1. With Paella, the Flavor Comes from the Sofrito: With paella, the sofrito consists of onions, bell peppers, and tomatoes. However when cooking on the grill, it takes too long to drive off the moisture of the tomatoes, and that can prohibit caramelization. In our version of paella, we swap out wet tomatoes for tomato paste. It’s already cooked down, and will deliver that concentrated, hearty tomato flavor.
2. Arborio Rice Isn’t Just for Risotto: Paella recipes call for a medium-grain rice. Because the traditional Spanish varietals—bomba and Valencian—can be difficult to find in supermarkets, Italian arborio makes for a fine stand-in.
3. Picking Up a Paella Pan is Worth Your Money: If you want to make an authentic, grilled paella, it’s worth owning a paella pan. Sure, you could use a stovetop-safe roasting pan, but if you want to achieve the right balance of socarrat—which is that crispy, caramelized layer of rice at the bottom of paella—spring for the pan that’s made for the job.
4. When Making Patatas Bravas, Use Russet Potatoes: Russets are very high in starch, and they’re very dry—when fried, they wind up with a crisp exterior and a fluffy interior. They make for incredibly, ridiculously tasty fried potatoes.
5. Baking Soda Is Your Secret Weapon: Traditionally, patatas bravas are double fried. The first fry cooks the potatoes through, while the second ensures a crispy, golden exterior. Instead of double frying, we first cook the potatoes in boiling water with baking soda. The baking soda breaks down the pectin in the potatoes, causing the exterior cells to leak starch. Once fried, the starchy layer turns into the golden crust that patatas bravas are known for. With our method, we get the same crispy, golden results after a single fry—and while using less oil, too.
Quote of the Week: “It’s like a paella pinwheel.” —Bridget, as Julia adds shrimp in a circular pattern to the middle of the paella pan
Can't wait for next week's episode? Get your fill with our past episode recaps:
- Season 17, Episode 21 Recap: How to Make the Best Shrimp and Vegetable Skewers
- Season 17, Episode 20 Recap: How to Make the Best Pan-Seared Flank Steak
- Season 17, Episode 19 Recap: How to Make the Best Strawberry Jam
- Season 17, Episode 18 Recap: How to Make the Best Pork Roast
- Season 17, Episode 17 Recap: How to Make Sensational Beef Stir-Fry
- Season 17, Episode 16 Recap: How to Make Better Oatmeal Cookies
- Season 17, Episode 15 Recap: How to Make Better Chicken Marsala
- Season 17, Episode 14 Recap: How to Make Baked Alaska
- Season 17, Episode 13 Recap: How to Make the Best Frozen Yogurt
- Season 17, Episode 12 Recap: How to Make the Best Pantry Pasta Dishes
- Season 17, Episode 11 Recap: Taking on the Best of the Big Easy
- Season 17, Episode 10 Recap: How to Make the Best Korean Rice Bowls (Dolsot Bibimbap)
- Season 17, Episode 9 Recap: How to Roast Turkey and Boil Corn
- Season 17, Episode 8 Recap: How to Make the Best Ground Beef Chili
- Season 17, Episode 7 Recap: How to Make the Ultimate Sticky Buns
- Season 17, Episode 6 Recap: How to Make the Best Shrimp Scampi
- Season 17, Episode 5 Recap: How to Make the Best Cheese and Tomato Lasagna
- Season 17, Episode 4 Recap: Home-Corned Beef and Cabbage—and Shots of Sherry (Vinegar)
- Season 17, Episode 3 Recap: Crispy Chicken Breasts and Creamy Baked Potatoes
- Season 17, Episode 2 Recap: "Two Stews for Yous"
- Season 17, Episode 1 Recap: Cast Iron is Back!
What was your favorite part of this episode of America’s Test Kitchen? Let us know in the comments!