A few reminders that I will update periodically as I improve my paella-making skills.
- 300 gr of rice & 180-190 ml of broth is about the right proportion of starch to liquid, resulting in relatively dry but still moist rice
- season all along the way; for above portions about 3 big pinches of maldon sea salt was just the right seasoning
- if using chorizo, best not to use the overpowering type loaded with paprika
- if using green beans (sliced on the diagonal), best to add 5-6 minutes before end
- for the squid ink paella, two big pinches of salt works; also, follow directions precisely because by putting the paella in the stove about 4-5 minutes earlier than instructed, it did not develop a crust.
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