How to make next level paella

10 tips for the perfect paella

1. The right rice
2. The perfect pan
3. Homemade seafood stock
4. Spanish saffron
5. Controversial chorizo
6. Ripe summer tomatoes
7. The freshest seafood
8. Simmered not stirred
9. Smoke without fire
10. Serve warm, not hot

1. The right rice

Risotto rice being poured out of a packet

As the main ingredient, it’s worth hunting down paella rice (also known as bomba or Calasparra rice). This highly absorbent short-grain Spanish variety will give you the authentic ‘sticky rice’ finish.

2. The perfect pan

Wide shallow steel pan on a grey background

A paella pan is a wide, shallow, flat-bottomed pan that cooks the rice in a thin layer. If you don’t have one, a large frying pan makes a decent substitute.

3. Homemade seafood stock

Great paella relies on great stock – here we’ve made our own with the prawn heads and cooking juices from the mussels.

4. Spanish saffron

If you’re after authenticity in a seafood paella then you have to add saffron for colour and flavour. Spanish saffron should be bought as strands, not powdered, and it needs to be steeped in liquid so it's evenly distributed. Yes, it’s an expensive spice but a little goes a long way.

5. Controversial chorizo

Chopped chorizo slices and stock in wide steel pan

Okay, chorizo isn’t authentic in a seafood paella, but it’s an easy way of adding the flavour of smoked paprika without buying a jar – and let’s face it, a touch of chorizo in any dish is never a bad thing.

6. Ripe summer tomatoes

Chopped fresh, very ripe tomatoes are best, but if you’re making paella out of season, use a 200g tin of chopped tomatoes. Anything more and the tomato becomes too prominent.

7. The freshest seafood

Seafood paella with peas, arranged in symmetrical pattern

Use whichever seafood is available to you. If you can only buy frozen, use that and 700ml of fresh fish stock, instead of the prawn head and mussel stock.

8. Simmered not stirred

For the best finished texture, try and stir the rice as little as possible. Over-stirring will release the rice starch and give the dish more of a creamy, risotto texture. True paella greatness has a slight crust on the bottom called socarrat which can only be achieved by not stirring.

9. Smoke without fire

The best paellas are cooked over bonfire embers. To recreate that smoky flavour at home without getting the barbecue out, season the finished dish with smoked sea salt.