Valencian chefs agree: the key to making paella without adding
The Valencian paella and the absence of additional water
The debate over how to prepare paella has always been present in the Valencian Community, the world epicenter of this dish. Valencian chefs, with experience and respect for tradition, agree that rice does not require adding water after the initial sauté. This is because the broth or stock used is already sufficient for perfect cooking.
Pedro Antolinos, a specialized journalist, highlights that this technique is one of the keys that differentiates the traditional Valencian paella from more popular or industrial versions. Moreover, this method ensures that the rice absorbs all the flavors of the ingredients, such as chicken, rabbit, and garrofó, without becoming a watery dish.
The importance of the broth and the quality of the rice
The broth, generally made with fresh meat and vegetables, is the key element. Bomba rice, famous in the area, is the only one that supports this absorption without losing texture. Thus, the chefs assure that adding water is a mistake that impoverishes the flavor and texture.
Practical advice from the experts
According to Omar Allibhoy, an expert in rice dishes, the constant movement of the rice during cooking is another common error. In Valencian paella, the rice must be allowed to rest and cook patiently, without stirring, to achieve the crispy texture of the socarrat.
Arròs al forn: the lesser-known sibling of the paella
⏱️ Cooking time: 30 minutes in the oven
👨🍳 Difficulty: Medium
🍽️ Specialty: Oven-cooked rice dishes, like traditional arròs al forn
Arròs al forn, also known as arròs passejat, is a dish full of history. Originating to make use of cocido leftovers, it is now considered an emblematic dish cooked in ovens at 220 ºC until the broth is completely consumed.
The popular TikTok chef, ChefBosquet, has recently brought this dish to thousands of followers, showing the preparation with ingredients such as pancetta, pork ribs, garlic blood sausage, and garrofó, where the water or broth already incorporates all the necessary moisture without needing to add more liquid.
Typical arròs al forn recipe according to ChefBosquet
| Ingredient | Quantity |
|---|---|
| Bomba rice | 180 g |
| Pork pancetta | 200 g |
| Pork ribs | 200 g |
| Onion blood sausage | 1 unit |
| Pear tomato | 1 unit |
| Chickpeas | 100 g |
| Medium potato | 1 unit |
| Garlic cloves | 4 units |
| Puchero broth | 500 ml |
| Olive oil | 50 ml |
| Sweet paprika and salt | To taste |
Step-by-step preparation
| Step | Instruction |
|---|---|
| Step 1 | Bake the potato at 220 ºC until soft. |
| Step 2 | Brown the pancetta, ribs, garlic, and tomato in a pan before transferring to the oven. |
| Step 3 | Add the rice and chickpeas, stir lightly to integrate. |
| Step 4 | Incorporate the broth and transfer everything to the oven at 220 ºC for 30 minutes or until the liquid is completely absorbed. |
Valencian tradition and the future of rice dishes
Seasons and festivals around paella
The Valencian Community proudly preserves its culinary traditions. Events like World Paella Day bring together chefs and enthusiasts of the dish to champion authenticity. Paella and arròs al forn are the protagonists of these events, where the technique of avoiding adding water is reaffirmed, respecting the original texture and flavor.
The chefs and the transmission of knowledge
Professionals in the sector, such as those you can meet in articles about Valencian chefs, insist on preserving these practices. Also nearby, Catalan chefs contribute secrets to ingredients like chickpeas and spinach, showcasing the culinary richness of the peninsula, as explained by Catalan chefs.
The reality is that respect for tradition, the quality of the ingredients, and technique are the pillars that make paella and arròs al forn continue to be loved and admired dishes worldwide, without the need to add water that would blur their spirit.
