How to Cook Paella Correctly
The dish that has almost all the ingredients is paella. This dish can feed a lot of people with their favorite ingredients included in the dish. It is good to know that anybody can 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. Look for bomba rice for the best paella. Other kinds of rice you can use for your paella are Valencia or Calasparra rice. Common rice varieties do not absorb liquid well so if you use this, you paella will be mushy.
It is important to cook paella in a real paella pan. You will not regret buying a paella pan and it is also quite cheap. The design of the paella pan is to maximize the amount of rice touching the bottom of the pan so it get get all the flavors. With the design, you can easily move the food from the hotter parts of the pan to the cooler parts.
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The heat source should be able to accommodate the entire pan. The dish can be cooked in an ordinary stove, an open fire, or in an outdoor paella burner. You whole pan should fit on the burner.
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You should only use the best ingredients for your paella. Best does not really mean expensive. They have to be fresh, nice stuff that you can find. Don’t use an ingredient just because the recipe says so, but when you choose ingredients make sure that they look terrific and not run down.
Make sure to prepare everything first before you cook. All the chopping, peeling, etc. should be completed before you turn on your stove. This makes the cooking process to go smoothly.
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.
Having flavorful cooking liquid will give you a flavorful paella. You get additional layer of flavor if you cook your rice in stock. You can use bouillon if you don’t have stock. For another layer of flavor, add saffron to the cooking liquid.
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. This takes time since you want to caramelize the meat, or developing its sugars.
Make sure the rice in the paella is not mushy. The socarrat, of the crispy crust that forms at the bottom of the paella is the most prized part of the dish. To get a good one, turn up the heat during the last few minutes of cooking. The rice should crackly and smell toasty, and after a few minutes, test the bottom with a spoon and if there is bumpy resistance, you have socarrat.