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paella rice - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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paella rice

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  • paella rice

    ok, this is also just a test post to check out the new forum (maybe i'll get first post!).

    last night i made paella and used, for the first time, rice from valencia. what a difference. i still don't have the technique down but i'm getting real close and will post a recipe with some pictures in the near future. in the past my rice has been too wet and gummy. i think i'll have this problem beat the next time.

    in summary, however, try this:

    use a regular paella recipe for ingrediants, food prep etc. (i'll post mine soon). however, modify it as follows:

    use real spanish rice.

    2.1 to 1 ratio of liquid to rice.

    after the step where you add the rice (usually to your fried onion and chorizo and olive oil) you stir the rice to coat it with the olive oil then add broth that you have already brought to a rolling boil.

    stir once and then DO NOT THEREAFTER STIR THE RICE. i repeat. DO NOT STIR THE RICE. move the pan around on the burner to vary the flame location. if the pan is big enough, have it over two burners.

    cook the rice uncovered on the cooktop in the widest possible pan until the rice absorbs ALL the liquid. you want a thin layer of rice.

    then press the fish and whatever into the top (but not all the way in) and 10 minutes in the oven uncovered to fry the rice in the olive oil (which your recipe will have undoubtedly have had you enter when you were frying onions and chorizo).

    my paella from last night was almost perfect but i put it in the oven a little before all the liquid had been absorbed by the rice on the cooktop. next time, ALL the liquid ...
    my site for our pompeii and tandoor ovens
    www.killdawabbit.com
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