Find out how to prepare the right paella and choose the best ingredients
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In Spain, paella usually accompanies large parties and celebrations, such as weddings and birthdays. Its flavor is so surprising and characteristic that paella needs no other accompaniments, except a few slices of jamón and a wine that pairs well with seafood.
But don’t think that this typical Spanish dish is simple to prepare. Handling Spanish Bomba rice, an essential ingredient in classic paella, is quite complex, as its small grains can overcook or remain raw if the cook is not experienced.
Shrimp, calamari and mussels are skittish in the pan. Its cooking is extremely delicate and can be subject to silly cooking mistakes, such as too much salt or too high temperatures.
In terms of seasonings that accompany paella, saffron and celery stand out, which are known to easily make recipes bitter if used improperly.
After this barrage of criticism about paella preparation, we have some good news. Spanish chef Pedro Soriano, who runs a restaurant specializing in paella, revealed to us some tricks that will make your recipe much calmer and more delicious.
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What is a paella?
Paella is a typical Valencian dish made with rice and other ingredients such as seafood and meat.
What is the best type of rice for paella?
“The best rices for paella are Valencian ones,” says Pedro Soriano. Among these rices we find Bomba and Senia. Both absorb flavors very well, resulting in very juicy and creamy beans.
Since these rices are more expensive and a little difficult to find in common markets, the chef offers a more convenient alternative: ”if you can’t get either of them, use arborio rice, which is often used in recipes of risottos”.
What is the best fish for paella?
Before thinking about the types, pay close attention to the freshness of the ingredients. For chef Pedro, the quality of the seafood is more important than the species. Now, among the best options, the classic ones play their role well in paella. So shrimp, calamari, mussels, clams and lobster are the best options.
What are the best seasonings for Paella?
The Spanish chef, originally from Valencia, the birthplace of paella, has revealed his infallible seasoning for a perfect paella: olive oil, garlic, onion, tomato sauce, smoked paprika, celery and saffron.
How to know the right cooking level of Paella?
The strong point of paella is the rice, which must be loose and whole. To ensure the quality of the cooking, insert a spoon into the paella and make sure it comes out without sticking to the rice.
What is the ideal cooking time?
Once the rice is added to the pan, it will take 18 to 25 minutes. Remember that the heat must always be medium/low so as not to compromise the slow cooking of the rice.
Is aluminum foil mandatory?
We recommend using aluminum foil to complete the cooking of the paella and ensure even cooking of the recipe. With the heat very low, add three or four layers of aluminum foil over the pan.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
