this easy version of the famous rice dish is ready in just 45 minutes. Once adding the rice, you mustn't stir it - this is to make sure the rice doesn't release lots of its starch, and so that you get the 'socarrat' (that thin, crispy layer of rice 
). Our chef Fernando added the traditional touch of a newspaper, sprinkled with water over the top, with the heat off, to finish the dish. This ensures the rice cooks properly and softens up on top. When served up, Valencian people will often eat this dish straight from the pan!The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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