“Paella only needs these three things. Everything else is extra. You can add seafood or chicken or chorizo. At the height of July summer vegetable bounty, I like to layer the top with a variety of different vegetables to steam along with the rice.”
There are a couple of things required to make a great paella: the right rice, a long-cooked sofrito base, and the nerve to cook it slowly without stirring to allow the rice to steam and develop a socarrat—the caramelized layer of rice at the bottom of a pan of well-made paella.
The rice must be a medium-grained rice. I was taught to make it with bomba rice, although I know a lot of Spaniards who use calasparra. This is one of the few times where it's necessary to seek out a specialty ingredient, either by finding a fancy food store or ordering online. Bomba rice is different than something like arborio, which is used for risotto, because the starch content allows it to cook up as individual grains and benefits from not stirring.
Sofrito is a catch-all term for a long-cooked base of aromatic vegetables. Like mirepoix in France or the holy trinity in Cajun and Creole cooking, sofrito lends depth of flavor to any dish. In this case, it's nothing more than onion, garlic, olive oil, and tomatoes cooked until thick and has become more than the sum of its parts. You can add other aromatics like bell peppers, carrots, celery, etc., but this combination is how I was taught and what I have come to like best.
True paella isn’t stirred after the liquid is added. This allows the rice to gently absorb the cooking liquid and keep the grains of rice intact. I always cook slowly on a burner or grill. I’ve seen accomplished chefs place a started paella into a hot oven or nestled into the coals of a campfire. No matter how you cook it, don’t stir. Trust the method and let it cook.
Paella only needs these three things. Everything else is extra. You can add seafood or chicken or chorizo. At the height of July summer vegetable bounty, I like to layer the top with a variety of different vegetables to steam along with the rice. This is my favorite combination, but don’t feel confined by it. Just know that if something takes a while to cook , cook it in advance and use the steam to re-warm and make it part of the paella.
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