From the importance of a good pan to the truth behind the no-stir rule, Nikki Birrell explains how to make a flavour-packed paella. Achieving the perfect paella requires a blend of technique, quality ingredients and a touch of patience. This iconic Spanish dish, rooted in Valencia, is often viewed as a complicated affair, but with a few key steps, anyone can create a flavourful and authentic paella at home.
The right pan and heat are important Paella is named after the wide, shallow pan in which it’s cooked, and using the correct equipment is crucial for success. A traditional paella pan allows the rice to cook evenly in a thin layer, ensuring each grain absorbs the flavours without becoming mushy. If you don’t have a paella pan, a large, flat skillet can work as a substitute, but the wider the pan, the better.
The goal is to maximise surface area to achieve that much-coveted socarrat, the crispy rice layer at the bottom..