- Rice is the shining star – Never underestimate the importance of having the correct type of rice and cooking it to its ideal consistency. Bomba rice (sometimes sold under the geographic indication of Calasparra) is the most popular type of rice used for paellas. Bomba is a short-grain rice that looks almost round and absorbs three times the volume of water.
- DO NOT STIR – Paella is the exact opposite of risotto in this sense. Risotto requires frequent stirring, and paella requires little to no stirring. This is because the cook is aiming for a tender, but not creamy finish. Also, not stirring helps with the development of the socarrat.
- Socarrat away! – Socarrat is term used to describe the savory crust that is formed at the bottom of a paella when it is cooked to perfection.
- Oil Up – Paellas should be cooked with a good amount of oil. The oil helps keep the starchy rice grains separate and carries the flavours through the dish.
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