Paella is first and foremost about the rice, and when it’s done right the rice should be flavorful and al dente, never mushy. The rice should also form a nice caramelized crust on the bottom of the pan called the socarrat – this is the crown jewel of paella making.
This means two things for the cook:
Prep time: 45 minutes | Cook time: 45 minutes | Total time: 1½ hours | Yield: 4 servings
I'm Natasha Ho, a trained chef and avid traveler. I've studied culinary traditions from cuisines around the world, and I help food lovers learn how to cook a wide variety of meals that are consistently delicious so they can have more fun, ease and joy in their kitchen.