Learning To Make Paella

Mainly learned via Jose Andres.

Couple of tips:

If you can cook it over a live fire, you have a better chance of developing the crust on the bottom of the pan.

Make a soffrito.

It really is, like jambalaya, all about the proportion of liquid to rice.

After you initially stir after adding rice, don’t touch the pan until liquid has all been absorbed.

If using seafood, add later in process depending on type of seafood.

Proper short grain paella rice is a must.