Paella

Overview:

Serves: 4

Introduction:

Paella is a world-renowned Spanish rice dish that originated in the Valencia region. Named after the wide, shallow traditional pan (the paella or paellera).

Ingredients:

Rice: 400g of bomba rice (it’s essential that it’s short-grain).
Protein: 250g of diced chicken, 250g of lean pork, and 8 prawns or langoustines.
Vegetables: 1 red bell pepper, 1 large grated tomato, 100g of green beans, and 2 cloves of garlic.
Liquid: 1 liter of hot chicken or fish stock.
Master touch: Saffron threads (or food coloring), salt, extra virgin olive oil, and a sprig of rosemary.

Method:

The base: In a paella pan, heat oil and brown the prawns. Remove and set aside. In the same oil, fry the chicken and pork until well browned.

The vegetables: Add the sliced bell pepper and green beans. When tender, add the chopped garlic and, immediately after, the grated tomato. Cook until the tomato has released its water and darkened.

The rice: Add the rice and stir for a couple of minutes to sauté it (this prevents it from becoming mushy). Add the saffron or food coloring.

Cooking: Pour in the hot stock. Golden rule: Do not stir the rice again. Distribute it evenly and cook over high heat for the first 8-10 minutes.

The finishing touch: Reduce the heat and place the prawns on top. Cook for another 8-10 minutes. If you see it’s getting dry, you can add a splash more stock.

Resting: Turn off the heat, cover the paella with a clean cloth or aluminum foil, and let it rest for 5 minutes. This step is vital for the rice to finish cooking.

Additional Notes:

Pro Tips

The Socarrat: If you want that delicious crispy crust at the bottom, turn the heat up to high for the last 30-45 seconds of cooking until you hear a small crackling sound.

The Stock: The ratio is usually 2.5 or 3 parts stock to 1 part rice. Always have some extra stock on hand in case the heat is too high.