How to Make Churros: Step by Step

Spanish churros are a classic inside the Spanish cuisine, often enjoyed as a delightful breakfast or snack and is usually eaten in winter.

Traditionally, it is made from a simple dough consisting of flour, water, and a pinch of salt, which is then piped into hot oil for frying. The key to their iconic shape is the star-shaped nozzle used to pipe the dough, giving churros their distinctive ridged appearance. Once perfectly golden and crispy, churros are typically dusted with sugar and, in many cases, served with a rich, thick chocolate sauce for dipping.

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Essential Ingredients

Before we get started, let’s gather the recipe of the essential ingredients you’ll need to make churros at home. The beauty of churros lies in their simplicity, requiring only a handful of basic ingredients.

Flour and Water: The foundation of churro dough is a simple mixture of flour and water. Some recipes call for milk, which adds richness to the dough, but water is more traditional.

Butter and Salt: Butter adds flavor and helps create a tender dough, while a pinch of salt enhances the overall taste.

Eggs: Eggs are crucial for binding the dough and giving churros their characteristic texture.

Sugar and Cinnamon: To finish, you can add a mixture of sugar and cinnamon, adding a delightful sweetness and warmth.

Ingredients for Preparing Spanish Churros for 4 People

To prepare the recipe of delicious Spanish churros for four people, you’ll need the following ingredients in precise quantities:

• 200 grams of all-purpose flour
• 250 milliliters of water
• 50 grams of unsalted butter
• 2 grams of salt
• 2 large eggs
• 100 grams of granulated sugar
• 5 grams of ground cinnamon
• 500 milliliters of vegetable oil (for frying)

These ingredients will help you achieve the perfect churros, crispy on the outside and tender on the inside. Once you have everything ready, you can proceed to the preparation steps.

Step-by-Step Guide to Making Churros

• Step 1: Prepare the Dough

1. In a medium saucepan, combine 1 cup of water, 2 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil.
2. Bring the mixture to a boil over medium heat, then remove from the heat.
3. Stir in 1 cup of all-purpose flour until the mixture forms a smooth ball of dough.

• Step 2: Heat the Oil

4. Pour enough oil into a deep frying pan or pot to reach a depth of about 2 inches.
5. Heat the oil over medium-high heat until it reaches 375°F (190°C).

• Step 3: Pipe the Churros

6. Transfer the dough into a piping bag fitted with a large star-shaped nozzle.
7. Carefully pipe strips of dough directly into the hot oil, cutting them to your desired length with a pair of scissors.

• Step 4: Fry the Churros

8. Fry the churros in batches, avoiding overcrowding, until they become golden brown on all sides. This typically takes about 2-3 minutes per side.
9. Use a slotted spoon to remove the churros from the oil, and let them drain on paper towels.

• Step 5: Coat with Sugar and Cinnamon

10. While they are still warm, roll them in a mixture of 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon until evenly coated.

• Step 6: Serve

11. Serve the churros immediately, preferably with a cup of thick hot chocolate or a dipping sauce of your choice.

Tips for Storing and Reheating

If you have leftover (which is rare!), here are some tips for storing and reheating them to maintain their deliciousness:

Storing: Store leftover churros in an airtight container at room temperature.

Reheating: To reheat churros, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will help restore their crispiness.

Creative Variations to Try

Once you’ve mastered the basic churro recipe, why not experiment with some creative variations? Here are a few ideas to get you started:

Filled Churros: Fill them with dulce de leche, chocolate ganache, or pastry cream for a delightful surprise with every bite.

Flavored Dough: Infuse the churro dough with different flavors, such as vanilla, citrus zest, or even a touch of espresso powder for a unique twist.

Savory Churros: For a savory option, omit the sugar and cinnamon coating and instead dust the churros with grated cheese and herbs. Serve with a spicy dipping sauce for a fun appetizer.

Common Mistakes to Avoid

Even seasoned home cooks can encounter challenges when making this churros recipe. Here are some common mistakes to watch out for and how to avoid them:

Incorrect Oil Temperature: If the oil is too hot, the churros will burn on the outside while remaining raw inside. Too cool, and they will absorb excess oil and become greasy. Use a thermometer to maintain the correct temperature.

Overcrowding the Pot: Frying too many churros at once can lower the oil temperature and result in uneven cooking. Fry in small batches for the best results.

Skipping the Resting Period: Allowing the dough to rest before piping ensures a smooth texture and easier handling. Don’t skip this crucial step.

