Carles Bros Terrassa-Barcelona (1956) Painter, sculptor and an advocate for the marine life preservation of Costa Brava. His work is reflected in a series of painting for the new Espinaler Pate Line Up. To learn more, please visit. https://broscarles.com/en/fish-bank/
]]>To get the perfect socarrat Spanish Colmado recommends the following:
*Make sure the stock used, either purchased or homemade, has enough fat and/or collagen to help the rice caramelize.
*While cooking the paella be careful to control the amount of liquid added. This includes liquid from the veggies used in the sofrito and from the stock added to cook the rice.
*Don’t overload the paella with too many ingredients since there should be a proper ratio between rice and toppings. This also helps to make sure the paella isn’t too deep (1 inch at the most).
*Five minutes before the paella is ready, one should increase the heat to a medium-high intensity for about 3-4 min until you start hearing a crackling noise coming from the rice. This is a sign of the bottom layer getting toasted, but be careful not to let it burn. Buen provecho!]]>Since the ingredients in a tin are already cooked, they require no prep time and maintain their quality year round. This fast alternative can be kept on hand as a pantry staple and allows cooks to constantly have a variety of seafood such as tuna, clams, sardines, octopus, and squid or to keep seasonal vegetables such as white asparagus, piquillo peppers or Basque chili peppers.
]]>