Is the texture of paella supposed to be like risotto?
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Anonymous
| Or is it supposed to be more like regular rice? I never ate it in Spain and haven't had it in restaurants here. Anyone know? |
Anonymous
| More like regular rice. |
Anonymous
| More like jambalaya, I think. |
Anonymous
| It’s drier than risotto. If it’s coming out mushy it means there was too much water added, or you stirred it more than you should. |
Anonymous
+1. |
Anonymous
But with a crust on the bottom, essential. |
Anonymous
| It should not be creamy like risotto. |
Anonymous
All Spanish style rice leaves a crust on the bottom— pegao (scorched rice) |
Anonymous
The trick is to get the crust without burning the bottom layer while the rest is perfectly cooked. It is not easy to do. You need exactly the right amount of broth to achieve that. Do not stir it at all. |
Anonymous
| I have tried a lot of risotto recipes and have a risotto pan, and never get it right. The only thing that gets close is if I make everything separately, clear the pan for the rice, and then put it back together at the end. I’m not sure what I’m doing wrong. |
Anonymous
Use risotto rice (carnaroli, arborio or vialone nano) for risotto. Use paella rice (bomba or Valencia rice is most common, I think) for paella. |