Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About

Paella is a cornucopia of aromatics and satisfying bites. It needs time and adequate moisture to develop its coveted crust—the socarrat—on the bottom of the rice. It may be tempting to stir the paella, but let it sit—only adding more moisture if the dish dries out before the rice cooks. Although we’ve photographed this paella in a cast-iron pan, traditionally it is made in a paella pan, which is typically very thin and holds onto less heat than a cast-iron pan. Cooking with a cast-iron pan