How to Make Paella | Hilah Cooking

By Hilah Cooking · 60 min

Ingredients

Instructions

1. Heat about 1/3 cup olive oil in a paella pan or wide skillet over medium heat. Saute the onion and garlic until golden, about 10 minutes. Add the salt.
2. Add the sofrito and diced squid and cook, stirring, for about 15 more minutes, until the sofrito is darker and the squid is soft again. Add more oil if it sticks.
3. In a mortar or small bowl, mash about 1 tablespoon olive oil with the paprika, pepper, cloves and saffron into a paste.
4. Add the stock and the spice mixture, rinsing the mortar out with the stock. Raise the heat to high.
5. Bring to a boil, then spread the rice in an even layer without stirring.
6. Reduce to medium-high and cook uncovered, bubbling, for 10-15 minutes until the rice is nearly tender throughout. If the pan is over 10 inches wide, rotate it a quarter turn about every 5 minutes.
7. Press the shrimp and prawns into the stock on top of the rice.
8. Cook about 10 more minutes until the seafood is pink and cooked and the rice is tender. The stock should be reduced but the rice still moist.
9. Turn off the heat, cover the pan with a sheet of newspaper and rest for 5 minutes.
10. Scrape the bottom with a large spoon or paddle, gently tossing the socarrat through the rice.

Summarized from Hilah Cooking's video. Watch it for the details.

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