The Technique

Like risotto, paella is all about method. First, the ingredients that will flavor the rice are sautéed over lively heat in a paella pan. Once the rice and liquid are added, the grain cooks for a few minutes at a fast uninterrupted boil over high heat; this “opens up the pores” of the rice, as local cooks say. The heat is then reduced, and the rice continues to simmer until the kernels become plump and somewhat firm, though never fluffy or overtly al dente. The surface of a properly cooked paella should look compact and beautifully caramelized. The rice is fluffed only when the paella is served.