WORK IN PROGRESS. Want to master the Paella? Start here with the easiest crispy-bottomed paella you can make. No hovering over the pan. Put it on the stove, stir once, and then set it and forget it.
55 mins total time
10 mins active time
Easy
Serves 4
Ingredients
Measurements:
230 g paella rice
940 g vegetable stock
55 g extra virgin olive oil
30 g celery
diced
5 g Italian flat leaf parsley
leaves only
0.5 g chili flake
Lemon
Salt
Clove garlic
Onion
Paprika
Diced canned tomatoes
Snow peas
Mint
Instructions
1Dice everything to the same size for even cooking. Congratulations: You made a sofrito mix.
2Place a rack in position 8.
3Heat your pan over high, and add the olive oil. Toss in the sofrito mix and sauté until the moisture is gone and the oil is frying. Add the rice and cook for 1 min, stirring constantly.
4This is the key step: While stirring over high heat, cook the liquid out until the fat begins to break out and fry to develop the creamy sauce that will become your crispy bottom.
This takes about eight minutes.
5Bring to a simmer, season, and then put it into the oven.
6Julienne the peas and toss them into a bowl with your whole leaf mint and parsley. Season with a squeeze of lemon juice.