Classic Paella Valenciana
Rice, saffron, rabbit (or chicken). DO NOT STIR.
Timing note: 60 min
Classic Paella Valenciana
Rice, saffron, rabbit (or chicken). DO NOT STIR.
Timing note: 60 min
The Key Move
Paella is not a "rice dish with stuff in it." It is a technique for creating a Rice Crust (Socarrat). Unlike Risotto (where we stir to release starch), Paella demands you leave it alone. If you stir it, you break the crust formation.
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The Setup
- Cutting Board
- Chef's Knife
The Mise en Place
4Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/3)
Rice is crunchy on top.
You didn't use enough liquid, or the evaporation was too fast.
Mushy rice.
You stirred it. Never stir Paella.
The Method
SOFRITO
Fry chicken and beans in olive oil. Add grated tomato and cook until dry.
LIQUID
Add water/stock and saffron. Bring to a rolling boil.
RICE
Sprinkle rice evenly across the pan. Ensure it is submerged. Critical: FROM THIS MOMENT ON, DO NOT TOUCH THE RICE. Put the spoon down.
CRUST
Cook on high heat for 10 mins, then low for 10 mins.
You should smell toasty rice (like popcorn). If it smells like burning, pull it.
You should smell toasty rice (like popcorn). If it smells like burning, pull it.
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