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Remedy No. 3 · Supper

La Paella

A unique Valencian rice casserole, not just a version of risotto.

3 spoons

Key characteristics: extra virgin olive oil, salt, rice, local ingredients and spices.

This is the national dish of Spain. It originated in Valencia about 1,100 years ago, long before electric and gas burners, as the way cooks fed the ranch and field workers in the area, using ingredients found locally.

How to read this recipe

Each step sits next to the ingredients it uses, and moves further right as the cook goes on.

A heavy line is a safe place to stop and rest.

A dashed line starts an optional part.

Rest Safe to stop Don’t stop here tell you when you can take a break.

Standing or Can sit, and a time, show what a step asks of you.

Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.

Everything you’ll need (8 ingredients)
  • EVOO
  • Kosher salt
  • Meat protein
  • Vegetables
  • Seasonings
  • Rice
  • Sea protein
  • Liquid to cover by 1–2 inches

From Experience

  • Wait to add any seafood until it’s time for the rice to cook. This prevents overcooking things like shrimp, scallops and mussels.
  • Chicken drippings and water give a much richer experience, if you have them to use.
  • How much EVOO and salt? Thinly cover the bottom of your pan, and lightly salt the whole layer of oil.
  • How much meat, veg, etc.? Hard to say. Fit it to your pan. As a guide, not every spoonful “must” have protein (meat) in my opinion. I like the meat pieces to be occasional. So for a 17-inch paella pan, about 2 cups of diced meat seems to be optimum.
  • How much rice? Once all the other things are mixed together, sprinkle a layer of rice (short grain is best) about ¼ inch thick, and cover with as much liquid as the pan will hold. Stir and leave it alone.
  • What kind of rice? Best is short grain, such as Valencian rice. It absorbs more and is heartier than long grain, but only the most sensitive of eaters would ever notice the difference. Don’t overthink this and overcompensate with liquid: the liquid a long grain doesn’t absorb leaves as steam. The rice takes care of itself without your help.
  • How long for the crusty bottom, the socarrat? When the bubbles look oily, start listening to the pan. You want to hear a “crinkle”, like crushing tissue paper. Stop when it turns to a “crackle”, like crushing note paper: that’s when it’s starting to burn.
  • Dried, flaky spices such as parsley, basil, etc. are best added at the end of the cook, while there’s still just enough liquid to be absorbed. Otherwise their contribution may be overwhelmed and overcooked.
  • Dried, larger spices such as bay leaf are best added along with the liquid, to season evenly.

Equipment & Tools

Deep pan, at least 10 inchesDeep-dish pizza pan, cast iron pan, an official “paella” pan. Any pan at least 2 inches deep without becoming a “pot”, because it’s difficult to sear and stir in a pot. A wok will work reasonably well if that’s what you have on hand.
If cooking over an open flame, your pan will get filthy on the bottom, so consider cast iron.
SpatulaIf going for socarrat in a normal metal pan, strong metal is best for scraping while serving.
The Le Creuset brand non-stick doesn’t need any scraping at all. Don’t scrape Teflon or other non-stick coatings. Coatings don’t taste good and are poisonous.

The Cook

Open flame, stovetop or propane burner
Heat: High → Medium → High (optional)
  • EVOO

Coat the pan.

  • Kosher salt

Heat on high.

Don’t stop here Continue with the next steps immediately.

  • Meat protein

Sear.

  • Vegetables

Sear.

  • Seasonings

Stir.

  • Rice
  • Sea protein

Stir.

  • Liquid to cover by 1–2 inches

Stir.

Lower the heat to medium, or allow the fire to slowly diminish.

This is the slow cook of the rice. When the water is gone it’s ready, OR you can go on to the socarrat.

Let it simmer until (about 30–45 min):
• any remaining bubbles look oily
• you hear slight crackling of rice on the bottom

Rest 30–45 minute break.

Return to high, or build the fire up.

OPTIONAL

Cook 5–10 minutes, or until the crackling sound has been noticeable for a few minutes. This makes the crispy bottom, the “socarrat”.

Remove from the heat. Let it sit until cool enough to serve.

Ingredient Ideas for YOUR Paella

Dear Paella Policia: this delightful dish of Valencia was traditional for centuries before tomatoes arrived in Europe, so check the “originalism” stance that forbids varying the ingredients. Rice (Arabic ar-ruzz) itself was not native to Iberia (Spain and Portugal), but was introduced by Arab and Berber Muslims 200 years before this dish. Instead, delight with pride in how this dish thrives in any local pantry.

ProteinsVegetablesSeasoningsLiquid
Chicken, rabbit
Spain, “Paella de Tierra”		Lima, green, navy, Great Northern beans, tomatoesSaffron, paprika, rosemary, bay leafChicken broth, water
Brisket, brats, sausage
South Texas		Black, kidney, red, pinto beansPaprika, cayenne, jalapeño, black pepperBeef broth, water
Shrimp, scallops
Spain, “Paella de Mariscos”		Lima beans, green beans, peas, carrot, celerySaffron, paprika, rosemary, Italian herb blendVegetable broth, chicken broth, water
Pulled pork
Central and North Texas		Pinto beans, diced potatoesBBQ sauceWater
Haggis, black and white puddings
Scotland		Celeriac, green beans, carrotsAny herb blendBeef broth, water
Birria
Jalisco, Mexico		Black beans, yellow corn, tomatoesChili powder, cayenneBeef broth, water
Salmon, scallopsWhite beansChicken broth, vegetable broth, water

Quick Reference Card

The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.

La Paella
  1. High heat. Coat the pan with EVOO. Salt the oil.
  2. Sear the meat, then the vegetables.
  3. Stir in the seasonings, a ¼-inch layer of rice, and any seafood.
  4. Cover with liquid by 1–2 inches. Stir once, then leave it alone.
  5. Medium, 30–45 min, until the bubbles look oily.
  6. Optional: High, 5–10 min for socarrat. Stop at the crackle.
  • Rice: a ¼-inch layer
  • Liquid: cover by 1–2 inches
  • Meat: about 2 cups for a 17-inch pan
  • Crinkle (tissue paper) = good. Crackle (note paper) = stop.
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