Discover how to make the perfect Spanish paella at home, thanks to the advice of the chefs at La Scuola de la Cucina Italiana
There Paella it is the dish of Spanish cuisine surely best known and re-proposed in the rest of the world; cooking it the correct way is not, however, as simple as it seems. There are different versions, such as fish, meat and vegetables: lo chef Luca Molteni of The School of Italian Cuisine gave us three tips useful to make paella in the best way, whatever type is chosen. Curious to discover them?
Which pan to choose?
In Spain an iron pan is used, positioned on special stoves that are able to bring the same amount of heat over the entire diameter. To prepare paella at home you can choose a large pan with low edges. Alternatively, a classic can be used baking tin and complete cooking in the oven: the important thing is that the quantity of rice is appropriate to the capacity of the selected cooking vessel.
What kind of rice to buy?
The choice of the type of rice is decisive for the success of the recipe. The rice the best way to make it, even at home, is variety Arroz bomb. Its main characteristic is to absorb greater quantities of broth, better retaining the flavors of the ingredients, and, moreover, the release of the starch takes place gradually, so as to obtain a well-shelled rice.
What broth to use?
The preparation of paella is not comparable to that of risotto: the broth in fact, it is added at the beginning of cooking and then the rice is no longer mixed. It is therefore necessary to pay particular attention to the quantity to be used: the ratio between broth and rice must be at least twice.
The other important aspect is the typology of broth: based on the ingredients of the paella, it is possible to choose meat, fish or vegetable broth.
Do you want to discover other valuable tips, useful in the kitchen? Click here and consult the course schedule of La Scuola de La Cucina Italiana.
Texts by Caterina Limido
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