Estoy practicando hacer paella ya hace unos cuantos meses y aunque he mejorado muchísimo siento que tengo problemas con lo siguiente y busco opiniones para mejorarla:

1. El color
Cada foto de BUENAS paellas valencianas que veo tienen un color más amarrillo / marrón. No sé si todo el mundo usa colorante y así lo consiguen (no lo probé porque no me gusta ponerle colorante a la comida) pero si quiero entender qué me falta para lograr ese color.

2. Las cantidades de Tomate/Pollo/Conejo/Garrofó/Batxoqueta
Para el arroz estoy considerando 110g por persona, aceite pongo entre 20 y 25% del peso del arroz. Pero con el tomate me pierdo, con la proteina lo mismo, y ni hablar con el garrofó/batxoqueta, se ve muy clarito en las fotos que me paso 👀 . Si tienen también alguna cantidad para el pimentón me interesa!

3. La Valenciana lleva cebolla y ajo?
La he probado con y sin cebolla y ajo y de ambas maneras me gusta pero quiero entender si la receta más clasicona es con alguno de estos dos?

Opiniones? Tips? Recomendaciones?

A few fresh pan roundups have me reconsidering how much the pan itself changes the result. I have cooked paella in thin steel, thicker carbon steel, and a cheap wide pan from a restaurant supply shop, and the biggest difference was not the price or the finish, it was how quickly each pan punished uneven heat. The thin pan gave me better socarrat when I stayed close to the burner, but it also dried the outer edge before the center was ready. The heavier pan was more forgiving, though I had to work harder for that toasted bottom. Size seems just as important. A 38 cm pan over a standard home burner often gives a better rice layer than a smaller pan with the same amount of rice, but only if the burner reaches far enough across the base. That is where most advice gets vague, because a pan can be perfectly built and still be a bad match for the stove underneath it. I am starting to think the useful question is not which paella pan is best, but which pan gives the widest margin for error on your actual setup. For many home cooks, a slightly thinner pan with a reliable heat source may beat a premium pan that never heats evenly, and the final rice tells the truth long before the marketing does

Me gustaría tener una buena recet de este plto para poder definir la delgada libea que separa la paella del arroz con cosas.

Qué ingredientes lleva y cuales no

¿Lleva carne, pescado, moluscos, verduras, crustaceos, especias...?

Swear every comment is a bot. Can I get some real feedback lol

Con extra de hígado de pollo, porque siempre acabamos peleando por ellos.

Me hicieron ir de Valencia a Cuenca para cocinarles una paella. Nada más digo que éramos 6 y puse 800 gramos de arroz, y casi falta… por cierto, hecha con conejo de campo recién cazado de la noche anterior!

I've dabbled in paella before but this is my first time using a proper pan. I think I underestimated the water - the grains in the middle were super crunchy when it had almost boiled away. So I added more water, but at that point I was guessing on timings and all the socarrat burned to the bottom. The rest was salvageable but a bit bland. I think I used too much meat and veg for the amount of rice. I might also try a bit more saffron and paprika next time, as well as measuring the water more carefully. Thoughts? I was going for a Valencian kind of style, making the stock in the pan and marking the water level with some foil.

Monday was the perfect day to cook outside, bomba rice, duck and chicken plus a bunch of other stuff, came up phenomenal, I have to do it more often.

Buen provecho chicos

I will not accept British opinions

I've just ordered my first paella, and it's bare carbon steel. I have several carbon steel pans, that I use regularly, and keep well seasoned. I know not to use them for acidic sauces as I've seen what happens when you do. I have found several articles detailing how to season a paella, but any video recipes I see tend to include unseasoned pans. Can anyone talk about their experiences either way? Is an unseasoned pan going to stay rust-free between cooks with a coating of oil?

Mi tercera paella Valenciana. Mi familia me dio un 10... Aunque lleve ajo

This was for 50 guests. Feedbacks were great :)

Arroz ‘Extra’ Dacsa con DO Valencia. No me gusta utilizar
estos ‘extra’ o ‘para paella’ que son mezclas de 2-3 variedades distintas de arroz, pero es lo que había.

Soy de Galicia, así que aquí no se ve paella muy a menudo. Cuando mi hija de 6 años me preguntó qué es la paella no se me ocurrió otra cosa que decirle que es un "arroz con cosas".

Lo siento, imploro vuestra misericordia, oh estimados custodios de la única, verdadera y auténtica receta de la paella.

Estic preparat pel roast dels valencians