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...
Paella is undoubtedly one of the most iconic dishes of Spanish cuisine. Originally from the Valencian Community, this flavorful combination of rice, seafood, meats, and vegetables has won over taste buds around the world. Barcelona, with its rich culinary tradition...