Article: Turn the burner back to medium-high so the chicken stock and water in the pan comes to a boil. Then, turn the burner down to medium so the liquid bubbles gently. Stir the mixture occasionally as it cooks. Avoid covering the pan as the paella simmers. Some of the liquid should evaporate as it cooks. At this point, you can taste the liquid and stir in the remaining 1 teaspoon (5.5 g) of salt if you like. Let the liquid boil vigorously so the rice cooks and softens a little. Avoid stirring the rice as the paella cooks since it should develop a crust on the bottom. If you can, remove the paella pan from the stove so it doesn't continue to cook. The rice will finish cooking as the paella rests. Then, bring the paella to your serving table and let your guests help themselves. Store leftover paella in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the crispy rice will soften as it's stored, but the flavors will improve.

What is a summary?
Simmer the mixture for 20 to 25 minutes. Boil the uncovered paella for 10 minutes. Turn off the burners and rest the paella for 5 minutes before you serve it.