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I have unfortunately never been taught to prepare a paella dish for a professional kitchen. So how do I make it so it doesn't take half an hour for only one dish?

My take is that I'd need to parboil my rice with saffron first, very al dente (calasparra is unavailable, so probably good quality arborio, although I personally prefer long grain for paella).

Then for service, cook off the meats & seafood, add rice, spices (smoked paprika, garlic) & little stock, add the other veg. simmer until dry & has that nice crust. Might probably take approximately 10-12 minutes... Might even finish it off in the oven, uncovered.

Any suggestions?