Hello Helen,
Making a homemade stock for paella is one of the best ways to build rich flavor, especially if you are aiming for a lighter style in a multicooker. Depending on whether you are preparing a seafood or a poultry and vegetable paella, the method is straightforward and easy to manage.
For a light poultry and vegetable base, take chicken bones or wings along with traditional aromatics such as one leek, one carrot, half an onion, two crushed garlic cloves, and a sprig of flat-leaf parsley. In a pot, lightly cook the vegetables and chicken in a small dash of olive oil for four to five minutes without letting them burn. Pour in two liters of cold water, bring to a gentle simmer, and skim any foam from the surface. Add one bay leaf, a teaspoon of sweet Spanish paprika, and a small ripe tomato. Simmer gently on low heat for about 45 minutes, then strain through a fine sieve.
For a light seafood fumet, use mild white fish bones or heads such as cod or sea bass, along with shrimp shells. Gently sauté a small diced onion, one clove of garlic, and one grated tomato in olive oil. Add the fish bones and shells for two minutes, cover with two liters of cold water, and bring to a simmer. Keep the heat low and let it simmer for only 20 to 25 minutes. Simmering fish bones longer than that can make the broth bitter and heavy. Strain thoroughly.
A few helpful tips for multicooker paella:
Always add the stock hot to your rice in the multicooker so the cooking cycle starts immediately. Steep a generous pinch of saffron threads in a ladle of the warm broth for ten minutes before stirring it in to give the dish its classic golden color and aroma. Make sure to taste and season your stock with salt beforehand, as the rice absorbs all of its flavor directly from the liquid.
I hope this guide helps you create a fragrant and delicious paella. Please let me know if you have any questions about specific ingredients or ratios.
