For more than 30 years I have prepared paella from a recipe given to me my Spanish mother-in-law Lupe, who in turn adapted it from a recipe she learned from her Galician mother Manuela a generation before. It’s a great recipe - absolutely fool proof - but one that includes four distinct steps (and pans) and takes more than two hours to complete. After some experimentation I have adapted Lupe’s recipe to my less than patient cooking requirements. The result is identical in taste and presentation to the original recipe, IMHO. If you want to get fancy, add some mussels and/or clams.