Test Kitchen Tips:
The best type of rice to use for paella is calasparra. If the tomatoes are lacking avour, add a few teaspoons of tomato paste, to taste. A perfect paella should have a delicious golden crust on the bottom and the rice should have absorbed all the moisture. To make a cheat’s version of Spanish alioli, combine ¾ cup (225g) whole egg mayonnaise with 3 crushed cloves garlic in a small bowl. Add a little salt to taste.