Paella is the perfect summer crowd-pleaser—here's how to make it

Paella is the perfect summer crowd-pleaser—here's how to make it

Paella is the perfect summer crowd-pleaser—here's how to make it

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Turn heat to medium high and gently pour in four and a half cups of the seafood broth and stir the pan to evenly distribute the rice.

Traditional paella pans are also uniquely made with durable carbon steel, which requires more care than your typical stainless steel skillet, but ultimately enhances the flavor of the dish.

Famous for its enormous size, paella is typically served at big family gatherings at which guests indulge themselves in plate after plate of saffron-infused rice, seafood, and chicken.

Add the rice to the paella pan and let it cook for two minutes.

Sauté the chopped onions and garlic in the paella pan on medium heat until the onions soften and turn golden-brown.

While one-pot cooking has earned its fair share of both praise and controversy, paella is probably one of the few one-pot meals that won’t raise an eyebrow, even with the pickiest of food critics.

I've learned that making paella at home is simple if you have the right tools—specifically, a carbon steel 15-inch paella pan that infuses the dish with authentic flavor.

Rotate the pan and cook for two minutes until the bottom rice starts to caramelize.

Make sure to spread the rice evenly in the paella pan.

The Arabs brought rice cultivation to modern-day Spain, and the delicious medium grain rice, bomba, has made its way into many traditional Spanish and Portugese dishes since then.

Paella pans have dimples on the bottom, a design that is likely due to the fact that they used to be entirely hand-crafted.

When the rice comes up to the same level as the liquid, reduce the heat to medium low.

The pans are compatible with gas and electric stovetops, but not always induction—the dimples on the bottom prevent complete contact with induction cooktops, which can lead to uneven cooking.

Simmer vigorously and try to use multiple burners if possible to evenly cook the rice.

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In a medium saucepan, bring four and a half cups of water to boil, adding kosher salt to taste.

Remove the pan from heat and cover loosely with tinfoil or kitchen towel for five minutes to let the flavors meld.

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When you buy a brand-new pan to cook for the first time, you’ll first need to remove the thin coat of varnish on the pan's interior.

Our editors review and recommend products to help you buy the stuff you need.

Our editors review and recommend products to help you buy the stuff you need.

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