Paella, with its long list of ingredients, can be a production. But does it have to be? This classic saffron-scented rice dish from Valencia, Spain, with its signature crispy bottom crust and a melange of proteins, often contains a laundry list of ingredients, requires special equipment (a traditional, shallow Paella pan), and is meant to serve a crowd. To make paella for two people, we found some shortcuts. First, we used a 12-inch nonstick skillet, which is wide enough yet shallow enough…
