What do you want in your pealla? It works well as a fridge-cleaner. I like having chicken, chorizo, shrimp, and muscles (although more traditionally it would be rabbit) as far as meat goes. Tomatoes, peppers, and a big onion for veggies...
Brown meat (obviously not the seafood) in pealla pan, set aside. Cook veggies in pealla pan. Add short grain rice, coat rice with oil. Add wine (white), broth, and a pinch (generous) of saffron. Cook on stove top until rice is not longer soupy- but still wet. Add the meat (I try to bury the seafood so it doesn't dry out), cook in oven (maybe 350?) for 20-30 minutes until rice is done. Serve with sliced lemon.
Note: the saffron is very important, don't skimp on it. The lemon is necessary too... adding the lemon juice to the final product really adds a lot.