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Paella

paella: wetness/dryness

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paella: wetness/dryness

jayes | Oct 17, 2007 08:42 AM

We've made paella a couple of times in the past two months and the flavour turns out excellent.

For me, though, there's a little problem with the "wetness" of the paella: that is, there seems to be a lot of "sauce" in the finished product and the individual grains of rice are not really "dry." The texture is goopy.

What's your ideal paella and how do I get all the liquid to disappear to have a drier product?

Thanks in advance.

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