FAQs

Here are some frequently asked questions and answers to help you perfect your churro-making skills:

1) Can I Bake Spanish Churros Instead of Frying Them?

Yes, you can bake churros for a healthier option. Pipe the dough onto a baking sheet and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown.

2) Can I Make the Dough Ahead of Time?

While fresh dough yields the best results, you can prepare the dough a few hours in advance and store it in the refrigerator. Bring it to room temperature before piping and frying.

3) Why Are My Churros Soggy?

Soggy churros are often the result of frying at too low a temperature or overcrowding the pot. Ensure the oil is hot enough and fry in small batches.

How to Make Spanish Ham Croquettes: Step by Step

The aim of this post is to provide a detailed, step-by-step guide on show you how to make Spanish ham croquettes at home the easiest way possible and without doing something wrong.

Spanish ham croquettes, or croquetas de jamón, are a favorite in Spanish tapas culture. They have a crispy outer layer and a creamy, savory filling that’s just irresistible. Are often enjoyed as appetizers or snacks and are a common feature in Spanish bars and restaurants.

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1. Ingredients Needed

To make approximately 20 Spanish ham croquettes, you will need the following ingredients:

• 250 grams of finely chopped Spanish ham (jamón serrano)
• 500 ml of whole milk
• 75 grams of unsalted butter
• 75 grams of all-purpose flour
• 1 small onion, finely chopped
• 2 large eggs
• 100 grams of bread crumbs
• 1 liter of vegetable oil (for frying)
• A pinch of nutmeg
• Salt and pepper to taste

2. Equipment You’ll Need

• Medium-sized saucepan
• Wooden spoon or whisk
• Knife and cutting board
• Mixing bowls
• Baking sheet
• Frying pan
• Slotted spoon
• Paper towels

3. Step-by-Step Guide

1. Prepare the Ingredients

• Finely chop the ham and set aside.
• Measure out all other ingredients to ensure everything is ready for cooking.

2. Make the Béchamel Sauce

• Step 2.1: Melt the butter in a saucepan over medium heat.
• Step 2.2: Add flour gradually, stirring continuously to form a smooth paste.
• Step 2.3: Slowly pour in the milk, whisking constantly to avoid lumps. Continue to cook until the mixture thickens into a creamy béchamel sauce.

3. Add the Ham

• Step 3.1: Incorporate the finely chopped ham into the béchamel sauce.
• Step 3.2: Season with salt, pepper, and a pinch of nutmeg to taste.
• Step 3.3: Mix well and cook for another 2-3 minutes until everything is well combined.

4. Chill the Mixture

• Step 4.1: Transfer the mixture to a shallow dish and spread it evenly.
• Step 4.2: Cover with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming.
• Step 4.3: Refrigerate for at least 2 hours, or until the mixture is firm.

5. Shape the Croquettes

• Step 5.1: Take spoonfuls of the mixture and form them into small, cylindrical or oval shapes.
• Step 5.2: Place the shaped croquettes on a tray and chill again for 30 minutes.

6. Bread the Croquettes

• Step 6.1: Beat the eggs in a shallow bowl.
• Step 6.2: Place the flour and breadcrumbs in separate shallow dishes.
• Step 6.3: Dredge each croquette in the flour, dip in the beaten eggs, and then coat evenly with breadcrumbs.

7. Fry the Croquettes

• Step 7.1: Heat oil in a deep fryer or large skillet to 350°F (175°C).
• Step 7.2: Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy.
• Step 7.3: Remove the croquettes with a slotted spoon and drain on paper towels.

8. Serve

• Step 8.1: Arrange the croquettes on a serving platter.
• Step 8.2: Serve hot with a dipping sauce of your choice, or enjoy them plain as a delightful appetizer.

Common Mistakes to Avoid

• Using Cold Oil: One common mistake is frying croquettes in oil that hasn’t reached the proper temperature. This can cause the croquettes to absorb too much oil, making them greasy rather than crispy. To avoid this, always preheat the oil to 350°F (175°C) before frying.

• Overcrowding the Pan: Frying too many croquettes at once can lower the oil temperature and cause uneven cooking. Fry in small batches to maintain a consistent temperature and ensure each croquette is fried to perfection.

• Inadequate Breading: Skipping steps or rushing through the breading process can result in croquettes that lack a crisp, uniform coating. Take your time to dredge each croquette fully in flour, egg, and breadcrumbs for the best results.

