Hey, I see you used traditional ingredients (yay, no chorizo). I’m sure it was good flavour-wise.
Here are some tips to improve the texture:
Valencian tradition says you should not stir the pan after you added the liquid. The idea is to not release excess starch (the opposite of a risotto technique).
Try to use arborio rice, or at least a more round rice grain next time, so it has a bit more starch that will make it silkier.
The boiling time is about 12-15minutes. After that time, take the pan out of the heat, cover it with a clean cloth without toucking the rice, and wait for another 10mins. This waiting time helps the humidity on the rice to distribute throughout each rice grain (if it doesn’t get to rest, you could have a cooked grain exterior with a dried interior).
I also recommend to look for Carmencita paella flavouring. I don’t know if you used it but it’s a game changer and its widely use in Spain.
2 comments
Hey, I see you used traditional ingredients (yay, no chorizo). I’m sure it was good flavour-wise.
Here are some tips to improve the texture:
Valencian tradition says you should not stir the pan after you added the liquid. The idea is to not release excess starch (the opposite of a risotto technique).
Try to use arborio rice, or at least a more round rice grain next time, so it has a bit more starch that will make it silkier.
The boiling time is about 12-15minutes. After that time, take the pan out of the heat, cover it with a clean cloth without toucking the rice, and wait for another 10mins. This waiting time helps the humidity on the rice to distribute throughout each rice grain (if it doesn’t get to rest, you could have a cooked grain exterior with a dried interior).
I also recommend to look for Carmencita paella flavouring. I don’t know if you used it but it’s a game changer and its widely use in Spain.
r/ArrozConCosas