"There are certain things that to make them well is not enough to have learned"
Technique for cooking rice type Valencia
After many paella which ended up cooking the rice constantly testing and with much insecurity, in one of the courses of the still, learned of the Master Berlangaa technique easily and reliably that the paella rice is over right in your point, or whole or past, but above all, loose. It is applicable to all types of paella and all cooking techniques, perhaps not out perfect the first but you must practice it to strengthen you with it, and you see their effectiveness and ease at the time of your application. In this way, surely will find you great paella and you triunfaréis on the table. That Yes, will achieve the completion of the rice to the Valencia typei.e., not with socarrat (Alicante). To do so in this second way, apart that the bottom of the paella should be more fatty, would have to maintain heat in the fire alive and high for longer, but it is not a matter of this technique, but you can try it as you go to releasing you.
The cooking of rice "Technique Berlanga"
1st step. High heat 5 minutes
Pour the hot broth (just the bomba rice twice) and it snaps together with the other ingredients. We tried salt, and add a bit more if necessary, taking into account that rice broth must be tasty, since it loses some salt in the absorption of liquid that makes the grain. Leave it a 1000W heat for approx. 5/7 minutes, taking care that fire to spread by all the paella evenly. If necessary, moves the paella to distribute well fire homogeneously
Step 2: fire under 10 minutes
After the first 5/7 min. approx. will reduce the fire below, and will keep you about 10/12 min. Once the broth has boiled almost in full, evaporating the liquid and appearing to view rice, will be testing the firing of the grain. If we look at that grain is still very hard in the Center and the perimeter of the paella, we will add more broth, watering alike so he doesn't lack liquid and finish cooking (medium or a cup more, depending on the cooking)
Step 3: last irrigation and 2 minutes over high heat
When almost all of the broth has been consumed, to try the rice until the grain out is done but inside still remain whole (interior only). At that moment is sprinkled with half cup of broth that we still distributing it equally, this makes sure there is liquid in the paella.
Step 4: covered it with foil aluminium, and the last 5 minutes of rest
We cover the paella with aluminum foil, and fire gets back to medium-high a few minutes so that the evaporation of the last irrigation effect (with the stuffy paella). We get inside the paella convection and just cooking at the top and at the bottom. The couple of minutes shuts off the fire (if you wish to get a rice stuck to the socarrat type, should be the high heat a minute more) and leaving aluminum foil, which rice to rest for at least 5/7 minutes and finish cooking. Finally, to test the grain, leaving it to stand for something more if necessary, and rice ready to serve.
The entire process lasts around 22 minutes: 17/19 for cooking with fire (5/7 minutes over high heat, 10/12 minutes bass and 2 strong) and 5/7 rest, but it is not dogma, depends on many factors: type of rice (in this case pump), water, fire, altitude, etc., by what must be tested to measure grain that cooked to ensure times. It is very important to try and practice often to get the ease of technique, i.e., gain confidence and lose your temper. Do not despair, it very much deserves punishment and insurance that does not fail.
Thanks a lot!!
Excellent teaching, you never slept without learning something new
Thank you Koki, glad you liked! Thank you very much for being here with me!
Thanks a lot. He was looking for the bomba rice cooking technique long. It is phenomenal.
I'm glad much Javier. Now enjoy your arrocito on Sunday. A hug and thank you very much for being here with me :)
Happy for having discovered thanks to command today..!
It will be a pleasure to follow you.
Ayyy Maria José which makes me excited to tell me these things! True that thank you very much for being here with me and I hope not to disappoint you. A hug
Ayyy Maria José thank you very much for your words. I hope not to disappoint you and that you like all publications. A hug and thanks for being here with me
That's funny that in the recipe of how to make a paella forget to indicate at what point Miss rice. Before the stock, after the broth, it lightly before?
The truth that should of be silly because by what read in the reviews all the world it has understood.
Hi Marcos, not is that you are silly or much less. The post is about the cooking of rice, not on the full development of the rice. Why not mentioned is elaborated the sauce the ingredients. Not is a recipe for rice, but a technical to cook it. It first that have that do is the sauce and add the rice, and at that point is where begins the technical that describes the post.
To make a rice from scratch you many recipes on the blog and according to your tastes, if you prefer it with meat or fish, vegetables... you can choose one and then apply this technique for cooking rice if you want. I hope I have explained and not having bundled more lol. Thanks by write and already I will tell what such you comes out, and of course any thing me questions without problem that you try to help.
I have a question.
All say that you need double broth to rice.
I've been doing rice since age 14 and I have 49.
My experience of cooking is as follows:
With round rice, I usually Cook the rice for 17 min, 14-strong fire and 3 over low heat. Then he rests 5 min. I use 3.8 l / kg of rice.