• Improper Mixture Consistency: If the croquette mixture is too runny or too firm, shaping and breading can become difficult. Ensure the mixture has a proper consistency by following the recipe closely and allowing sufficient chilling time.

• Skipping the Cooling Step: Failing to cool the mixture completely can lead to croquettes that fall apart during shaping or frying. Always allow the mixture to chill for at least 2 hours, or until it is firm enough to handle.

• Overcooking: Frying the croquettes for too long can result in a burnt exterior and a dry interior. Keep an eye on them and remove each batch when they achieve a golden brown color, typically after 3-4 minutes.

Suggestions for Variations

Experimenting with different ingredients can elevate your croquettes and introduce delightful new flavors. Here are some ideas to get you started:

• Different Types of Ham: Instead of the traditional cured ham, try using smoked ham for a deeper, richer flavor, or Serrano ham for a hint of saltiness. Another option is to use prosciutto, which adds a delicate yet pronounced taste.

• Cheese Additions: Incorporate different kinds of cheese into the mixture, such as Gruyère for a creamy texture, Parmesan for a sharp, tangy flavor, or even blue cheese for a bold and distinctive taste.

• Vegetarian Options: For a meat-free version, substitute the ham with vegetables like finely chopped spinach, mushrooms, or roasted bell peppers. You can also use legumes such as lentils or chickpeas for added protein.

• Seafood Enhancements: Try making croquettes with crab meat, shrimp, or flaked fish for a seafood twist. These ingredients pair beautifully with a touch of dill or lemon zest.

• Spicy Variants: Add some heat by including finely chopped chili peppers, jalapeños, or a dash of cayenne pepper to the mix. This can give your croquettes a delightful kick.

• Regional Twists: Experiment with ingredients that reflect different culinary traditions. For instance, add saffron and peas for a Spanish-inspired croquette or incorporate curry powder and coriander for an Indian flair.

Storage Instructions

Proper storage of leftover croquettes ensures they remain delicious and safe to eat for several days. To store them correctly, follow these best practices:

• Cooling Down: Allow the croquettes to cool to room temperature before storing. Placing hot croquettes directly into the fridge can raise the internal temperature and promote bacterial growth.

• Airtight Containers: Transfer the cooled croquettes into airtight containers. This prevents moisture from making the croquettes soggy and protects them from absorbing any unwanted odors from other foods in the refrigerator.

• Labeling: Label the containers with the date of storage. This helps you keep track of how long the croquettes have been stored and ensures they are consumed within a safe timeframe.

• Refrigeration: Store the croquettes in the refrigerator for up to 3-4 days. Ensure the fridge is set to a temperature below 40°F (4°C) to keep them fresh.

• Freezing: For longer storage, place the croquettes on a baking sheet in a single layer and freeze them for 1-2 hours. Once frozen, transfer them into a freezer-safe bag or container. This prevents them from sticking together. Frozen croquettes can be stored for up to 2 months.

• Reheating: When ready to eat, reheat refrigerated croquettes in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Frozen croquettes should be thawed overnight in the refrigerator before reheating.

How To Make Red Sangria: Step by Step

Red Sangria is the perfect drink for parties, celebrations, or just chilling at home. If you’re into wine, love a good cocktail, or enjoy playing host, getting the hang of making the perfect red sangria is pretty much essential. Here we will show you  an easy peasy guide on how to make red Sangria step-by-step, so you will look like a professional bartender in front of your friends or family.

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To create a classic red sangria, you’ll need:

• 1 bottle (750 ml) of dry red wine – A Spanish variety like Tempranillo, Garnacha, or even a Pinot Noir works wonderfully.
• 1/4 cup (60 ml) of brandy – This boosts the depth and complexity of your sangria.
• 1/4 cup (60 ml) of orange juice – Freshly squeezed offers the best flavour.
• 2 tablespoons of sugar – Adjust based on your sweetness preference.
• 1 orange – Thinly sliced, with or without peel, for a bright citrusy note.
• 1 lemon – Thinly sliced, adding a zesty tang.
• 1 lime – Thinly sliced, for an extra burst of freshness.
• 1 apple – Cored and cut into chunks, for a sweet, crisp texture.
• Optional: 1/2 cup (120 ml) of soda water or lemon-lime soda – Adding this before serving gives your sangria a sparkling lift.

Additional Fruits

Feel free to get creative with additional fruits like peaches, berries, or grapes, depending on the season and your preferences.

