Paella does not need an endless list of ingredients. Its success depends more on thorough browning, a tasty stock, a thin layer of rice and well-managed heat.
Bear in mind: quantities can be adjusted to the pan's diameter, the heat available and the rate of evaporation.
Ingredients for 4 people
- 400 g J. Montoro extra-grade round-grain rice.
- 500 g chicken, cut into pieces.
- 350 g rabbit, cut into pieces.
- 150 g flat green beans.
- 100 g cooked garrofón beans.
- 200 g grated ripe tomato.
- 80 ml olive oil.
- Saffron or saffron infusion.
- A small sprig of rosemary, optional.
- Salt and approximately 1.1–1.3 litres of water to cook the rice, plus enough to replace the water lost through evaporation while making the stock.
Step-by-step preparation
- Level the pan and heat it. Place a paella pan about 42–46 cm in diameter over a stable heat source. Add the oil and check that it spreads evenly.
- Brown the meat. Lightly salt the chicken and rabbit. Cook over medium heat until deeply browned on several sides. This step builds much of the flavour.
- Add the vegetables. Add the green beans and sauté for a few minutes. Add the grated tomato and cook until the excess water evaporates and it becomes concentrated.
- Make the stock. Pour in the water and simmer for 20–30 minutes. Before adding the rice, replace the evaporated water with hot water to restore the planned stock volume. Add the cooked garrofón beans at the end of this stage so they do not break up. Adjust the salt before adding the rice; it will be harder to correct afterwards.
- Distribute the rice. Add the saffron and, if using rosemary, let it infuse briefly before removing it. Add the rice in a cross shape and gently spread it into an even layer. From this point on, do not stir it.
- Manage the heat. Cook over high heat for about 7–8 minutes, then reduce to medium or low heat for 8–10 minutes. Use 15–20 minutes as a guide and always check the rice.
- Rest. Once the liquid has been absorbed, check whether the rice is cooked. For a light socarrat, increase the heat for just a few seconds and listen for a gentle crackle; there should never be a burnt smell. Turn off the heat and rest for about 3 minutes.
How to judge the result
The rice should be cooked while retaining its structure. The layer should be thin and even. If the centre is still hard while the edges are cooked, the heat was probably uneven. If the rice is mushy, there was too much liquid, stirring or cooking.
Adjustments for next time
Record the pan diameter, water volume and actual cooking time. This simple record will help you fine-tune the next attempt more accurately than any supposedly universal quantity.