What are the three main types of paella?
There are three main types of paella:
- Valencian paella/paella valenciana: rice, green vegetables, rabbit, chicken, or duck, snails, beans, and seasoning.
- Seafood paella/paella de marisco: rice, seafood, and seasoning.
- Mixed paella/paella mixta: combination of seafood, meat, vegetables, beans, and seasoning.
What is the best fish for paella?
Seafood paellas should be made with a variety of fish and shellfish, each adding its own flavor and texture. Always include jumbo shrimp, mussels or clams, and a firm white fish such as monkfish, halibut, or sea bass.
What can you not put in paella?
Paella Do’s and Don’ts (with Infographic)
- DON’T: Add chorizo to your paella.
- DO: Use other meats, such as chicken, pork or rabbit.
- DON’T: Stir the paella after adding the rice.
- DO: Turn up the heat in the final minutes to get ‘socorrat’.
- DON’T: Be tempted to add chillies or hot sauce.
What kind of rice do you use for paella?
Spanish bomba
Two essentials. Short-grain rice is obviously essential for paella – preferably Spanish bomba (often sold under the geographic indication Calasparra), but Herráiz claims Italian risotto or Japanese sushi rice are also suitable.
Should you stir paella?
In terms of the basic ingredients, paella is similar to a risotto. The main difference is paella doesn’t require constant stirring. In fact, it’s important not to stir it once the stock is added to ensure the delicious, light-golden crust, known as socarrat, forms on the base.
What is the best material for a paella pan?
Carbon steel
Carbon steel is the traditional material for paella pans in Spain because it has the highest thermal conductivity and makes for fast and even heating. This allows you to create the perfect socarrat (the crispy, crusty part of the paella that becomes caramelized and toasted on the bottom of the pan while cooking).