Making a paella step by step, all the secrets of our most international recipe

June 10, 2024
Your Spanish Shop
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Making a paella requires patience and it is also essential to know the secrets of this dish, probably the most famous in Spanish cuisine. Next, we are going to tell you everything you need to know to make a traditional paella.

Ingredients for Valencian paella

Rice: Preferably varieties such as bomba or senia rice, which absorb the broth well without falling apart.

Chicken and rabbit: Essential meats that provide flavor and texture to the dish.

Green beans (ferraura): Flat beans typical of the region, which provide freshness and texture.

Garrofón: A type of large, flat bean, with a smooth and creamy flavor.

Tomato: Used grated or crushed for the sofrito, adding acidity and color.

Olive oil: Oil is essential for frying the ingredients and enhancing the flavors.

Water: Used to cook the rice and adjusted as necessary to achieve the desired texture.

Saffron: Gives the characteristic yellow color and a particular flavor.

Salt: Used to enhance all the flavors of the paella.

Sweet paprika: Adds a touch of color and smoky flavor to the sofrito.

Rosemary: Used occasionally, it provides a characteristic aroma and a subtly herbaceous flavor.

Make a typical Valencian paella step by step

Preparation of ingredients: Clean and cut the chicken and rabbit into small pieces. Cut the green beans into pieces and remove the shells of the garrofon beans if they are fresh (if they are dry, soak them the night before).

Meat sofrito: In a paella pan (special pan for paella, also known as a paella pan), heat the olive oil over medium heat. Add the pieces of chicken and rabbit, browning them evenly until they are well cooked. This step is crucial for the meat to release its juice and flavor into the oil.

Add the vegetables: Add the green beans and garrofon beans. They are fried together with the meats, allowing the flavours to blend.

Tomato and paprika stir-fry: Add the grated tomato and let it cook until the water evaporates and a thick mixture remains. Then, add the sweet paprika, stirring quickly so that it does not burn, providing colour and smoky flavour.

Water and cooking: Add enough water to the paella to cover all the ingredients. Bring to the boil and season with salt. At this point, you can add a sprig of rosemary to perfume the broth. Allow to simmer over medium heat for about 20-30 minutes, allowing the flavours to concentrate.

Add the rice: Spread the rice evenly over the paella, making sure it is well distributed. Add the saffron, previously lightly toasted, to release its colour and aroma.

Cooking the rice: Cook over high heat for the first 8-10 minutes, then reduce to medium-low heat. Do not stir the rice during cooking to achieve the right texture and characteristic "socarrat" (lightly toasted layer of rice on the bottom).

Rest: Once the rice is cooked and has absorbed the broth, remove the paella from the heat and let it rest for a few minutes, covered with a clean cloth.

Tips for getting the perfect paella

Use a suitable paella pan: The pan should be wide and shallow so that the rice cooks evenly.

Homemade broth: If possible, add chicken and vegetable broth to add more flavor.

Extra virgin olive oil: Use good quality olive oil for the sofrito, as it enhances the flavors.

Control the heat: Start with high heat to sear the meats and reduce it to cook the rice slowly.

Even distribution of rice: Distribute the rice evenly in the paella to ensure even cooking.

No stirring: Once the rice is added, avoid stirring it to get the socarrat, the crunchy layer on the bottom.

Water quantity: Use the correct ratio of water to rice (usually 3 parts water to 1 part rice) and adjust according to the type of rice.

Quality saffron: Use real saffron threads instead of coloring for perfect flavor.

Resting time: Let the paella rest for a few minutes before serving to allow the flavors to settle.

Fresh and local ingredients: Whenever possible, use fresh and locally sourced ingredients for the best flavor.

Rosemary: Add a sprig of rosemary during cooking of the broth for an aromatic touch.

Taste for salt: Adjust the salt at the end of cooking the broth before adding the rice to ensure perfect flavor.

The quality of the products is essential for an authentic paella.

Fresh and local ingredients, such as bomba rice, chicken, rabbit or green beans, guarantee intense flavours and a suitable texture. Extra virgin olive oil and ripe tomatoes enhance the sofrito, while a good homemade broth gives depth to the dish.

At Your Spanish Shop you will find the best selection of ingredients for your paella, so that you have all the products you need.

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