Category Archives: Paella Secrets

Secrets to making the Perfect Paella

Bomba Rice – the best rice for Paella

Posted on November 17, 2012 by Paella NZ

  There are two kinds of rice recommended for paella. They are Bomba and Sollana.  Both are a roundish short grain rice.  Sollana is often called Calasparra after the area it is produced. Whilst Paella originates from the region of … Continue reading →

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Calasparra – Amazing Spanish Rice

Posted on March 18, 2012 by Paella NZ

http://www.calasparra.co.nz We source our Calasparra Rice from a small farm of only 50 hectares in EI Puerto, in a high fertile valley bordering on the Segura River. The farm is operated by Juan Haro and his sons. They have just … Continue reading →

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Jose’s Sangria recipe

Posted on January 17, 2012 by Paella NZ

We are often asked for a recipe for Sangria.  Basically the art of producing the perfect Sangria is to disguise the taste of alcohol with fruit…  This works well and has been we received at many parties. All you need … Continue reading →

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Are you a Paella Cowboy?

Posted on November 29, 2011 by Paella NZ

One thing we often get asked is how you cook the perfect Paella?  There are of course many tips and tricks, many detailed in this blog.  But how do you instantly tell if the Paella chef knows what they are … Continue reading →

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Basic Paella Cooking Methods

Posted on April 19, 2011 by Paella NZ

According to tradition in Valencia, paella is cooked by men over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out … Continue reading →

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Secrets of making Paella (Part 4)

Posted on April 13, 2011 by Paella NZ

Paella is a simple rice dish.  If you use authentic Spanish ingredients, there is no such thing as failure. Paella has universal appeal with many variations, but the key ingredients remain consistent Here are a few tips to make best … Continue reading →

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Secrets of making Paella (Part 3)

Posted on April 11, 2011 by Paella NZ

Spanish Rice is EVERYTHING…. A true Paella pan is necessary, and authentic, imported Spanish Paella rice is non-negotiable for this dish. A popular brand is Calasparra or Bomba. Paella rice, shortgrained and round, has been developed for maximum absorbency, while … Continue reading →

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Secrets of making Paella (Part 2)

Posted on April 8, 2011 by Paella NZ

Always cook Paella in a pan of the adequate size (min 40cm). The bigger the pan, the thinner the finished rice and in this way the rice is less liable to stick. Use fresh and natural ingredients. But remember the … Continue reading →

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Secrets of making Paella (Part 1)

Posted on April 7, 2011 by Paella NZ

First of all the paella pan should be completely level and the liquid shouldn’t exceed the handle rivets.  The rice should never be washed.  It can be added to the ingredients being fried, or added to the liquid or stock … Continue reading →

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