You don't need a special paella pan; copper, stainless steel, or cast iron can work. The wider the pan, the better. Leftovers are excellent, making this dish weeknight-friendly.
Keeping sofrito on hand makes paella a realistic weeknight recipe. All you need is saffron, paprika, broth, rice, and seasonal vegetables.
Choosing the right rice like Bomba, known for its ability to absorb more liquid while maintaining structure, is crucial for a well-defined, non-mushy paella.
Experimenting with non-paella rice varietals may require adjustments to achieve the desired texture and structure of the paella.
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