Why does my paella turn out like a risotto?

[fatboy b]

I love both, but whenever I do a paella, I can't seem to get the rice to "dry out" before it goes stodgy, so I rehydrate it and it becomes a risotto.

[anonymous-user]

What rice are you using?

[bigandclever]

I would be looking at the type of rice (proper (read expensive) stuff is Bomba); the amount of liquid; the depth of rice in the pan (I aim for about a centimetre); and, of course, it's not a paella if it isn't cooked in a proper paella pan. I think the cheaty-chef thing to do is call it an arroz, not a paella

[21TonyK]

The pan is quite important. Doesn't need to be a real paella pan obviously but it needs to be wide to allow maximum evaporation. Thin tinny paella pans don't help, a heavy base frying pan is ideal.

Paella isn't a quick dish and it takes time to cook properly, you need a low heat to just keep things simmering very gently. I cover mine for the first half of the cooking time and only stir it towards the end.

[fatboy b]

Yep - right rice, and a paella pan. Maybe I'm making too much in the pan.

[Shaw Tarse]

fatboy b said:

Yep - right rice, and a paella pan. Maybe I'm making too much in the pan.

You fat b!

[21TonyK]

Are you stirring it? Do you fry the rice first before adding stock?

[Pferdestarke]

Reduce the stirring action and let it stick slightly.