Minimise stirring after adding stock to develop socarrat: Avoid excessive stirring of paella after adding the stock to enhance the formation of sticky rice at the bottom of the pan, known as socarrat. Only stir occasionally when adding peppers and peas to prevent burning.
Remove visible fat from chicken thighs before cooking to improve texture and reduce unnecessary fat, especially when the meat is already juicy and tender.
Ensure even heat distribution in the pan by adjusting the burner placement every five minutes on a smaller hob. Use a wide shallow pan and distribute heat evenly, resulting in the best socarrat for your chicken and chorizo paella.
Nutrition
Servings: 6 servings
Fat: 21g
Calories: 546kcal
Carbohydrates: 48g
Protein: 39g
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