I think it could be made more conveniently from a paella pan than in a regular steel pan. It did work out pretty okay, but I probably should have poured in the water more slowly in the steel pan in one of the steps as some rice pieces were not cooked. Also I should have increased the heat from the beginning on to keep it simmering at a higher rate as it took quite a while before most of the water evaporated.
I think this could be nice on certain occasions, but I do not necessarilyfeel it is preferable. It does taste pretty authentic, though. For a meal prep, it needs an addition with more protein/calories.
