I love paella e I eat the every equipe that is feasible but ns was a bit scared of trying to make one at home. The sounded and looked favor something really technical e I foi ~ always fear of burn the rice in order to achieve what the Spanish"s call the "socarrat" i beg your pardon is the crispy rice at a bottom of the pan.

Você está assistindo: Como tirar arroz queimado da panela


When i bought the book Tapas Revolution from the really well known Chef Omar Allibhoy and I check out his recipe ao the paella valenciana, that"s when I chose to make this one. Meaning, my very o primeiro dia one.
I have der paella frigideira that my sister offered me around 2 or 3 years ago and that I had never used so, frigideira sorted, using the ingredients I had at home e following chief Omar instructions para the food preparation method, I can say now and de acordo com to the final result and all the optimistic comments the this paella obtained that it was a great success and the paella "panic" is now demystified e more paellas will certainly come.
Use boa quality Spanish ingredientsGet yourself a good paella panNever stir ns rice. Ever! friend will mau e the arroz release starch e it will come to be too stodgy. In ~ the end of the cooking time the arroz should it is in light, soft e not sticky.Let it rest for 5 minutes at the fim of a cooking time. The arroz should not be soupy so give it a oportunidade to absorb any type of trapped steam.Follow a recipeIf you have actually some rice left in ns paella pan, remove it to a plate otherwise it will remover on der metallic taste.
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Wrap the saffron in foil and toast it for 30 secs on each página in naquela paella pan over naquela medium heat. Remove a partir de the pan e set aside.
Increase ns heat to ns maximum e season around a edges of the pan with the tabela salt. Wait till the frigideira is yes, really hot and then drizzle with ns olive oil. It should começo smoking immediately.
Add ns chorizo slices, asparagus e peas e stir together para 1 minute prior to adding a garlic. Chefe de cozinha for 1 minute e then add a tomatoes, pimentón e toasted saffron.
Cook para 4 minutes, stirring tudo de the time, till you deserve to see that a tomatoes have falecer most of ns juice e changed colour.
Add the chicken stock and leave come simmer para about 5 to 10 minutes, allowing a bits the caramelised chicken e vegetable on the bottom that the frigideira to dissolve so girlfriend get a rich stock.
Check a seasoning e if the tastes rather salty in ~ this stage, it"s ok, as the arroz will absorb naquela lot that saltiness.
Add the rice, spreading it same over a paella pan and stir just once. Cozinhar a on a highest heat for about 10-12 minutes before reducing the heat appropriate down e cooking for der further 5-7 minutes.
Once you have added ns rice e given it a good stir you shouldn’t touch the frigideira with a spoon again. When ns water is at a lower level 보다 the rice itself, lay a roasted peppers on acima de of a rice, add ns mussels e the rosemary spring.

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If ns layer of arroz on ns top starts come look der bit crispy, cover a paella frigideira with a layer of newspaper ao the critical 5 minutes of cooking. This will assist to steam a grains on acima de while a bottom it s okay crispy (the "socarrat").
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