I WANTED TO KNOW IF ANYONE HAD A SUGGESTIONS/TIPS ON CUTTING THE COOKING TIME IN PAELLA?
1. Turn off caps lock.
2. You'll need this exact station in your kitchen because the badass nature of it makes for a better and faster paella. Otherwise, you're SOL.
Disclaimer: This post is not serious nor helpful, I just wanted to post that picture. I am actually curious about this too.
I've read that cooking it halfway and spreading it out on a sheet pan to cool is a good way to prepare it before hand. If you cook it all the way and hold it, I find that it dries up and the texture becomes... not ideal. Still tastes good though.
Doing all your prep work in advance, having all the ingredients where you can get your hands on them, and in the correct order. Having your equipment ready, your fire hot, Being organized.
The actual cooking time is not that great. Stage, project, organize, follow through, pay attention.