The Secret to a Perfect Paella

Choosing The Rice

The ideal paella rice is a medium-grain variety that absorbs a lot of liquid without becoming mushy. Spanish Bomba rice is traditional, but our Italian Arborio rice from ShabberTraders is an excellent and widely available alternative due to its high amylopectin content.

Achieving the Socarrat

The *socarrat* is the prized crispy, caramelized layer of rice at the bottom of the pan. To achieve it: 1. Don't stir the rice after adding the liquid. 2. Once the liquid has been mostly absorbed, turn up the heat for the last minute or two of cooking. 3. Listen for a crackling sound and smell for a slight toasting aroma. 4. Remove from heat and let it rest for 5-10 minutes before serving.

This technique requires practice, but the result is a delicious textural contrast that defines an authentic paella.