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.