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...
Rich in flavor stock is a 99% guarantee of a successful paella! Here are a few tips about stock for your seafood paella. Just made this video at one of my cooking classes in Barcelona together with our guests!
My idea was to create the simplest Chicken and Chorizo Paella recipe with ingredients that everyone has at home. So, chicken thighs (or wings), chorizo, canned tomatoes, rice, and chicken stock are all you need for this Chicken and Chorizo Paella recipe. So let's go! ...
This is the most simple sofrito for paella. You can use it for any paella type. But if you want something more sophisticated instead go for Salmorreta
Here is my Simple Seafood paella recipe with the ingredients you can easily find in your local supermarket.Part 1Part 2Simple Seafood paella recipe. Ingredients for 4 people. Squid 4 (medium size), Prawns 4 Bell pepper 1 (quite small), Tomato (canned or fresh) 3-4,...
Paella Mixta is a paella recipe where you combine both seafood and meat ingredients. Here we used prawns, squid, and chicken thighs. As for stock, you can use both seafood stock and meat stock. Chicken stock will works too. Enjoy your cooking with our Paella...
Salmorreta is a cornerstone of all Levantine paellas (Valencia, Murcia, Alicante areas of Spain) regardless of the type of paella, whether it be Seafood paella, Meat paella or Vegetarian paella. Salmorreta provides that touch of flavor and color so characteristic for...
Black Rice or Paella Negra or Arroz Negro is a famous Spanish dish that originated from Valencia. It is essentially a combination of rice, squid and lots of cuttlefish or squid ink. The secret to a successful Paella Negra is the cuttlefish or squid ink, which is the...
Hi everyone! Here is my Vegetarian Paella recipe that suits VEGANS! Simple ingredients: mushrooms, veggies, rice, vegetable stock, Spanish Paprika, and Saffron. Ingredients for 2 servings. 🍚 Rice 200g 🍜 Stock 800ml. If you're cooking with a large pan like me take 1L...