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.

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Anyone make Paella?

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I have.

I went a little paprika overboard on mine, but it was fine. I need to do this again.

Proper short grain paella rice is a must.

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Paella Primer

Oriented to cooking on the grill, but very useful however you cook it.

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I second this link. I've adjusted it for what I like but the basics are good.

I don't like chorizo so I use andouille instead. I brown that in the paella pan then remove. I'll grill a pack of boneless chicken thighs and some wing drums directly on the grill just to brown.

I cut a red pepper into short stips and saute them after the sausage browns and remove. I basically just use these and peas later to add color to the dish. I don't like green beans so I skip those.

I skip the whole garlic in the link. Add minced garlic in the sofrito process.

My biggest tip is to get the correct rice and good saffron. This makes a huge difference in the final product. Go to Amazon to get the good stuff that your grocery may not have. The texture of the rice makes the dish complete.