The 5 secrets to make a good paella

You like paella but few people know the secrets to make a good paella. For cooking a perfect paella, it depends broth and quality of rice.

5 secrets for cooking paella:
1- Preparation is the first important point to give a good taste to the rice with the broth that we will be prepared with Knorr cubes of chicken or fish ( or Avecrem powder broth ) depending on the recipe that we will cook on slow fire, 45 minutes and 110 minutes before cooking paella with saffron or food coloring or spices for paella El Paellero.

2-Fry in skillet of paella, whose basic ingredients are garlic (onions optional) and tomato etc ... Then put them in the broth for 45 minutes minimum to slow fire

3- We must gradually add the broth to the paella that will allow the rice to absorb the flavor of the broth slowly.
4- The cooking paella is done to slow fire to allow time for the rice to absorb slowly the broth, heat the base of the paella should be uniform so that everything cooks at the same time.

5-The type of rice is also important, the most recommended is the Bomba rice is the best and absorbs the flavor of the broth and the grain does not open during cooking. One can also use the extra round rice for paella. Pleace never use long grain rice.

The tips of restaurants in Spain.
When the paella is almost cooked, put in the oven 4 to 5 minutes to grill so that it can absorb the remaining broth.
Leave the paella before eating 4 minutes it will be much better.

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