Redefine Rice with Clams and Chicken Paella

I dont know if its my Asian lineage that makes me genetically predisposed to having an affinity for rice, but I love rice dishes. Whether it is risotto, wappa meshi, Hainanese chicken rice, or rice pudding, I cant get enough of the humble grain. Paella is another one of my favorites, not just because of its simple one-pot preparation, but because of the depth of flavor you just dont see in most rice dishes. Its also great because you can make it using a nearly infinite combination of meats, seafood and vegetables. While you can get creative with what you put into paella, the key is to take advantage of the Maillard reaction and brown everything. Just to recap, the Maillard reaction is a browning reaction where heat causes amino acids and sugars to react to create new flavor compounds. Put simply, its the basis for making food taste better. I usually start by browning my meats. Then I use the fat released by the meat to brown the sofrito (the aromatic veggies). But thats not where the browning ends. If youre a fan of paella, you know that having a layer of nearly burnt rice called soccarat , at the bottom is how great paellas are judged. To get a good layer of soccarat, its crucial to avoid the temptation to stir the rice as its cooking. Left undisturbed, the bottom layer of rice will reach a dark brown, giving the dish its signature flavor, setting it apart from almost any other rice dish.

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Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.