Paella

The word for paella is commonly understood, but we sometimes call our rices ‘arroz’ (plural, ‘arroces’), which is a word of Arab origin for rice dishes. We love the look of them, the smell of them and the taste of them, and as long as you take care to soften an onion properly, you will find them easy. Unlike risotto, paella is not served saucy and wet, but each grain of rice should lightly glisten with olive oil yet never seem greasy. Using a chicken or fish stock is beneficial but not always essential, as the main body of flavour in an arroz comes from the ‘sofrito’ (softened onions, garlic and peppers), and the meat or fish that is cooked with the rice. Taking the time to get the sofrito softened and sweet is important. Also remember that, unlike risotto, arroz should not be stirred, as this can disrupt the way it looks and cooks. A better way to prevent sticking is to gently shake the pan halfway through cooking and to gradually turn down the heat as the liquid vanishes.