Cookbook talk:Paella Cooking Techniques

Hello, I have just read your article, and I wanted to make a small contribution to it, with two easy tricks to calculate the correct amounts of first broth and then rice for any paella, because these are the most common failures when you cook one.

When you look at the handles of a paellera, you will notice that they are riveted to the sides of it. The correct amount of broth for any paellera just covers the rivets away; spanish paelleras are designed that way.

Then I have noticed that, in the photo that comes with the article, the rice forms a cross that slightly surfaces over the broth. Some people will say that in Spain we arrange it so for religious reasons, but it is, in fact, an easy way of calculating the amount of rice needed. Just pour the rice into the broth in that way, and you will have the exact quantity of rice for your paella. Then distribute it evenly.

Finally, it might be difficult sometimes to have a white towel, or any towel, to cover your paella, and if you use saffron, which is strongly recommended not for its color only, but rather for its flavoring, it will dye the towel and it is almost impossible to wash the dye off. So, you can use something more expedient as newspaper sheets or any other paper to cover your paella. Simply put some toothpicks upright on the rice so that the paper does not touch it, and then remove them afterwards.

I hope these little tips are useful. Best regards :)


 * Thanks for the tips. Moby-Dick4000 (discuss • contribs) 22:54, 28 February 2012 (UTC)