Paella Stock

There are as many versions of a paella as there are chefs and families living alongside the Mediterranean coast of Spain. However, the one thing there seems to be little discussion about is that in order to achieve a great paella rice, the better the stock, the greater the dish.

Together with the actual cooking of the rice, making the best possible stock is the single most important step when making any paella recipe; whether this is seafood paella,

. The great thing about these varieties is that they’re able to absorb plenty of the cooking liquid without overcooking. And of course, that means they’re able to absorb the flavour from that liquid too. That’s why making an effort to prepare a good fish stock is so important when cooking a paella. Because when you eat the rice, most of its flavour will be coming from the fish stock.

Carmencita Dry Paella Stock

(fish stock). However they all share the same principles and at the end, it all comes to your personal preference of how you like your paella rice. This one here is my own recipe. I like my rice to have bold and intense flavours. I love it when you bite the rice and you taste a bit of the sea in your mouth.

And yes, this recipe takes a little bit longer and some few more ingredients to prepare than a standard fish stock. But go through the effort once and I can promise that you won’t look back ever again.

This stock will keep in the fridge for three days. You can also freeze it if you’re not planning on using it all. I usually freeze it in small plastic glasses of around 200 ml each. This way I can use individual portions as and when I need them.

Spanish Vegan Paella

I was born and bred in Zaragoza, Spain. Since 2001 I’ve been living in London, where I now work as a Design & Creative Director at one of London’s top digital marketing agencies, specializing in interactive design, digital production, advertising and social media. Sometimes in the evenings, I also work as a cook in the kitchen of a well-known Spanish restaurant in South London. I’m so mad about food I could probably spend most of my time either cooking or eating. As for the rest of my spare time, I’d probably spend it travelling with Lara, taking pictures or designing something pretty.

This is the story of a few humble potatoes that one day, a long time ago, partnered with a simple spicy sauce to hit…

(fish stock). However they all share the same principles and at the end, it all comes to your personal preference of how you like your paella rice. This one here is my own recipe. I like my rice to have bold and intense flavours. I love it when you bite the rice and you taste a bit of the sea in your mouth.

And yes, this recipe takes a little bit longer and some few more ingredients to prepare than a standard fish stock. But go through the effort once and I can promise that you won’t look back ever again.

This stock will keep in the fridge for three days. You can also freeze it if you’re not planning on using it all. I usually freeze it in small plastic glasses of around 200 ml each. This way I can use individual portions as and when I need them.

Spanish Vegan Paella

I was born and bred in Zaragoza, Spain. Since 2001 I’ve been living in London, where I now work as a Design & Creative Director at one of London’s top digital marketing agencies, specializing in interactive design, digital production, advertising and social media. Sometimes in the evenings, I also work as a cook in the kitchen of a well-known Spanish restaurant in South London. I’m so mad about food I could probably spend most of my time either cooking or eating. As for the rest of my spare time, I’d probably spend it travelling with Lara, taking pictures or designing something pretty.

This is the story of a few humble potatoes that one day, a long time ago, partnered with a simple spicy sauce to hit…

(fish stock). However they all share the same principles and at the end, it all comes to your personal preference of how you like your paella rice. This one here is my own recipe. I like my rice to have bold and intense flavours. I love it when you bite the rice and you taste a bit of the sea in your mouth.

And yes, this recipe takes a little bit longer and some few more ingredients to prepare than a standard fish stock. But go through the effort once and I can promise that you won’t look back ever again.

This stock will keep in the fridge for three days. You can also freeze it if you’re not planning on using it all. I usually freeze it in small plastic glasses of around 200 ml each. This way I can use individual portions as and when I need them.

Spanish Vegan Paella

I was born and bred in Zaragoza, Spain. Since 2001 I’ve been living in London, where I now work as a Design & Creative Director at one of London’s top digital marketing agencies, specializing in interactive design, digital production, advertising and social media. Sometimes in the evenings, I also work as a cook in the kitchen of a well-known Spanish restaurant in South London. I’m so mad about food I could probably spend most of my time either cooking or eating. As for the rest of my spare time, I’d probably spend it travelling with Lara, taking pictures or designing something pretty.

This is the story of a few humble potatoes that one day, a long time ago, partnered with a simple spicy sauce to hit…