Paella is judged by the quality and flavor of its rice, regardless of the variety or quantity of “goodies” that are embedded within. All ingredients are cooked in the Paella Pan, where the ingredients share their flavors in sequential sautés, culminating in the placement of the special paella rice that absorbs the multitude of flavors.
Then saffron-infused broth simmers in more deliciousness, and the bottom layer of rice morphs into “socarrat,” the elusive prized crispy crust that we consistently prepare to mouthwatering perfection.