Equipment:

• Large pitcher or jug

• Spoon for stirring

• Glasses for serving

Instructions:

Step 1: Prep Your Fruit

Begin by thoroughly washing all the fruit. Slice the orange, lemon, and lime into thin rounds, then core and chop the apple into small pieces. If adding any additional fruits, prepare those at this time as well.

Step 2: Mix the Base

In a large pitcher, combine the sliced fruits with 2 tablespoons of sugar. Muddle them slightly with the back of a spoon to release some of the juices and help dissolve the sugar.

Step 3: Add the Liquor

Pour in the brandy and orange juice, giving the mixture a gentle stir to ensure the sugar is well dissolved.

Step 4: Incorporate the Red Wine

Slowly add the entire bottle of red wine to the pitcher. Stir the mixture gently to combine all the ingredients. The beauty of sangria is in the melding of flavours, so take care not to bruise the fruit too much as you mix.

Step 5: Chill and Marinate

Cover and refrigerate your sangria for at least 4 hours, but ideally overnight. This resting period allows the flavours to blend and mature, resulting in a more harmonious and rounded beverage.

Step 6: Add Fizz (Optional)

Just before serving, if you desire a sparkling sangria, stir in the soda water or lemon-lime soda. This step is not traditional but adds a refreshing effervescence that many enjoy.

Step 7: Serve

Serve your sangria over ice, ensuring that each glass gets a generous amount of fruit. If preferred, garnish with a fresh slice of orange or a sprig of mint for an extra touch of elegance.

Storage Tips

If you have any red sangria left over at home, it can be stored in the refrigerator for up to 48 hours. Given the fresh ingredients involved, it’s best enjoyed within this timeframe to maintain the optimum taste and freshness.

How to Prepare a Fabada Asturiana – Spanish White Bean Stew

Whether you are a home cooking enthusiast, a fan of Spanish flavours or just curious to explore international dishes, this guide will help you on How to prepare an authentic Fabada Asturiana – Spanish White Bean Stew in your own kitchen.

In the Asturian region of Spain, there is a culinary dish that has been warming hearts and stomachs for centuries, “Fabada Asturiana”. This traditional Spanish white bean stew shows that with simple ingredients you can create something truly special.

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Understanding Fabada Asturiana

Fabada Asturiana is a rich stew usually prepared in the winter, known for its combination of creamy white beans and a variety of meats such as: chorizo, blood sausage “morcilla” and pork belly. 

Key Ingredients:

• White Beans: The foundation of the dish. Fabada is traditionally made with “Fabes de La Granja” beans, but any large white beans can be substituted.

• Meats: Chorizo, morcilla (blood sausage), and pork belly are the keys giving the stew its characteristic depth.

• Saffron and Paprika: These spices add color and a distinctive taste.

• Stock and Water: A combination of both gives the stew its base, making it rich and flavourful.

Quantities

To prepare Fabada Asturiana for 6 people, you’ll need the following ingredients measured accurately for the best results:

• White Beans: 500 grams (preferably Fabes de la Granja or any large white beans available)
• Chorizo: 200 grams, sliced into thick pieces
• Morcilla (Blood Sausage): 200 grams, sliced into thick pieces
• Pork Belly: 300 grams, cut into 2-3 cm pieces
• Saffron: A pinch (around 0.1 grams)
• Paprika: 2 tablespoons (about 10 grams)
• Chicken or Beef Stock: 1 liter
• Water: 1.5 liters (or enough to cover the beans and meats in your pot)

Step-by-Step Guide to Making Fabada Asturiana

1. Preparation of Ingredients

Begin by soaking the white beans overnight. This will soften them and speed up the cooking process. 

2. Meats and Beans Together

In a large pot, combine the soaked beans, chorizo, morcilla, and pork belly. Add enough water to cover the ingredients by a couple of inches. This helps in evenly cooking the meats and beans, infusing the water with a rich flavour that becomes the stew’s base.

3. Cooking over Low Heat

Bring the pot to a boil and then reduce to a slow simmer. Add a pinch of saffron and a teaspoon of paprika to impart the iconic color and taste. Remember, the key to a fabulous Fabada is a low and slow cooking process, allowing all the flavours to meld together beautifully.

4. Additional Flavouring

Halfway through cooking, taste the broth and adjust the seasoning with salt and additional paprika if needed. Some cooks also add a piece of onion, garlic, or saffron for an extra layer of flavory. 

