How to Make a Basic Paella Instruction Set

Materials to be prepped (for 4 people). This material is meant to be at

hand and prepared beforehand, in order to follow the steps.
2 cups of Bomba rice.
About 3 cups of stock.
Sofrito. This is like the French mirepoix, but instead should be very
pulpy. The pulpier the better.
o 1 diced onion (cut into small cubes).
o 3-4 hand crushed or food processed Roma tomatoes.
o 2 crushed garlic cloves.
1 whole chicken completely cut, and lightly seasoned.
2 packets of Goya Saffron Seasoning.
1 handful of frozen or fresh sweet peas (not canned, get over it).
1 tablespoon of good quality smoked paprika.
About 4 tablespoons of olive oil.
A flat surface cooking tool (hamburger flipper).
Very important: relax and let the fire do its job.

Steps to make it happen:

1. On the largest burner, set paella pan on low medium heat.
2. Add chicken parts and completely cook.
3. Set aside chicken parts on separate bowl.
4. Keep the pan at low medium heat.
5. Add 2 tablespoons of olive oil.
6. Add the sofrito.
7. Spread evenly around the pan.
8. In this step you must let it sweat a little. Not burn.
9. Reduce it for about 3 minutes. It should not dry up.
10. Raise the heat to just above medium.
11. Add the broth.
12. Add the 2 packets of Goya Saffron Seasoning.
13. Spread all the ingredients evenly gently.
14. Add the rice evenly. Then spread evenly, by lightly flattening with your
tool.
15. Make sure all the rice is completely covered on broth. You should barely
be able to see the rice through the broth.
16. It is crucial not to move the rice after setting it, because otherwise you will
release too much starch and the end product will be mushy. Therefore, the
trick is to learn to watch what happens in the pan.
17. Watch the simmer. If too vigorous, lower it, if not enough bubbles raise to
a simmer. It should not be boiling.
18. After about 5 minutes add the chicken parts evenly.
19. Spread the sweet peas evenly.
20. Add salt to taste.
21. It is crucial not to move the rice after setting it, because otherwise you will
release too much starch and the end product will be mushy. Therefore, the
trick is to learn to watch what happens in the pan.
22. Let simmer for about 5 minutes.
23. Bring the heat to low.
24. LEAVE IT ALONE for about 25-30 minutes. Or more.
o Sub step 1: It is crucial for you to watch it as the rice sucks the broth
and it cooks.
o Sub step 2: As you practice more you will get a feel of what should
be happening.
o Sub step 3: Patience is key, sip some wine.
25. After you are happy with what you see. Turn off the heat and cover the
pan with foil.
26. Leave covered for about 15 minutes.
27. Serve. Buen Provecho
 Instruction Working Title: Making a Paella

Topic
This instructional design will help the learner on how to properly prepare,
assemble, and create an exquisite Paella dish.

Theory
The learner will be using the constructivist approach. It is almost certain that the
first full attempt at making a paella will not be up to mastery. Therefore, an
approach that leaves room for learning from experiences is a must. There are
many factors and events to keep in mind while making a paella. Therefore, a first
attempt can be useful for self reflection upon a second and third attempt.
Constructivism allows for the chef to literally construct (assemble) and master the
fundamental ingredients: rice, broth, heat, and time.

Problem
Too many North Texans are eating too much BBQ, which is understandably one
of the best in the world. We realize that populations tend to eat local ingredients
and may not be accustomed to eating completely different ingredients outside
their comfort zones. However, our society wants 21st century learners, thus we
should also have 21st century palates. World renowned ingredients can now be
found with ease in North Texas. A paella is a good palate cleanser for those
seeking to move outside traditional BBQ and have a culinary experience that
combines Moor, Jewish, African, and Persian roots all in one dish.

Audience
The directed audience should be those that are willing to explore different styles
of cooking rice and seafood. Also, this experience is great for families who like to
cook and appreciate the value of working together.

Purpose
The purpose is to provide the learner with skills to make rice dishes using
traditional tools (paella pan) and methods. These skills hopefully will motivate a
new trend in North Texas, in making paellas.

Format
In this design, the learner will understand the basic steps in assembling the basic
ingredients into the paella. The steps will be text only. The advantage of text-only
is that it will also explain the underlying physical changes on the properties of the
ingredients. First a list of ingredients will be shared. Then, the steps will be
explained in chronological order.

General learning expectations

The leaner will be able to cook and assemble a paella that is decent for a North
Texan palate. Also, the key to perfecting a paella through experience, is to cook
the rice appropriately.
Learning goals and objectives

At the end of this course students will be able to successfully:

G.1. Cook and assemble a basic paella.

O.1. Students will understand which is the ideal rice for paella.
O.2. Students will learn the appropriate ratio of rice to water needed
to simmer the paella.
O.3. Students will select the ideal platter to cook the paella on.
O.4. Students will determine the correct heat and time to finish
cooking the paella.
O.5. Students will learn to add supplemental ingredients, as to take
it to the next level.
Learning Activities

1. The learner will follow the steps that are described in detail on the instruction set.
It is imperative that all instructions are followed for the first attempt at making a
paella. The learner must not get discouraged at an outcome that was not
favorable. This is a dish which was perfected through centuries of trial and error.
As more experience is gained and feedback is logged, the results will get better.
2. As the learner is assembling and following instructions, it is important to monitor
heat control. The more even the distribution of heat, the better consistency
throughout the pan. The heat level should never rise above medium level on
typical stovetops. When all ingredients are assembled, it is important to LET IT
BE, and simmer. Relax, drink some wine and let the rice handle the work.
3. As the learner gains experience, it is important to develop keen sense of sounds,
visuals, and a feel for what should be happening.
4. By far the most difficult task for the learner will be to consolidate rice, broth, and
cooking temperature. This is the essence of the paella. He/she who masters this,
masters the art of the paella. Therefore, the learning process of perfecting this
dish is through consistency, THEN taste.
5. Assessment rubric will be based off technique, correct essential ingredients, heat
control, rice to broth ratio, and selection of wine on hand for bonus.
Completion outcomes

The main expected outcomes for this lesson are as follows:

1. Correct heat control of the process.
2. Correct rice to broth ratio.
3. A good consolidation of timing, heat, and letting the rice be.
4. Correct final product of good rice consistency. Rice should be loose yet a bit
moist, to a level ALMOST wet.

Technology required

1. Special 24 paella pan. Most specialty stores in North Texas offer them now.
2. (Optional) 3 ring paella gas burner. This will make the paella masters life much
easier. If budget permits, get this burner.

Timeline

The cooking time should take around 45min. to 1hr and 15min. Again, time is an
important ingredient. So relax during the simmer and enjoy a nice Rioja.
Assessment
Rubric for Paella

Student:
Total
Proper selection of rice
/10

Good technique of cooking well the ingredients

/10

Correct rice to broth ratio (1:3 or 1:3.5)

/10

Good heat control during meat ingredients /15

Good heat control during assembly

/15

Good heat control during simmer

/20

Allows enough time to let the rice be (approx. 20-30min.). Therefore, no

interruptions on the rice /10

Good rice consistency on the end product /10

/100
Total points

General feedback:
Evaluation

Formative
o Self-Assessment
Overall, how does feel to make a paella?
What was easy?
What was most difficult?
What would you change next time?
What is your feedback on rice consistency?
What is your feedback on managing rice, broth, heat, and time?