If liquid evaporates too quickly, drizzle in a little extra hot stock or water around the edges.
- Rest & Serve:
Remove from heat, cover loosely with foil, and let rest 5 minutes.
Garnish with parsley and lemon wedges.
✅ Tips for Authentic Flavor:
Use bomba rice if possible — it absorbs broth beautifully without becoming mushy.
The socarrat (crispy rice at the bottom) is highly prized in Spain. To achieve it, increase heat slightly for the last 2 minutes of cooking without stirring, but don’t let it burn.
Always cook paella in a wide, shallow pan, never a deep pot.
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