How to cook a paella 4

Author: Daniel Montesinos Status: published Published: Nov 26,2005 license cc-by-nc-sa tags: recipe, rice, eat, cook, Paella, 0   Share on Facebook Share on Twitter

Now one of the most critical points: add the rice. Valencian rice (very similar to some Italian and Japanese varieties) will absorb approximately twice its volume in water (and with it the flavour from the soup made in the previous step) and is quite glutinous . A traditional tip is to draw a line of rice across the paella with approximately one finger of rice over the water level. After scattering the rice is a good moment to taste the soup and add salt and saffron. Some yellow colorant is usually used too.

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