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Knock out paella recipe

4 replies

FusionChefGeoff · 06/06/2017 09:53

Got the proper pan, got chicken, fish, prawns, chorizo, sweet paprika, smoked paprika, stock, paella rice.

Just missing a killer, never fails recipe please!!!

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MsHippo · 06/06/2017 15:04

I can't recommend a specific recipe but I do have some advice. 1) make sure your stock is really good, like so delicious you could eat it as soup. 2) make sure your fry your sofrito (onions, peppers etc) really slowly and for ages so they are really soft and sweet. 3) once you add your rice and stock, DO NOT STIR!! It is not supposed to be creamy or broken up like risotto, and it is supposed to catch on the bottom. The slightly burnt crust on the bottom of the pan is called the socarat and is the best bit!

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FusionChefGeoff · 06/06/2017 15:48

Great tips thank you! I'd heard of the crust etc I just don't know if I've got the guts to leave it completely. Should it be on the hob or oven?? Low heat presumably if on hob...

Anyone else!

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MsHippo · 06/06/2017 17:44

On the hob, low heat. I like to get a big bit of parchment/baking paper, screw it up and run it under the tab so it's wet and maliable. Then you can kind of cover the rice and tuck it over so it's like a lid and keeps some of the steam in so it cooks more evenly.