Paella

Best to use a wide, shallow heavy pan from Staub to form the socarrat, the crispy rice layer on the bottom.

Best to use a wide, shallow heavy pan from Staub to form the socarrat, the crispy rice layer on the bottom.

Ingredients

4 servings

1

Cook the onion, garlic, and carrot or medium-high heat in a wide pan with 1 tablespoon of olive oil
2

When the onion is translucent, add the remaining olive oil to the pan and stir in the rice and saute to toast the rice for about 1 minute. The rice mixture should be less than 1 inch deep in the pan. If more than 1 inch in depth, would split the rice mixture into a second pan and cook at the same time. Add the paprika and mix well. Add the white wine and stir until the white wine has been absorbed
3

Meanwhile heat the stock in a separate pan and keep on low heat
4

Add enough stock to cover the rice mixture pan(s). Crumble the saffron into the rice mixture and mix in. Heat the rice on medium and do not stir. Add ~ 1 cup of stock to cover the rice and let it absorb. Continue adding stock in this manner until a total of ~3 1/2 cups of stock have been added over a period of 15-20 minutes.
5

Add the chorizo and/or shrimp on top of the rice but do not stir. If the shrimp is raw, add ~5 minutes earlier to the pan. When the rice is cooked and the liquid absorbed, turn off the heat and let sit for 2-5 minutes for the socarrat (crispy rice) to develop on the bottom of the paella
6

Season to taste with salt and pepper. When serving, be sure to include the socarrat. Serve with lemon or lime wedges.