Ep 21. It's a Pan, It's a Dish, It's Paella

In season 13, episode 21 of Good Eats, titled "It's a Pan, It's a Dish, It's Paella," host Alton Brown takes viewers on a culinary journey to Spain to explore the country's national dish: paella.

As Brown explains, paella is more than just a dish; it's a cooking vessel. Traditionally, paella is made in a shallow, wide pan with two handles, allowing for even cooking and easy stirring. Brown demonstrates how to season and care for the paella pan, as well as how to select the right ingredients for a flavorful paella.

Brown starts by making homemade stock, a crucial ingredient in any great paella. He also prepares a mix of meats, including chicken and chorizo, as well as a variety of vegetables, such as red bell peppers, onions, and garlic. Brown notes that while traditional paella features seafood, his recipe focuses on meats and vegetables for a heartier dish.

Once the stock and ingredients are prepared, Brown begins cooking the paella, starting with heating the olive oil in the pan. He adds the meats and vegetables and sautés them until they are cooked through, then adds a generous amount of smoked paprika for added depth of flavor.

Next, Brown adds the rice and coats it in the paprika-infused oil. He pours in the homemade stock and lets it cook until the rice is tender and has absorbed the liquid. Brown stresses the importance of not stirring the paella too much, as the crispy crust on the bottom (known as the socarrat) is a prized aspect of the dish.

Finally, Brown adds a finishing touch of frozen peas and roasted red pepper strips, then covers the pan with foil to let it rest and allow the flavors to meld. The end result is a flavorful, aromatic paella that showcases the best of Spanish cuisine.

Throughout the episode, Brown also provides historical and cultural context for paella, including its origins as a humble peasant dish and its rise to international recognition as a signature Spanish dish. Viewers will come away with a deeper appreciation for the complex flavors and technique that go into this iconic dish.