Pin It
March 4, 2021

Paella made to perfection!

Posted on August 7, 2013 by in rice, seafood

Print Friendly, PDF & Email


Paella is flavored rice with all sorts of other goodies such as chicken, peppers, seafood, chorizo and sprinklings of parsley…. or so I thought up till today!I have made paella so many times before and yes has always been delicious and always packed with flavor, but for me to get to that flavor, I had to put in a shopping trolley full of ingredients!

Paella made the proper way, I’ve learned today, requires less ingredients, but a few crucial steps. If you want to learn how to make proper sushi, you would ask a Japanese so if you need an expert’s advise on paella, who better to ask than a Spaniard! When Jose Gomez from Perfect Paella invited me to a cooking demo in the comfort of my own kitchen, I simply could not resist. I wanted to share this hands-on lesson so I invited a few friends and together with Jose we had a lovely morning!

Perfect Paella

According to Jose, the dish we enjoy here as paella is just rice with stuff. The proper paella needs a few crucial steps and every step adds more flavor to the final dish! It is better for me to explain the steps in the method so read it carefully!


Seafood Paella

serves 4 – 6


400 grams  seafood mix – if you are using frozen, thaw it first
1 red pepper – diced
30 ml  olive oil
2 onions – finely chopped
1 tin410 g tin chopped peeled tomatoes
1 clove  garlic, peeled and crushed
250 g Spanish Paella Rice
0.5 g  Spanish Saffron
15 m Sweet Paprika

500 ml chicken or fish stock

1 lemon
2 bay leafs
parsley, finely chopped


Heat a little 10 ml olive oil in a paella pan and fry the seafood for 1-2 minutes. Remove from the pan. Add 10ml olive oil to the pan and saute the onion and garlic until it starts to caramelize. Remove from the pan and lastly fry the red pepper in the remaining olive oil. Add the onion and garlic to the peppers and then add the tomato, parsley and saffron. Allow to cook for about 3 minutes.  Add the seafood and cook for about 1 minute. Now add the rice  and some of the stock, always adding stock from the outside outer circle if the pan towards the center. Watch the heat and fill up with more stock if needed. The rice must be al dente and the paella must not become mushy. It is perfect paella if it forms a crust at the bottom of the pan. It is the so-called “socarrat” and highly sought after when making proper paella! Taste and add salt if needed. Serve with a slice of lemon!

I think Jose will have a heart attack looking at all the seafood, but I cook for my family and this is how they like it, sorry Jose! Of course the recipe above is the authentic one!


Follow me on:

Twitter follow me button Paella made to perfection!

Facebook follow me button Paella made to perfection!


Instagram logo

Facebook Comments

Tags: , , ,

79 Responses to “Paella made to perfection!”

  1. Garry 8 August 2013 at 6:13 am #

    The crust is called socarrat

    • Elsa Erasmus 12 August 2013 at 9:29 am #

      Gaan beslis probeer Paella, alla Nina maak.
      Perfek vir n groot familie met gaste!!!!!!!

    • Marlene Coetzee 13 August 2013 at 11:30 am #


    • Melissa de Klerk 13 August 2013 at 12:22 pm #


    • Virginia Thomas 13 August 2013 at 1:06 pm #

      simply love the receipt, i will be making a paella next month for 15 missionary workers and would be in need of such a pan.

      • Virginia Thomas 13 August 2013 at 1:09 pm #

        answer is soccrat

    • Elna Reeders 15 August 2013 at 11:52 am #


      Ek gaan die dis maak vir my familie en vriend

    • Sue Meyer 28 August 2014 at 12:09 pm #


    • Ida 20 January 2015 at 2:32 pm #

      Ek gaan definitief die resep probeer! Dankie vir al die lekker resepies!

      Antw: “socarrat”

  2. Hannie Botha 8 August 2013 at 6:28 am #

    The answer is socarrat! Please please please Nina I want such a paella pan.

  3. Flee 8 August 2013 at 8:22 am #

    Oh Wow, I tried Paella once… and Ya! 🙁 not cool lol. Maybe the pan would make it better. The crust is called socarrat.
    Thanks again for the inspiration.

  4. catherine hermans 8 August 2013 at 8:33 am #

    Love the picture. The answer is socarrat.

  5. Hannelie 8 August 2013 at 9:12 am #


  6. Soekie 8 August 2013 at 9:27 am #

    Die kors onder in die paella pan word “socarrat” genoem.
    So bly oor die resep, wil dit graag maak maar was nie seker hoe om die heerlike geure en kleure te bewerkstellig nie. Dankie!