5. The Final Touches

Once the beans are tender and the meat is fall-apart soft, your Fabada is nearly ready. Remove it from the heat, and allow it to rest for at least 10 minutes. This helps thicken the stew slightly and meld the flavours even more.

Serving Suggestions

Fabada Asturiana is usually eaten as a single dish, as it is very hearty and fills the stomach quite a lot. It can be accompanied by a garnish of crusty bread or normal bread to wash down the tasty stew, as well as you can also make a small sandwich with the chorizo, blood sausage or pork belly.

Tips for a Perfect Fabada Asturiana

• Quality Ingredients: Opt for high-quality meats and beans, as they are the core of your dish.

• Patience is Key: Remember, the longer you allow the stew to simmer, the better the flavours will be. 

• Resting Time: Always rest your Fabada before serving, as this enhances its taste and consistency.

How to make a Spanish Tortilla: Easy and Simple

 Whether you are new to cooking or an experienced cook and lover of Spanish cuisine, in this article we will teach you how to make a Spanish Tortilla at home in a simple and easy way.

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So, what exactly is a Spanish Tortilla?

The Spanish omelette, known as “Tortilla Española,” is a hearty, thick omelet made with three main ingredients: potatoes, onions, and eggs. Unlike French omelettes, Spanish Tortillas are served at room temperature, making them perfect for picnics, parties, events at home and a popular snack in bars across Spain.

Why You Will Love This Spanish Tortilla Recipe?

• Versatile: You can make it for breakfast, lunch, dinner, or as a snack.
• Simple Ingredients: Requires only a few readily available ingredients.
• Customizable: Easily add your touch with additional fillings such as ham, chorizo, tuna, peppers or cheese and more.

Ingredients

To make a traditional Spanish omelette for 4 people, you will need:

• 4 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6-8 large eggs
• Olive oil for frying
• Salt to taste

Step-by-Step Guide to Making the Perfect Spanish Tortilla

1. Prepare the Potatoes and Onions

In a large frying pan, heat plenty of olive oil over medium heat. Add your thinly sliced potatoes and onions, seasoning them with a pinch of salt. Cook until the potatoes are tender but not falling apart, stirring occasionally. This process should take about 20-25 minutes.

2. Beat the Eggs

While the potatoes and onions are cooking, crack your eggs into a large bowl and beat them well. Season with a bit of salt.

3. Combine Everything

Once your potatoes and onions are cooked, drain them from the oil and add them to the beaten eggs. Gently mix them together, allowing the potatoes to soak in the eggs for a few minutes.

4. Cook the Omelette

In a smaller pan (about 9-10 inches in diameter), heat a couple of tablespoons of olive oil over medium heat. Pour in your egg, potato, and onion mixture. Cook on one side until it’s golden brown and then CAREFULLY  flip it over to cook the other side. Use a plate to help flip if needed.

5. Serve and Enjoy

Once cooked on both sides, slide your Spanish omelette onto a plate and let it cool for a few minutes before serving. It can be enjoyed hot, warm, or at room temperature.

Variations and Tips

Don’t be afraid to add your personal touch to your Spanish Tortilla recipe. Here are a few ideas:

Add Extras: Incorporate ham, cheese, peppers, cooked chorizo, tuna or goat cheese

Serving Suggestions: Pair your omelette with a side salad or some crusty bread for a complete meal.

FAQs about Spanish Tortilla

• Can I store leftovers?  – Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days.

• Can I freeze Spanish omelette? – Yes, you can freeze it by wrapping individual slices in plastic wrap and storing them in a freezer-safe bag or container. To reheat, simply thaw overnight in the refrigerator and heat up on the pan.

• How do I know when the omelette is ready to flip? –  Look for the edges of the omelette to be set and golden brown before carefully flipping it over. If it doesn’t seem ready, give it a few more minutes to cook.

How to Make Paella at Home: Step by Step 

Paella is a typical Spanish dish originally from the region of Valencia, is a meal that fascinates fans from all over the world, not only as food, but as an experience when it comes to its preparation. In this article we will show you how to make a Spanish Paella at home step by step, where we will guide you through the whole process of preparation without making any beginner’s mistakes.

