Known for its rich flavours and the fragrant yellow hues of saffron, paella is one of the most famous Spanish dishes.
But if you have tried cooking it at home then you will know that it is mixed with balanced spices which can create an irresistible scent and flavour.
Despite this, it isn’t an easy food recipe to cook and sometimes it can go wrong.
However, one expert has come to the rescue with what you need to know.
Sophie Nahmad, a lead recipe developer at meal box delivery service Gousto has revealed one key error many Brits are making when they try to replicate this recipe at home.
Nahmad said: “Valencia is the home of Paella. And it’s actually quite simple to cook up an authentic replica of this truly special dish – but you must be sure to follow this one simple rule.
“Never stir your paella after you’ve added the stock. Many people fall into the habit of stirring the rice after adding the stock, but this can be the downfall of your dish.
“When you stir the rice, it releases starch into the stock, which then causes a thick and gelatinous texture, causing the rice to stick together and lose its shape.
“This is a key difference between risotto and paella. Even though it may seem that the two dishes have a similar cooking process, it’s essential not to stir paella, unlike risotto.
“The secret here is to gently pour the stock over your rice, and let it cook until the stock is fully absorbed. This will create a beautiful amalgamation of flavours, whilst developing the crispy crust along the bottom of the dish, to enhance the texture and flavour.”
According to the recipe developer, this bottom layer of flavour is known as the socarrat.
She added: “It’s one of the most coveted parts of the dish and shows true authenticity.”
If you’re worried about the rice sticking to the pan, Nahmad suggested scraping the rice off the base first before adding the stock, and this will help to prevent any mess when you’re trying to serve.
Finally, she added: “Finish your dish with a drizzle of lemon juice and enjoy!”
