A classic staple of Spanish cuisine, paella is quite challenging to make at home if you are not a skilled chef. Perhaps the biggest reason for this is that the dish is quite easy to ruin. Make a simple mistake, and all your effort gets undone.
If you don’t want this happening to you, continue reading to find out some of the common mistakes people usually make when cooking paella.
Using Just Any Rice
Sure, no one is stopping you from using any rice you want when making paella but good luck with that. If you really want to have the best paella, you will need to use medium-grain Spanish rice. This type of rice has excellent absorbing qualities, which allows it to take water and flavors without becoming mushy.
Choosing the Wrong Pan
The pan you cook the rice in also plays an important part in the equation. To get the best results, opt for wide and shallow pans. This allows the rice to cook evenly while the liquid evaporates quicker to give paella rice its distinct texture.
Opting for Store-Bought Stock
Stock is one of the things that can make or break paella due to its role in infusing the rice with flavors. To avoid your paella being ruined by a below-par stock, ditch the store-bought version and make your own.
Overcrowding the Rice
It might look tempting to try and get as many ingredients in the paella as possible. But by doing this, you will overcrowd the rice and prevent it from being the star of the show. In the case of paella, less is more.