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The Essential Ingredients of an Authentic Spanish Paella

To prepare a paella you will need a compilation of essential ingredients:

• Rice: Spanish short-grain varieties, such as “Bomba” or “Calasparra”, are the best. They absorb liquid without sticking all together, a crucial characteristic for paella.
• Sofrito: The base of many Spanish dishes, it is a mixture of onion, garlic and tomatoes crushed or finely chopped and cooked in oil.
• Saffron: A spice that gives paella its distinctive golden color and distinctive earthy flavor.
• Protein: Traditionally, paella has rabbit, chicken and sometimes duck. Seafood paellas may include shrimp, crayfish, clams and mussels.
• Chicken or fish soup: A good homemade chicken or fish soup will give more flavor to the rice than water alone.
• Paprika: It brings an intense red color and a smoky and slightly spicy flavor to the dish.
• Beans: In Valencia, Valencian people use a variety of green bean called “garrofón”, but green beans or string beans can also be used.
• Artichokes: Fresh or marinated, artichokes provide a nice flavor contrast with the rest of the paella ingredients.
• Lemons: They are not just a garnish; a squeeze of lemon juice at the end enlivens the flavors of the dish.

Quantities

For a paella serving 6 people, here are the quantities of the essential ingredients you’ll need:

Remember that the quality of the ingredients will greatly influence the final flavor of the paella, so try to get the freshest ones.

The Tools You Will Need to Make Paella at Home

Just because you have good ingredients does not mean that you will get a good Spanish Paella; the container in which it is cooked -also called paella- is fundamental in the process. A traditional paella pan, wide and shallow, allows evaporation and the development of the famous “socarrat”, a layer of crispy rice on the bottom that is very popular among paella lovers.

Other utensils include:

• A heavy-bottomed skillet or saucepan; you can use an extra-wide skillet as a replacement for the paella pan if necessary.
• A heat source large enough for the paella, ideally a paella gas burner or the largest burners on your stove.
• Long-grained wooden spoons or paella paddles for stirring and serving the paella.

The Step-by-Step Spanish Paella Preparation Process

Here are the steps to follow to make a perfect Paella at home: 

Step 1: Preparing the Paella pan

The first step is to pour olive oil over the entire surface of the paella pan. Next, preheat the paella pan over medium heat. Once hot, you can start cooking on it.

Step 2: Cook the Proteins (Chicken or Seafood)

Start browning the proteins in batches. If you are using chicken, sear it first with salt and pepper and then fry it in the hot pan with a little olive oil until it is cooked through on the inside. When each type of protein is browned, remove from the pan and set aside.

Step 3: Make the “Sofrito”

Add the chopped onions and peppers to the pan and cook until soft. Then add the garlic and fry for another minute. Finally, add the tomatoes and cook them until most of the moisture has evaporated, to create a concentrated flavour base.

Step 4: Stir In the Rice

Pour the rice into the pan and stir it into the sofrito, until it is well soaked in the oil and the mixture is heated through.

Step 5: Add the Water

Traditionally, you would use about twice as much liquid as the amount of rice. But with paella, the water content may vary due to the type of rice, proteins used and other factors. The goal is to make the dish relatively dry, so be careful when adding liquid.

Step 6: Infusing the Rice with Saffron

Before the liquid starts to boil, pour in the saffron and mix slowly to incorporate it with the rest of the ingredients. This is when the liquid takes on that nice golden color.

Step 7: Add the Ingredients

Place the proteins on top of the rice, pushing them into the mixture but not covering them. Next, distribute the beans and artichokes around the pan.

Step 8: Cook Over Low Heat and Wait

Once the paella is assembled, it is important that you DO NOT stir the ingredients. The rice at the bottom will brown and develop that desired texture “Socarrat”, while the rest of the rice is steaming.

Step 9: Checking for Doneness

After about 15-20 minutes, the liquid should have been absorbed and the rice should be tender. If not, add a little more liquid and reduce the heat to a lower intensity and cook for another 5-10 minutes. 

Step 10: Rest the Paella

Remove the paella from the heat and cover with aluminum foil. Let the paella rest for a while to allow the flavors to blend and the excess liquid to be absorbed.

Step 11: Serve the Paella

Bring the paella to the table, straight from the pan, along with lemon slices. The most classic way to eat it is directly from the paella pan, as the people of Valencia do, so that everyone can enjoy the crispy base and the more tender top layers.

A Note on Paella Rules and Variations

In Spain, paella is more than a dish, it is part of the culture. The locals may just say that there is only one right way to make it with certain ingredients.

Even if it is not the traditional way, it can be made with different ingredients according to your tastes and those of your guests. You can experiment and innovate, but remember that the best paellas start with the basic ingredients. Once you master the traditional recipe it will be easier to adapt it to your taste.