{"id":3101,"date":"2025-02-04T09:42:54","date_gmt":"2025-02-04T08:42:54","guid":{"rendered":"https:\/\/mi-paella.com\/faq-about-paella\/"},"modified":"2025-09-03T17:12:22","modified_gmt":"2025-09-03T15:12:22","slug":"faq-about-paella","status":"publish","type":"page","link":"https:\/\/mi-paella.com\/en\/faq-about-paella\/","title":{"rendered":"FAQ"},"content":{"rendered":"\t\t
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Questions \/ Answers<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Frequently Asked Questions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tCan you stir your paella while cooking?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

When preparing, it is obviously essential to stir the different ingredients so that they are well browned and cooked. <\/p>\n

On the other hand, when the rice begins to cook, place the ingredients in the pan and do not stir. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat ingredients should be avoided?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

There are many, and there are many misinterpretations. Peas and chorizo \u200b\u200bare often found in paellas. Well, no, peas and chorizo \u200b\u200bare NEVER put in a paella. This is the work of cooks who don’t know the original recipes and who add all kinds of ingredients, sometimes folkloric. So we forget about chorizo, cold cuts, peas, classic long rice, merguez sausages, squid fritters, and many others. <\/p>\n

On the other hand, it is possible to find green beans and white beans (be careful not to use just any beans), piment\u00f3n \/ paprika (to slightly spice up the paella), artichokes, sausage or even peppers. <\/p>\n

Obviously, a recipe is never set in stone. Everything can change! We’ve had paellas with strange ingredients a few times in Spain. But the majority of Spanish paella lovers will tell you that adding certain ingredients is heresy! Occasionally, ask a Spanish person if they add chorizo \u200b\u200bto their paella. And if you want even more discord, ask them if they need onions in the tortilla. \ud83d\ude09 <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tShould I rinse rice before cooking?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

No, you never rinse the rice before cooking it when preparing paella. This is a misconception from other rice dishes. By washing the rice grains, you will remove the starch, which is essential for preparing the socarrat <\/em>(the toasted crust that accumulates at the bottom of the pan at the end of cooking). <\/p>\n

Rinsing rice also means it will begin to absorb moisture. This can change the proportions of water needed for cooking and alter its structure. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tShould I cover when cooking?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

No, you don’t cover the paella while cooking. However, you can cover it after cooking to finish cooking the rice. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhat ingredients are essential for a successful paella?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

That’s a very good question! First, you need to know which paella you’re referring to? There are several recipes involving different ingredients! <\/p>\n

The ingredients added to most paellas are: Valencian Designation of Origin rice, saffron, chicken, tomatoes, olive oil, and the water needed for the broth. Depending on the recipe, other ingredients are added, such as seafood, rabbit, pork, peppers, etc. <\/p>\n

For example, the traditional Valencian recipe calls for Valencian PDO rice, chicken, rabbit, green coco beans, white beans (called garrof\u00f2s), saffron, olive oil, tomatoes, and a few liters of water. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tCan you make paella without saffron?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

Saffron is a staple in every paella recipe! It’s an essential ingredient in the preparation of paella. It’s this spice, also called red gold, that gives paella its distinctive flavor and yellowish color. <\/p>\n

The downside, is that saffron is extremely expensive. It is (too) often replaced with bags of paella spices. Unfortunately, these bags do not usually contain a single strand of saffron. There are many dyes whose effects can be harmful to health. So look for some information about the monoazoic synthetic dye Tartrazine E-102. It is found in all paella spice bags, because it is a yellow dye. <\/p>\n

We do not recommend the use of this type of product. You will most likely prepare one or two paella in a year. Prefer a few grams of good saffron to these pigs! <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tShould I cook my paella over a wood fire?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

Traditionally, a paella is cooked over a wood fire. However, mastery of fire is essential to success. This can greatly complicate cooking. Today, using a gas burner to cook a paella is very common. It is also possible to make it on induction hobs with a small suitable pan. No one will shout at the scandal if you use one or the other of these possibilities, what counts, is the final taste that will have your paella! <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tHow to serve a paella?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

The answer is simple: in its pan. No, you do not transvase the paella once cooked in a dish. It is proudly presented in its pan, and each plate is filled by serving directly from the pan. <\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWhen preparing, do you have to reserve each ingredient or can you leave them on the pan?<\/a>\n\t\t\t\t\t<\/h4>\n\t\t\t\t\t

There are two schools:<\/p>\n