Australia has a rich history of diverse culinary preferences and experiences. Whether it is Indian, Malaysian or even the rapidly growing burger culture, Australia is incredibly fortunate to have an extensive array of restaurants, meaning individuals and families are spoilt for choice when it comes to eating out. Indeed, there is a real art in making the best paella just like those that you have tasted in some paella catering in Sydney, as it is a dish that is quite easy to make, yet easy to get wrong. This traditional Spanish dish is a staple of food festivals and markets, so if you’re looking for a guide on how to recreate your own Spanish chowder, you’ve come to the right place! Here are some tips for when you’re in the kitchen.
The rice is important
When trying to make the best paella that you can taste from paella catering Sydney services, the rice you choose is one of the most important first steps. Since this is a Spanish dish, you should be looking for traditional Spanish rice, as it is richer in flavor. Likewise, you also want a type of rice that can hold its shape and absorb nutrients from the food while it is being cooked.
Furthermore, you should be toasting the rice in a pan before adding any stock or additional ingredients. All that is required is some olive oil and tomato, thrown into a pan to be toasted with the rice for a few minutes.
You need hot stock
If you want to make the best paella that is perfect , you should be adding stock to your dish that has been heated. The temperature should be consistent throughout the entire cooking process, so adding cold stock to your Spanish chowder won’t bode well for the final product. Keep the stock in a separate saucepan, just warming on low heat. When it comes time to add the stock, be sure to mix and stir the rice, before leaving it to settle and form.
Pick the right pan
The best paella that you can taste from paella catering Sydney services will be made using not only the finest ingredients, but also the highest quality equipment. A large pan will work well with making this Spanish delicacy, however, if you want to ensure that you’re making the best paella in Sydney, you’ll want an authentic saffron pan.
A good saffron pan will have a really large base area, allowing you to cook large amounts at a time. Professional chefs generally strive for a pan approximately 45cm in diameter and 3 to 4cm of rice in depth.
Making the sofrito
The ‘sofrito’ is the sauce base of your Spanish dish. When cooking the sauce, you want to ensure that you softly fry over a low heat. Make sure that the ingredients are finely diced. Throughout cooking, which should take a little over an hour, you’ll notice that the mixture will turn into a jammy coloured paste. Once it has darkened fully, take it off the heat and let it cool.
Making the paella
If you want to make the best paella in Sydney, it’s important to know when to add the sofrito base. Place the pan on medium heat and add some olive oil and chorizo to the pan. Cook for around five minutes before setting it aside.
Cook your sofrito for five minutes, stirring gently before adding your squid. Cook this for around three minutes and then add the chorizo and rice. When stirring, you want to make sure that the rice is completely covered in all the oils and flavours. If you’re adding prawns or mussels, add them now and cook for another 10-15 minutes. You’ll know it’s done when the rice is tender. Drop the temperature and leave it to cook for a further few minutes. Done!