5 Common Paella Mistakes and How to Avoid Them
Paella is more than a dish. It is a ritual that brings family and friends together around the table. Although it looks simple, making a great paella takes technique. Here are the 5 most common mistakes and how to avoid them so your rice turns out perfectly every time.
1. Using the wrong type of rice
Rice is the soul of paella. If you use long‑grain varieties, rice that does not absorb stock well, or overly starchy types, you will not get the right texture.
Choose short‑grain Spanish varieties like Bomba, Senia, Albufera, Marisma or Maratelli. They absorb flavour and keep their shape.
2. Adding too much stock or water
One of the most common pitfalls is ending up with “rice soup.”
The key is the ratio: about three cups of stock per cup of rice, adjusted by variety and cooking conditions.
3. Stirring the rice while it cooks
Stirring turns your paella into risotto.
Spread the rice evenly at the start and leave it alone. That way, the grains cook properly, the starch stays put, and the socarrat (the golden crust on the bottom) can form.
4. Not controlling the heat
Start on high heat to sear and build flavour, then lower to medium so the rice cooks evenly.
Too much or too little heat ruins the texture. You can end up with undercooked or mushy rice.
5. Using the wrong pan
The right pan makes all the difference.
You need a wide, shallow surface so the rice cooks evenly. A deep pot or a small pan will not work.
There is a reason it is called a paella. It is irreplaceable.
Making a great paella is not hard, but it does require technique, patience, and respect for tradition. Beyond these five, other common mistakes, like overloading the pan with ingredients, rushing the sofrito, covering the pan, forgetting the socarrat, or not adjusting timing to the rice variety and heat source, can ruin the result.
Now you know what to avoid. Time to make your best paella yet.
Enjoy!
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