Paella Valenciana

 
 

Slow cooking creates a crunchy caramelised base (the “socarrat”), which is stirred into the finished dish to turbo charge the flavour. For the ultimate Paella use short-grained Calasparra or Bomba rice - these absorb up to 50% more infused stock than other varieties.

Serving in a paella pan is more authentic, but you can achieve the same great taste by cooking in a wide heavy-based frying pan.  The key is to maximise the rice in direct contact with the heat (see related blog post...).

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