Learn how to make what may be Spain's national dish - a family-style rice dish with crispy rice on the bottom, flavor suffused rice on top & lots of tasty morsels of meat, poultry, vegetables and/or seafood.
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Order specialty meats at: [ Ссылка ]
Steps:
1. Warm paella base or broth.
2. Pour plenty of olive oil in paella pan & get it very hot.
3. Add vegetables for sofrito (onion or leek & celery).
4. Add pimenton (Spanish Paprika)
5. Optional: Add crushed nora chilies.
6. Stir & cook until vegetables soften.
7. Add paella rice (bomba or calasparra).
8. Toast rice while stirring.
9. Pour in the base.
10. Stir to evenly distribute rice.
11. Reduce heat to a simmer.
12. Never stir the pan again.
Seriously.
Don't do it.
Ideally the rice at the bottom will stick & toast crispy. This is called the Socarrat. It is the best part.
13. When rice starts to poke up from broth, add shellfish or par-cooked meat/poultry.
14. Press into rice until mostly submerged, but do not disturb the bottom.
15. Optional: Sprinkle in fresh or frozen peas.
16. Add quick cooking ingredients (like shrimp) near the end.
17. Add already-cooked ingredients (like tinned cockles) last.
18. Simmer until the liquid is absorbed & proteins are cooked.
19. Garnish if desired & drizzle with olive oil.
20. Serve family style!
