This was a great recipe but it was hard to time the rice, I don’t have a lot of experience with paella and it’s hard to judge the doneness of the rice when you are also trying not to disturb it! I’d say it would have turned out better with a 25 minute simmer and 5 minutes covered to absorb all of the liquid, at least in my case. I was using a paella pan which was wider than the skillet in the recipe, so if anything I’d have thought it would simmer more quickly. Also I’m not sure if the quantity of saffron called for is a typo or what, but that’s more than twice the amount that came in the .5 gram jar I bought for $8.99 so I hope so! Doesn’t seem reasonable to put $20 worth of saffron in one dish. I ended up using about 20 strands (about a third of the.5 gram) and that seems to be more than most recipes call for.