Second, the rice grains, when cooked, should remain separate. Unlike in a risotto, with its creamy, starchy sauce, paella rice should beFinally, paella should also never be made in a deep dish or pot; it's not a big pot of rice like, but instead it's rice that's cooked in a thin, broad layer.
At Mercado Little Spain they used pieces of chicken and rabbit that had been chopped into smaller parts, but since that's hard to do at home without a cleaver, my recipes here leave the meat whole. The only vegetables you might want to consider holding off cooking until the end of this step, skipping the aggressive browning part, are delicate ones that might turn to mush with such long cooking. Artichoke hearts, for instance, or beans that have already been par-cooked, might be better off being held back a little.Now it's time to add your liquid.
One thing to keep in mind is the stock itself. While it may seem like a more flavorful stock will lead to a more flavorful paella, you do need to exercise caution here. The more rich the stock is, the more packed with proteins it will be, and the more it will contribute to browning as the rice dries out. A very rich stock can raise the chances that your paella burns on the bottom before it's done.
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