How to cook a paella 5
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Author: Daniel Montesinos Status: published Published: Jun 26,2006 license cc-by-nc-sa tags: recipe, rice, eat, cook, Paella,
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Share on TwitterCooking time is the most critical step. Rice usually needs 20 minutes to cook, but water will evaporate in 15 minutes. Actually, it has to evaporate in 15 minutes! If to that time you still have remaining water, give more strenght to the fire. In that point, retire the paella from fire and cover it with a rag or paper (a recent fashion is to cover it with newspapers but I do not recommend you this because ink may contain toxics). During 5-10 minutes rice will end its cooking only with the steam, this gives the rice a soft touch wich is one of the best values of the traditional paella. TIP: Before covering the rice or even in the middle of the rice coction process add a couple of rosemary stems (Rosmarinus officinalis). This will give to the paella that special Mediterranean touch you'll never get otherwise.
