So there I was watching Simon Hopkinson Cooks on More4 and he was cooking paella. The way in which he cooked his dish is different from the way in which I have cooked mine What he did was cook the core ingredients first in the paella pan, then add the fish stock before finally adding the rice. He gave the rice a single stir before leaving it.
I knew that you should try avoiding stirring, but once and then leave it wasn’t something I had done before. Unlike a risotto where you want to break down the starch to make a creamy sauce, you want the rice in a paella to remain whole, hence avoiding stirring. Similarly I added stock as I was cooking the rice, rather than all at once.
I don’t like the way he did the mussels, but that’s not a crucial part of the recipe. He placed them in the dish pointed upwards and then finished the paella in the oven. I can see the benefits of finishing it off in the oven, but not so sure about the mussels.
When he finished his paella he dressed it with a dressing of olive oil, parsley and garlic. I like the idea of the dressing and will certainly try that on my paella.
So the next time I cook paella I am going to change from my usual method and try something different.