One of Spain’s foremost contributions to gastronomy, paella has humbled many chefs. It is easy to make paella, not so easy to make a great one. Getting the rice perfectly cooked and seasoned requires attention to detail. Watch CIA Chef Brenda La Noue prepare Chicken, Chorizo, and Saffron Paella with Olives, Red Peppers and a Hazelnut Picada.
A few pointers about paella:
U. S. medium- and short-grain rices have the plump, tender texture and clingy quality that are essential to authentic paella. Long-grain rice will not produce the proper result.
Great paella starts with a sofrito, a slow-cooked flavor base of olive oil, onions, garlic and tomato.
Paella is only as good as the stock used to make it. Whether you use poultry, fish or vegetable stock, it should have rich flavor and be well seasoned.
Figure about 2 cups stock to 1 cup U.S. medium- or short-grain rice. This ratio may vary a little depending on what’s in your paella. Clams and mussels, for example, release liquid, so you can get by with a little less stock.
Use a paellera, the flat-bottomed, slope-sided traditional paella pan. It has the broad base and shallow sides that allow for rapid and even evaporation of the stock.
Cook paella uncovered and never stir after adding the liquid. Stirring will cause the kernels to lose their integrity and result in a gummy paella.
Paella needs a rest period to allow the rice to plump and the flavors to marry. Remove it from the heat when the rice is still a touch firm and let rest 5 to 15 minutes before serving.
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