With the pump, I need 4.5 litres to make it equal.
I could explain the reason for such a difference of liquid.
To me, I get perfect, so I don't understand your relationship.
Hi paco, thank you very much for writing. Well each maestrillo has its booklet. To my leave me so perfect, but certain that with your recipe also come out amazing. Thank you for sharing your tricks and thanks for being here with me. A greeting :)
One speaks of weight and liter (you), volumes Loleta
Thanks for the clarification :)
Paco, after 35 years of making rice it would be desirable that you'd the difference between weight and volume.
In addition, a hard water that a soft, the proportions of rice/water when I'm in the North or in the South of Spain is not the same not have nothing to do. You don't say anything when I go out of the country.
Hello, do not think it is for which you have replied of the relation weight and volume 1 kg of water is 1 liter so per half kg of rice would have to take one liter of water and still fit, even I'm just wrong. I think the problem is that here refers to make paella in a different way to how do it your, mira in the 4'5 litres you comment is included water that evaporates to make the broth here without it because they miss directly prepared broth. I'm just wrong because I prepare a paella every few months and I'm not so expert.
Effectively Alber is a different way to make rice. Thank you for your contribution. A hug and happy day
Very easy Paco. You put 14 minutes on a high heat where you cause a great evaporation and you need more water.
To my rice I went out pretty well, but have either three or four times that I argue with my husband whenever we make paella because lately has caught the reins of fire and always bakes it I simmer so the rice comes out very doughy, there is no way to reason, we always end up discutiendonos in front of family and friends ,. Thank you very much, now I'll try to which the read it so that they get the paella as they had always come out.
Hello assumption, hahaha good tends to go with the rice, but don't worry that as you go making more will find out how better. At home I already don't do rice because my husband has become an expert total rice. At base do the regular first began to read and it has become the best rice I know with difference, so patience. Give some book that I learn other tactics. You'll see that it improves security and if you like to stop having to cook Sunday :) A hug and thank you for escirbir
Divorce, don't have nothing to talk to him, who wants to complain by making you eat is not legit jiji.
Conas part, nor the risotto, which is "doughy" (and very quotes) is cooked over low heat.
The result is what you say: Pasty rice. The key is the container and fire according to the dimension of the paella. You can put the best proportions of water and rice to put wild clam and carabineros, which does not serve anything if firings are slow to fire.
That do not confuse the bite or the saffron, which gives it more flavor, with slow cooking. That is for other dishes.
PS: If your husband gets a rice loose simmering, please, that post it :)
Really one of the best explanations about paella cooking, thank you very much for detailing intensity fire, time and quantity stock in all the steps. I that I have almost experience in the kitchen the truth is that I appreciate the steps as well explained and in a simple way. Thank you!
Thank you Zara for taking the time to write me. Heartfelt thanks. A hug
Hi I used acer spectacular paella but not is lately the three or four latest get me fatal arriz hard and with little flavour and ta not is qe acer I bought rice pump and I changed the paella to a more small but not ay way think qe I get nervous and no success with the ciccion thank you for your attention
Thank you for writing me! Good rice is more difficult to make in kitchen things. Pick up you point to rice is complicated and you need patience. If you have hard rice it is because you do not use enough stock. The amount of broth depends on the hardness of the water and the firepower, of if you do it with vitro ceramic or with fire... so the
Better is that once you've added double broth of rice try the point and go see if you need more broth. You must add it little by little and not flip and of course hot. You will see how little by little improvements. If you've lost practice everything will return to base to try it. A hug and grace again for writing
Hello. I have a food business to carry and we make paella for 10 years. But I have found that which we do early to the Exhibitor, at the end of the day rice is not loose. How I can fix it?
Conchi sorry but I can not help you. I am not professional in the kitchen, nor is how the kitchens, and how of the store or anything so I am sorry but I can not help you there. A greeting and thank you for writing me
You're skipping the rice, ?.. I sing it in the hot oil after frying the meat, I do it like this and it stays rich but maybe it's not necessary
Hla Frederic, I'm sorry, but I don't understand your question. Thank you for writing
Hello, I do not have the ring with gas cylinder to make in rice in paella. In the vitro I always cook the center more than the sides, although at first I put it at 7.5 out of 9, what can I do?, there is a trick or some device that replaces the gas ring?, thank you
Hello Paloma, nothing replaces gas sorry. but you can make decent paellas in vitro by turning the paella constantly so that the heat is moderately uniform on all sides. Also use a small paella and not big Only that will make the paella go well. With I ended up buying the ring and a small gas cylinder. A hug and good luck