Spanish chefs: Paella is best made with water, not broth, and a good sofrito

Forget the separate pot of broth; the secret to an authentic paella lies in building flavor directly within the pan, according to Spanish chefs.

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the paella does not carry broth, it is 3 liters of water per kilo of rice

Vicente Rioja, a fourth-generation rice cook, insists on a strict ratio: three liters of water per kilogram of rice. He argues that the dish's depth comes from the sofrito, meats, vegetables, and the rice itself absorbing these elements. Adding a pre-made broth, he explains, disrupts this delicate balance.

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If the ingredient is good, it does not need disguises

Rioja outlines a precise cooking sequence: first, brown the chicken and rabbit to release their juices. Then, add vegetables to absorb these flavors, followed by tomatoes for acidity. Only after this foundation is established does the water transform into broth within the paella itself.

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the biggest mistake of paella is not making a good base sofrito

Arturo Roig, recognized as "Arrocero del Futuro 2025," echoes this sentiment, highlighting the sofrito as the critical starting point. He agrees that authentic Valencian paella is made with water, not broth, emphasizing that the initial sauté of ingredients is paramount to the final taste.

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Valencian paella is made with water and not with broth