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How to Cook Paella Correctly Paella is a dish that has almost all the ingredients. This dish will have your favorite ingredients and it can feel a lot of people. The good thing is that it is not really difficult to cook great paella. Below are some of the best secrets of cooking this delicious meal. One of the secrets of cooking great paella is using the right kind of rice. The best rice is bomba rice. Good Valencia or Calasparra rice is a kind you should also use in your paella. Do not use common rice varieties because they do not absorb liquid well and you paella will be mushy. Purchase a real paella pan if you don’t have one since this is the right pan to use. You will not regret buying a paella pan and it is also quite cheap. The flavor of the paella is at the bottom of the pan so the paella pan is designed to maximize the amount of rice touching the bottom of the pan. During the cooking process, it allow you to move the food from the hotter parts to the cooler parts as needed.
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The heat source should be able to accommodate the entire pan. A regular stove, an open fire, or an outdoor paella burner can be used. The thing is the size of your pan should fit on the burner.
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To have the best paella, the best ingredients should be used. Expensive ingredients may not always be the best. They have to be fresh, nice stuff that you can find. Don’t buy anything run down just because you need one but look for ingredients that look good. Don’t start cooking until you have prepared everything. Complete all your peeling and chopping before you even put on your stove. The cooking process will run smoothly if you do this. The sofrito is the base for your flavor. Here you need to saut? your garlic, onion, tomato, and bell peppers and cook them to mix their flavors and to evaporate the liquid. The sofrito should be firm enough to hold its shape in a spoon. To achieve a flavorful paella, make sure that your cooking liquid is also flavorful. Cooking your rice in stock give you additional flavor. You can use bouillon if you don’t have stock. Add saffron to the cooking liquid to add another layer of flavor. The meat should be browned well. You don’t get that deep, cooked all day flavor in the dish if you don’t brown your meat enough. Here you want to caramelize or develop the sugars in the meat, and that is why it takes time. Make sure the rice in the paella is not mushy. The crispy crust that forms at the bottom of the paella is the most prized part of the dish, the socarrat. To get a good one, turn up the heat during the last few minutes of cooking. You should have crackly rice which smell toasty and the bottom part has bumpy resistance, which is the socarrat.