Paella is a little more independent that its Italian cousin as it doesn't need constant stirring whilst the stock absorbs. Risotto making can turn into quite the upper body work out. If you are cooking paella I would suggest that you do give it the odd stir every now and then and not to leave it to its own devices for too long otherwise, you do get crispy rice at the bottom of the pan.
Once all the ingredients are in the pan it's simply a case of letting it all simmer away for 20 minutes (just enough time for an episode of Unbreakable Kimmy Schmitt). Served piping hot out of the pan, garnished generously with parsley and a big squeeze of lemon it's happiness in a bowl.