10 keys that you must follow to make a paella of 10, by Rocío Ferrer
If you want to make a paella of 10, you just have to take into account the 10 keys that our manager, Rocío Ferrer, gives you in this article. A kitchen professional for whom paella has no secret and who has matured her procedure year after year. Which has meant that the fame of our paellas has crossed our borders, and that, today, it is a sign of identity of our work. A fact that fills us with pride and encourages us to continue improving.
10 keys that you must follow to make a paella of 10, by Rocío Ferrer
Paella is one of the traditional dishes of Valencian cuisine. Its humble origins and simplicity have encouraged many people around the world to make it. Even to give it a personal touch. Which has not always been synonymous with success, good results, or has been related to the original spirit of paella.
So that you don’t risk it, at Restaurante Casa Ángel we want to share the ten keys that our manager, Rocío Ferrer, considers essential to be able to prepare a good paella. They are the following:
Paella Key 1: You must make sure that the fire that heats the paella reaches all parts with the same intensity. Otherwise, parts may be undercooked or overcooked.
Paella Key 2: We must keep in mind that the oil we use to prepare our paella must be of quality (a superior quality extra virgin olive oil is the best) and that this ingredient must cover the base completely. It’s the only way to keep the rice from burning.
Paella Key 3: If you want to prevent the meat from sticking, add salt to the paella before adding the animal protein to it.
Paella Key 4: The meat must be browned in the sauce until it acquires a golden color, otherwise its appearance will not be as attractive.
Paella Key 5: Be careful with the garrofon. It has to boil just enough so that it doesn’t burst.
Paella Key 6: The Bajoqueta you purchase has to be tender and you have to brown it being careful not to burn it. If it happens, it may leave a bitter taste in the dish.
Paella Key 7: Select quality rice. In this sense, Rocío Ferrer recommends using “La espiga del Palmar” rice, from the “Albufera” variety. The reason: this rice absorbs the flavors very well, and leaves the grain very loose.
Paella Key 8: When there are about 7 minutes left to finish the paella (of the 20 minutes of cooking that the rice requires to be ready), it is advisable to add a little rosemary on top. This will give it an authentic aroma that reminds us of grandmothers’ cooking.
Paella Key 9: In the last part of the paella (those 7 minutes we referred to above) low heat should be used. It is the way in which we can obtain a good socarrat.
Paella Key 10: Correct any last minute setback. So, we will use live heat if we have a lot of broth (to help it evaporate); and we will cover the paella with a lid (if the rice is a little hard after the indicated cooking time).
Casa Ángel Restaurant, among the best paellas in the world
In any case, remember that if you are not successful in making your paella, you have nothing to worry about. At Casa Ángel Restaurant we offer you the possibility of tasting a paella made with these keys. Being able to know in this way what the flavor of these paellas is like that we boast so much about and our diners like. Values that they highlight with special attention in their reviews and that have even led us to be at the top of the ranking of such relevant spaces in the restaurant sector as TripAdvisor.
