Paella

The pan, the rice, and the broth. A traditional pan is thin, wide, and shallow to create that signature crust the dish is known for. Because rice is the star of the show, choose the highest quality you can find. Short-grained varieties work best like Bomba (the most traditional), Arborio (the easiest to find), or Calrose rice. The grains will absorb every flavour, making your broth the last secret ingredient. A homemade stock is highly recommended and will transform your paella into an unforgettable meal.

A medium-low stovetop heat will allow you to control the cooking process and prevent the rice from scorching or burning. Alternatively, go full traditional by cooking your dish on an open wood fire. Not only will this provide an even heat source for the perfect cooking temperature, but it will also add an authentically Spanish flair and flavour to your creation.

To the contrary, you want it to stick a little to create the coveted socarrat: that crust of caramelised rice that creates a near perfect contrast to the rest of the dish. The trick is to know when the rice should and shouldn’t stick. While it’s cooking, shake the pan frequently to prevent sticking. In the last 5-10 minutes, slightly increase the heat and leave the dish to develop that characteristic crunchy layer.

In the last 5-10 minutes of cooking time (check that most of the liquid has been absorbed and the rice is fully cooked) slightly increase the heat and keep your nose and ears on high alert: the perfect socarrat (the coveted crust of caramelised rice that is traditionally reserved for guests of honour) is when you start to hear crackling noises and notice a slightly toasted and nutty aroma.

Traditionally, no. In fact, paella pans do not come with lids at all, and a kitchen towel is often used to give the dish a covered rest before serving.