  7. Rix Sugarman 8 August 2013 at 9:28 am #


  8. Ané Breitenbach 8 August 2013 at 9:38 am #


  9. Lynette Robarts 8 August 2013 at 9:38 am #

    Crust “Socarrat”

  10. WILANA van der Merwe 8 August 2013 at 9:39 am #

    The crust is called socarrat.

  11. Ann 8 August 2013 at 9:39 am #


  12. Venessa 8 August 2013 at 9:40 am #

    Hallo Nina.

    Die antwoord is socarrat. My kooklewe het verander sedert ek jou program ontdek het op RSG! Met oorfone in mag niemand steur op Donderdagoggend nie! Dankie vir heerlike idees en pragtige fotos!

  13. Kathy 8 August 2013 at 9:40 am #

    Sounds fantastic would love to try making it in that special pan! The answer is socarrat
    Thanks enjoy listening to you on RSG

  14. Machel Mare 8 August 2013 at 9:42 am #

    Die lekkerste deel / kors onder in die pan word socarrat genoem.

    Dit gaan n heerlike langnaweek dis wees vir my vriende.
    Baie dankie.

  15. Eugene Steyn 8 August 2013 at 9:43 am #

    Antwoord: socarrat

    Plett Pensionaris soek Paella Pan Please!!

  16. Carine Nel 8 August 2013 at 9:44 am #

    This sounds DELICIOUS! The answer is socarrat.

  17. erika 8 August 2013 at 9:45 am #

    Hi Nina wow to have a Spaniard in your kitchen …cooking nogal !!! The answer is socarrat . Now I have learnt something ! 🙂

  18. Stephanie Heyns 8 August 2013 at 9:48 am #

    The crust is called socarrat.

  19. Marietjie van Roon 8 August 2013 at 9:53 am #

    Die lagie word “socarrat” genoem

  20. Ronel Schoombee 8 August 2013 at 9:56 am #

    The crust is called soccarat

  21. Cecil Robertson 8 August 2013 at 9:59 am #

    ” Soarrat” … with rolled rrrrr’s and a lot of passion!

  22. Cecil Robertson 8 August 2013 at 10:01 am #

    “Socarrat” … with rolled rrrr’s and a lot of passion!!!!

  23. Cecil Robertson 8 August 2013 at 10:02 am #

    “Socarrat” …. with rolled rrrr’s and a lot of passion!!!!!

  24. Isabel Addinall 8 August 2013 at 10:04 am #

    The crust is called socarrat. I will try this paella tonight!

  25. Elsje 8 August 2013 at 10:15 am #

    The crust is called socarrat.

    I love cooking and I loooove paella!!!

  26. Naomi Bruwer 8 August 2013 at 10:48 am #


    Dankie vir die interessante program op RSG!

  27. Elsabè 8 August 2013 at 11:41 am #


  28. Christie-Anne Wolmarans 8 August 2013 at 11:49 am #

    The answer is : socarrat
    I always wanted to make the perfect paella and would be awesome in our new home! Holding thumbs and toes!

  29. Sophia Kruger 8 August 2013 at 3:23 pm #

    “socarrat” the crust at bottom of pan, highly sought after authentic taste. Gaan probeer in pan wat ek het, dit het sooo lekker geklink, moet dit net maak, miskien volgende keer in regte paella pan!

  30. Susan Owen 8 August 2013 at 3:24 pm #

    Answer is socarrat, sounds like soccer rat, just kidding I love paella but is making it in my electric frying pan at the moment, would love to have a paella pan.

  31. Erna 8 August 2013 at 4:14 pm #

    Die lagie onderin die pan is SOCARRAT!
    Ek hou al my duime styyyyf vas!!!

  32. Hildegardt Theron 8 August 2013 at 4:23 pm #


  33. Sheila 8 August 2013 at 5:42 pm #

    The answer is “socarrat” This sounds super and I will try it out over the weekend

  34. Anita Moser 8 August 2013 at 9:22 pm #

    socarrat – Het jou en Jose vanoggend op RSG gehoor. Sal so graag een van sy klasse wil bywoon – gaan definitief werk maak daarvan, maar gaan eers jou lieflike resep uitprobeer. Dankie, ek geniet jou geselsies op RSG.

  35. Isabel Geldenhuys 9 August 2013 at 8:30 am #


  36. Pat McKay 9 August 2013 at 10:03 am #

    Just love paella thanks for the recipes.

  37. Cathy 9 August 2013 at 10:23 am #

    socarrat… your beautiful pictures. Mouthwatering stuff!!

