Here is the result of my first attemot at making Paella. It has chicken thighs, green beens, artichoke hearts, and red bell peppers:
I used Bomba rice and though I was made aware that I needed 3 cups of liquid for each cip of rice it still took me by surprise. I felt like I turned my back on it for 5 minutes and BAM it sucked up all that liquid. Wow.
Improvements for next time:
- A little salt. I used my own homemade chicken broth as the liquid and it's pretty salt-free. I don't normally add salt to almost anything I make but this dish needs a little salt. I'll add a little salt to the broth and sofrito next time.
- By the time the rice was done the chicken and veggies are a little overcooked. I pre-cooked them and added them to the pan when I added the rice. I need to either not pre-cook them (except for browning the chicken), or wait until later in the process to add them.
And yes, I did achieve a socarrat ( that layer of crusty crunchy caramelized rice at the bottom of the pan) , thank you for asking. It's surprising how much flavor is in it.