Cooking Tricks: Tastier Paellas

Paella is a fantastic dish that children and adults alike like. However, for many it involves some difficulty, if not its elaboration itself, make it taste the same as those served in restaurants from the Levantine coast. That is why we want to reveal some little tricks to achieve competition paellas.

The first trick consists of sauté the rice a little together with the rest of the ingredients before adding the broth. This will prevent it from releasing an excess of starch and caking it, so the grains will be looser and the paella will be richer.

I do not know if the trick, but essential, is not to make the paella with water. His thing is to add fish stock, chicken broth or even concentrated seafood stock so that our paella has all the flavor of the sea. Much tastier it will be if you add an Señora to the sauce.

The proportions of broth to make a paella are a little higher than those to make white rice, you will need between two and three proportions of liquid for each one of rice. Remember that it is better to overdo the broth than to fall short, although if we see that it is lacking, we can add more broth little by little so as not to stop cooking.

In many places they achieve a much tastier paella by adding a few teaspoons of aioli to the rice when it is being made, as it improves the flavor extraordinarily. And now, if what you want is a paella worthy of a restaurant, the trick is to give the rice a hit in the oven for a few minutes. You won't be able to believe the difference!