Paella Tips for Success

Paella Tips for Success

• jencathen 17 years ago
  Most everyone has heard of paella and we all know its delicious, but some people give up when it doesn't turn out the way they envisioned. I have a couple of books I went through to get some pointers out of to help make our paella cooking adventures pan out. Pun intended. :P
  
  Paella takes practice.
  
  Rice: Paella is as only as good ad the rice used. If you were in Spain you would use short to medium grain local varities. An easier substitue would be Violone nano from Veneto, Italy. A brand name you can get is Beretta vialone nano and is what Raul Aleixandre, chef in Valencia uses. You can also use Arborio Risotto rice, preferably a good quality of import. Do NOT use regular long grain or Oriental short grain.
  Paella is not pilaf or a risotto so should never be washed and barely stirred.
  
  
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• jencathen 17 years ago said:
  Flavoring: The boost of flavor in most paellas comes from sofrito, a mixture of aromatics cooked down until dark and intense. Don't neglect the salt: If your meats, seafood, or vegetables aren't amply seasoned, the paella will come out bland.
  
  The liquid: The best liquied for flavoring the rice is a broth. Chicken for poultry or meat and fish or shrimp shell stock for seafood rices.
  
  Technique: Paella is about method. First, the ingredients that will flavor the rice are sauteed over hat in a paella pan. Once the rice and liquid are added, the grain cooks for a few minutes at a fast boil over high heat. The heat is then rduced and the rice continues to simmer until the kernels become plump and somewhat firm, though never fluffy or overtly al dente. The surface of a properly cooked paella should look compact and caramelized. The rice is fluffed only when the paella is served.
  
  
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• jencathen 17 years ago said:
  How much liquid to add: The accepted amount is two cups of liquid to one cup of rice. This ratio tends to be foolproof when the rice is covered and cooked by absorption. When the grain cooks uncovered in a shallow paella pan, liquids evaporate more quickly and at a rate that changes each time you cook. The exact amount of liquid depends on the rice, how thickly it's layered, and the diameter of the pan. Begin with the 2:1 ratio and set aside an extra cupof liquid for each cup of rice.
  Before the rice goes into the oven, taste it. If it feels raw, sprinkle on about half cup of liquid. As the rice bakes check it periodically splashing on more liquid. Check the bottom of the pan too not just the top for doneness.
  
  Remember the rice should coje out of the oven somewhat al dente, so it can finish cooking off the heat. Your best guides are look, feel, and taste.
  
  
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• jencathen 17 years ago said:
  Paella 101:
  
  Don't experiment: Paella making is an art honed by decades and takes years of practice. Master the basic technique using same pan, same rice, same stove, same proportions and than once you have that down pat you can take creative license.
  
  Avoid overloading paella: Paella is about the rice. Too much food in the pan smothers the rice and prevents it from cooking evenly.
  
  Don't attempt to double the serving size in a particular pan. Paella pans are designed for specific amounts of ingredients; the layer of rice should always be rather thin. If you're planning on making paella often, get pans in two sizes: a 15 inch pan for four people and a 18 inch pan to serve 6 to 8.
  
  Place a paella pan over two burners. As you cook keep turning and moving the pan every few minutes, gently shaking it as you rotate it.
  
  Have everything prepped beforehand.
  
  Always let the paella rest after cooking, as the rice continues to absorb moisture away from the heat. Standing for 10 to 15 minutes, covered with a kitchen towel is standard.
  
  Be sure the cooking liquid is at a simmer before adding it to the rice, but don't allow it to boil.
  
  
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