocer. I pay 3 Euros for a small box of Saffron Threads and a Paella requires 12 threads soaked in ice wáter for 15 minutes. This liquid + the threads are used as part of the Sofrito which is the base of the Paella. Irani or Persian Saffron, may or may not be available in The Usa .. I have no idea. You can also take a look at Foods Of Spain in English .. It is a useful website ..
2= I had recently posted 2 different types of Paella in the Rice Section.
A) Paella Marinara = Just shellfish ..
B) Arroz Caldoso con Bogavante = Wet Rice with Lobster ..
3= There are uncountable Paellas, for example, Valencian Paellas differ from Paellas in Castellon, Alicante, and Murcia and in Tarragona, Barcelona and Gerona, it is more common with noodles verses rice ..
4= I suggest a Pallera, which is the metal pan with 2 handles to prepare however, I honestly prefer the earthenware " Cazuela " from my grand parents. It is much deeper so if you are preparing the dish for 14 People, a standard Pallera shall not be large enough ..
If I can be of any further help, please do not hesitate to ask ..