  38. Elizabeth Human 9 August 2013 at 1:12 pm #


  39. Zelma 9 August 2013 at 3:14 pm #


  40. Corinne 10 August 2013 at 8:50 am #

    The crust is called socarrat. Thank you for the lovely recipe

  41. Corinne 10 August 2013 at 8:51 am #

    The crust is called socarrat.

  42. Erica le Roux 10 August 2013 at 5:01 pm #

    Die kors word “Socarrat” genoem. Dankie vir die wonderlike program op RSG. Begeer al lankal so ‘n pan!!!


  43. Erica le Roux 10 August 2013 at 5:03 pm #

    Die heerlike kors word “Socarrat” genoem. Begeer al lankal so ‘n pan!

    Dankie vir die RSG program.

  44. Alma Dionisio 11 August 2013 at 7:27 am #

    Thank you Nina and Jose. The lovely crust is called “socarrat”

  45. Debra Stunden 12 August 2013 at 8:05 am #

    The crust is called ‘socarrat’

  46. Charmaine Coetzer 12 August 2013 at 8:21 am #

    Die kors word genoem “Socarrat”. Die Paella lyk heerlik. Nog nooit gemaak nie, aangesien my man allergies is vir seekos, maar ek is seker met hoender gaan dit net so lekker wees.

  47. Tracey 12 August 2013 at 9:58 am #

    I tried out the recipe on Saturday, yummie, yummie, although not in a paella pan, but nevertheless – divine. Thank you for sharing.
    The Answer is Socarrat.

  48. Darlene Perumal 12 August 2013 at 10:48 am #

    Its called socarrat

  49. Neil Basson 12 August 2013 at 7:35 pm #

    The caramelized crust on the bottom of the paella pan is called a socarrat.

  50. Alicia Buckle 12 August 2013 at 7:56 pm #

    The answer is Socarrat would love to win this Great pan!!!!

  51. Ben Monteverdi 12 August 2013 at 8:12 pm #


  52. Nazreen Kassam 12 August 2013 at 8:25 pm #


  53. Kathryn 12 August 2013 at 8:26 pm #

    It is called socarrat!!

  54. rehana seedat 12 August 2013 at 8:33 pm #

    The answer is Socarrat

  55. Abigail Moodley 12 August 2013 at 8:34 pm #


  56. Johan Zietsman 12 August 2013 at 9:57 pm #


    Great going, this looks delicious!

  57. Mareca 13 August 2013 at 12:00 pm #

    Socarrat – wil so graag leer om ‘n paella te maak – die verskeidenheid bestandele maakd at elkeen in my familie daarvan sal hou!

  58. Veronica Taljaard 13 August 2013 at 12:53 pm #

    Nina, ek wag net vir die regte geleentheid vir die Paella. Seker daarvan ek sal dit ook kan maak. Maak maar altyd net ordinere kos. Tyd dat wys ek kanxxxxx

  59. Veronica Taljaard 13 August 2013 at 12:55 pm #

    Nina, ek wag net vir die regte geleentheid vir die Paella. Ek maak mos ma net ordinere kos. Tyd dat ek wys ek kanxxxxx

  60. Marietjie Swart 13 August 2013 at 1:02 pm #

    “socarrat” is the crust at the bottom of the pan

  61. Eric Min 13 August 2013 at 1:42 pm #

    socarra it a the bottom of the paella

  62. Faye Emmerson 13 August 2013 at 3:26 pm #


  63. Almarie Engelbrecht 13 August 2013 at 4:39 pm #



    Sal graag so n Paella Pan wil he. Indien moontlik sit asb. die besonderhede waar hierdie pan aangeskaf kan word. Daar kan ongelukkig net 1 wenner wees.
    Dankie vir n Puik Program. Groete Almarie

  64. Ilse van Straaten 14 August 2013 at 4:40 pm #

    Answer is Socarrat. So glad to get a PROPER Paella recipe! Gracias Jose and Nina!

    • Ilse van Straaten 14 August 2013 at 5:18 pm #

      When something is good, it’s good!

  65. George Olivier 16 August 2013 at 4:18 pm #


  66. Gideon Lourens 22 August 2013 at 5:20 pm #


  67. Astrid Julies 25 August 2013 at 4:18 am #

    Socarrat…awesome coompetiton

  68. Sue Meyer 28 August 2014 at 12:10 pm #


  69. Robin Peters 6 September 2014 at 4:28 pm #


  70. Nazeera 17 April 2017 at 3:56 pm #

    Yum – going to make this now !! oh and the answer is socarrat

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>