|BEEF||PORK||LAMB||POULTRY||FISH||EGGS||PIES & CAKES||VEGETARIAN||ETHNIC||SUBMIT YOUR RECIPE HERE|
|SLOW COOKER||JAMS||BARBECUE||GAZPACHO||PAELLA||TAPAS||VIDEO RECIPES||LATEST MEMBER RECIPES|
CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT
THE PAELLA PAN
It makes sense therefore, to use the best rice for a paella and that is paella rice. The outside of the rice softens but the inside of the grains retains an almost nutty texture. Different from risotto rice and most definitely different to long grain rice. Read more in our definitive article on types of paella rice by clicking here.
THE BASE SAUCE OR SOFRITO
When the rice is added to the sofrito some form of additional liquid will be needed so that the rice can absorb it. If a good sofrito has been prepared then water is the Spanish preferred liquid. Stock, either fresh or canned will add even more flavour.
Saffron is a key ingredient to many paella recipes, it colours the rice and gives the paella a delicate background flavour. Read our detailed article on saffron and how to use it in cooking.
Finally, when all the cooking is complete the paella is taken off the heat and rested for five minutes or so. This ensures the rice is fully cooked and settles down. Cover with a towel or similar during this time to retain heat and keep the paella clean.