Paella Problems - Again!

Baby_Sham | 21:00 Tue 10th Sep 2013 | Food & Drink

34 Answers

Ok, so I make 'Paella' quite often, but I'm clearly doing something wrong.
Whenever I've had it out, in a restaurant, it's not been soggy but almost dry, unlike mine :-/

I'm cooking the chicken and chorizo, then adding peppers and onions, and then peas.
Once that's cooked I add paella rice, stir it, and then add a large amount (just to cover the rice) of stock.

I let this simmer away, but it gets to the point where it's sticking and the water runs dry, so I add more... which results in a nice, but very 'wet' paella.

What can I do to improve this?

Freezing Runner Beans

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boxtops

Best Answer

OK, this is a fish recipe, but the principle is still the same re rice and water.... http://www.bbc.co.uk/food/recipes/southern_paella_74277

21:21 Tue 10th Sep 2013

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doctordb

diddlydoo, re-read chris' post. then apologise. :)

Baby_Sham

Question Author

Well, just for the record, I'm going to follow Chris' advice :-)

hc4361

It has to be bomba rice - it absorbs so much more liquid and all the lovely flavours.

hc4361

That won't be paella then - it will be something and rice.

Baby_Sham

Question Author

It is bomba rice I use.
I'm willing to give it a try! :)

hc4361

Report back, please.

Baby_Sham

Question Author

Ha! I'll give it a try tomorrow.
If it's a disaster, I'll let you know, and Chris will be getting a bollocking! lol

hc4361

diddlydo

I can't even see an answer by "chris" - where is it?

theshedman

Sounds like it is mostly the pan you are using. Lidls often have paella pans for sale. Whenever I have had paella in Spain there is always a crispy bottom to it as they don't stir it after they have added the stock so some of it will stick.

Baby_Sham

Question Author

I've purchased a Paella pan. Hopefully that'll do the trick!

:-)

naomi24

When the Spanish make it, it ends up with a crust at the bottom of the pan – that’s how they say it should be – and people love that bit. Don’t add extra liquid – just keep cooking it.

Baby_Sham

Question Author

That's the bit I'm always bothered about, and have just assumed it's burning.
I'm going to cook it again tonight, much to my OH's delight (he would have it every night if he could!) so we'll see how I get on.

Pan won't be here until tomorrow, but I'll just use a regular pan and see if it helps.

Muchos thanks.

diddlydo

Use a frying pan rather than an ordinary saucepan - you need a wide base for it to cook properly.

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