National Paella Day is today. While now a global symbol of Spanish gastronomy, paella finds its humble roots in the Valencian region of Eastern Spain. Originally a rustic dish cooked over open fires by farmers and farm labourers, it was traditionally prepared in a wide, shallow pan using short-grain rice and whatever ingredients were local to the land. Today it has evolved into countless variations enjoyed all over the world.
Mimi Morley, senior recipe development manager at HelloFresh, the world’s leading recipe box provider, reveals the secret hack to create the most delicious, traditional paella that has a crunchy layer of caramelised rice.
“The golden rule when cooking paella, is to NOT stir the rice,” Mimi shares. “Turn the heat up during the final two minutes of cooking. Listen for a distinct crackling sound. This is the rice toasting against the pan, creating that coveted smoky, crunchy crust. This is exactly what you want.”
Morley continues: “People often treat paella like risotto, stirring constantly to get a creamy texture. In reality, paella is the polar opposite. The ‘one hack’ that elevates a home-cooked version to something spectacular is patience. By resisting the urge to stir, you allow the starch to stay in the grain and the sugars to caramelize on the bottom of the pan. That crunchy base, known as the socarrat, is considered the ‘jewel in the crown’ of Spanish cooking. It’s where all the depth of flavour lives.”
Morley also shares some additional tips for cooking a great paella.
“Definitely make sure you’re using the right rice. Always opt for Bomba or Calasparra; they absorb three times their volume in liquid without breaking down. A big mistake is using risotto or basmati.”
“Additionally, use the widest pan you have to ensure the rice cooks in a thin, even layer, and remember that ‘rest is best’. Always let the paella sit off the heat for 5 minutes under foil before serving to let the moisture redistribute,” she adds.
