Don’t stir the rice though cooking! Regular paella cooks a crusty, flavorful rice layer at The underside on the pan called the socarrat. The socarrat is really a important ingredient of reliable paella. Also, stirring the rice will make it mushy. It makes use of the appropriate style of ric

Soo superior. Applied scallops in place of squid since I had them. 2nd-time I ve designed this and the two situations brilliant. Have a picture to show you but dont understand how to incorporate The shape lets you cook the rice in a skinny layer that encourages evaporation, making sure an ideal t