What is the primary cooking technique used in preparing a paella?

The primary cooking technique used in preparing a paella is best characterized by sautéing followed by simmering, which aligns with the methodology commonly applied in the dish's preparation.

In the authentic preparation of paella, ingredients such as meats, seafood, vegetables, and spices are sautéed initially to develop flavor through the Maillard reaction, leading to a rich base. Following this, the rice is added along with broth and is typically simmered rather than steamed. This allows the rice to absorb the flavors of the other ingredients while achieving the desired texture.

Sautéing is crucial because it builds the depth of flavor, while the simmering process cooks the rice evenly and ensures it absorbs all the aromatic components, distinguishing it from other cooking methods that may not employ the same flavor development techniques. The other options involve cooking methods that do not accurately reflect the traditional approach to making paella, further highlighting why sautéing followed by simmering is the most fitting description of the primary technique used in preparing this renowned dish.