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...
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...
A great seafood paella (paella marinera) has three telltale signs: flavorful, separate grains; juicy seafood; and a socarrat that crackles without tasting burnt. Here’s how I make mine, with exact ratios, simple techniques, and fixes for the most common issues....
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...
Cleaning an artichoke is really tricky and you will never guess how to do it without some guidance! In fact, the main part of this flower (yes, artichoke is a flower!) is not edible. From the outside, artichoke offers no enticement to be eaten - all prickly leaves and...
Here is my favorite method for how to cut a bell pepper! I recorded this video for my students as a part of the preparation to my Online Paella cooking classes.
Tomato purée can be used in soups, stews, sauces, or any other dish where the tomato flavor is desired. I recorded this video for my students as a part of the preparation to my Online Paella Cooking classes. And you can use this way to make tomato puree whenever you...
Rich flavorful Seafood stock is the main secret to make your Seafood Paella truly delicious! Heads of monkfish and other fishes, lots of shellfish will enrich your stock with a great flavor and will deliver this beautiful flavor to your final dish: Paella! This stock...
Rich flavorful stock is the main secret to make your Paella truly delicious! Here is my recipe for Meat stock that you can use both for your Meat paella (Paella Valenciana) or your Paella Mixta. Traditional ingredients are chicken and beef, then lots of vegetables and...