Want to make the perfect paella? That’s not so simple. We therefore turned to Spain for the occasion. We found out the do’s and don’ts for this iconic summer dish and put them in an overview.
Would you rather take a (basic) recipe of paella first? Check it out here:
Making paella: do’s and don’ts
Choose the right pan for your paella
A suitable paella pan is wide, shallow and with a flat cooking surface. The thinner the layer of rice, the better the result. No idea where to find it? We think this is a very good paella pan .
Select the right rice
You guessed it: in a dish that revolves around rice, the right type of rice is crucial. Officially that’s ‘ Arróz Bomba ‘, for sale in specialty stores or online. This rice has round grains and absorbs the stock (and therefore all the flavor) well. Antonio Sotos Paella rice from the supermarket is another good option.
What’s the best way to cook it? Opinions differ on this, but a good rule of thumb is first ten minutes on high heat, then seven on medium heat and then another minute on high heat. The latter creates a so-called socarrat : a small caramelized layer on the bottom of your pan.
Don’t overdo it with your flavors
Spanish cuisine is pure cuisine, without much frills. This also applies to paella, in which the stock, saffron and the sofrito (a mixture of olive oil, tomato, garlic and paprika) are everything. So bet on those things and don’t go wild with extra seasonings. Don’t even overdo it with salt, you don’t want to ruin the delicateness of the saffron.
At least: for traditional paella, because of course there are also plenty of examples of tasty paellas that stick more to the “more-is-more” principle. In Cuisine Carine , for example, we see a paella recipe including red rice, lobster, langoustines, pastis, leeks, fennel and chili. This is not according to an authentic recipe, but admittedly: that also sounds very tasty…
For a good paella you need time, especially to let the stock steep. After all, a good stock makes all the difference and surpasses all ready-made options. You will receive a basic recipe for the tastiest homemade chicken stock from us. Yes: you should therefore calculate a few hours for that, but patience will be rewarded.
And that’s not all: you should also give the sofrito quite some time to bathe in a layer of oil over low heat. Some chefs even swear that you can count on an hour and a half for this, adding the stock little by little.
And finally, don’t forget to share your homemade paella with a large audience of friends and family, eh? Because of all our tips, this is the most important.
Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.
Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.