5 tips to cook incredible paella

I just got back from Spain where I cooked my own paella. Here some tips, which from my personal experience will make your paella even yummier 😉

1. Always add shrimps and shellfish only 10 min before the end of the cooking time – then they will stay moist and soft (PS: in this picture we overdid the shrimp a little).
2. Prepare squid separately in a pan with a little olive oil – just 3- 4 min is enough – and add after paella is finished. This way they will be soft as butter!
3. We are not so fond of “mushy” peas. However, we love the veggie aspect and the color medley. So we added them raw at the end (or if frozen/pour boiling briefly water over them) together with parsley just before serving.
4. Be generous on tomato cubes, garlic and good quality olive oil. They will make the paella tasty and moist.
5. If you don’t want to spent lots of money for saffron and don’t want to use artificial colouring: use curcuma! A superfood giving the paella a beautiful golden color, too.

Disfruta! Enjoy!