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Measurements and quantities for paella: Definitive guide

Measurements and quantities for paella: Definitive guide

You don’t fix paella by stirring the rice—you win earlier, with clear measurements and a thin layer. Here’s my step-by-step method to get dry, flavorful rice with socarrat… without ever reaching for the skimmer. The Quick Rule: grams per person and rice-to-stock ratio...

Vegetable Paella: Recipe and proportions per diameter

Vegetable Paella: Recipe and proportions per diameter

If you want a vegetable paella that consistently delivers separate grains, deep flavor and a controlled socarrat (that toasted, caramelized bottom), you’re in the right place. Here’s my method with clear ratios, heat control and home-cook tricks that make the...

How to make the perfect socarrat in paella, without burning it.

How to make the perfect socarrat in paella, without burning it.

A step-by-step method for how to make socarrat for paella using sensory cues (sound, sight, smell) that never fail. My golden rules: pan diameter by servings, rice depth (1–1.5 cm), Bomba 80–90 g/person, and boiling stock at a 3:1 ratio. What socarrat (torraet) is—and...

Gastronomic Team Building in Barcelona

Gastronomic Team Building in Barcelona

Can you imagine your team returning from an event more united, motivated, and even knowing how to cook a real paella like professional chefs? It might sound like a cliché, but the truth is, a gastronomic team building experience in Barcelona goes far beyond a simple...

Paella and Leadership: What a Kitchen Says About Teamwork

Paella and Leadership: What a Kitchen Says About Teamwork

Did you know that making a paella in a group can teach you a lot about how to work as a team? Imagine a group of people, each with an important role, collaborating together to create something delicious. The same thing happens in a work environment: each team member...

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