Guide to Cooking Great Paella
The dish that has almost all the ingredients is paella. It can feed a lot of people and your favorite ingredients are in it. It is good to know that anybody can cook great paella. If you want to cook a great paella dish, here are some important things that you need to know.
Not every rice is good for paella, so you should just use the right one. The best rice is bomba rice. You can also use Valencia or Calasparra rice for your paella. Common rice varieties do not absorb liquid well so if you use this, you paella will be mushy.
If you don’t have a real paella pan, you should buy one. It is worth buying a paella pan and it is not very expensive. The design of the paella pan is to maximize the amount of rice touching the bottom of the pan so it get get all the flavors. The food is allowed to move from the hot parts to the cool parts as needed, while you are cooking the dish.
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The entire pan should be accommodated by the heat source. You can use your stove, an open fire, or an outdoor paella burner. It is important that the burner can accommodate the whole of the pan.
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To have the best paella, the best ingredients should be used. Expensive ingredients may not always be the best. Look for the freshest and the nicest looking ingredients. You don’t use an ingredient just because it is in the recipe but make sure that they look good and not run down.
Cooking should only start when your preparation has been completed. All the chopping, peeling, etc. should be completed before you turn on your stove. Being prepared makes the process go smoothly.
The sofrito is the base for your flavor. Here you need to saut? your garlic, onion, tomato, and bell peppers and cook them to mix their flavors and to evaporate the liquid. The sofrito should be firm enough to hold its shape in a spoon.
To achieve a flavorful paella, make sure that your cooking liquid is also flavorful. Cooking your rice in stock give you additional flavor. You can use bouillon if you don’t have stock. Add saffron to the cooking liquid to add another layer of flavor.
A great paella has meat that is browned aggressively. If you brown your meat well, you get that deep flavors in the dish. You are trying to develop the sugars in the meat, or caramelizing them takes time.
The rice should not be mushy. The socarrat, of the crispy crust that forms at the bottom of the paella is the most prized part of the dish. You can get a good socarrat by increasing the heat during the last few minutes of cooking. You should have crackly rice which smell toasty and the bottom part has bumpy resistance, which is the socarrat.