Description: This a great recipe for a Sunday meal with family and friends. There are several types of paella, but this is one of the most simple, cheap and delicious ones I remember. The three most important things to remember when making any type of paella are: Start with an excellent sofrito (the broth is the foundation for any good paella) Use the correct rice (Spanish rice like Bomba or Calasparra) Cook the rice just enough, leaving it “al dente” (between 16 and 18 minutes)
Skill Level: Intermediate
Diets & Intolerances
gluten free |
menu_book Chefs Notes:
It’s important to do this recipe in a Paella pan. Paella pans are wide and shallow to create maximum surface area, allowing liquid to evaporate and to form as much crispy golden crust (socarrat) on the bottom as possible.