Open Fire Paella - do I need to fry rice?
I often cook a paella outside. I use chicken and prawns. Usually, I fry chicken for 30 mins to brown and cook first - then I remove it. Fry the prawns and remove them, then fry the sofrito. Once that is done I add the rice to fry it a little. Then everything goes back in plus the water.
My question is does frying the rice like this make much difference?
I notice that in "Paella Valencia" all ingredients are kept in the pan, water is added and boiled for a while to ensure chicken is cooked - then rice is added direct to the hot liquid(without frying first) in the pan.
Do you think you get as good a result - it's certainly much easier and uses less dishes!
Best Answer
Do you think you get as good a result
There are lots of different techniques for preparing rice, and all are equally valid. They do lead to different results, but it is up to you do decide which one you prefer. There is not one "right" way we can recommend over the other.
does frying the rice like this make much difference
Yes, there is a noticeable difference. Rice pre-fried in fat has a different texture. It is less fluffy, and can be even slightly slimy if cooked in too much water. It does not dry out as quickly as rice cooked in watery liquid only. It also has a slightly different taste, especially if you use a non-neutral oil. But this difference in aroma may be too subtle to notice if your paella is heavily seasoned, it is most pronounced when the rice is cooked on its own and served as a side.
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How do you cook paella on an open flame?
InstructionsCan you cook paella over fire?
Paella is prepared over an open fire or grill.Do you use uncooked rice for paella?
Rice in paella, is cooked in a wide, flat and shallow pan, and is always cooked "dry." Rice in cazuela or perol, is cooked in an earthenware casserole or a deep metal pan, and is usually meloso or "juicy." Rice in caldero is cooked in a soup pot and is soupy.Do you fry paella?
No problem! Any wide, shallow skillet will be up to the job. If you're making your paella in the oven, just make sure that the entire pan, even the handle, is heat-safe. The most important tip to keep in mind is that your layer of rice should be no more than two inches deep.How to cook the original Paella Valenciana on wood fire explained by Chef Tom Voigt
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Images: Dids, RODNAE Productions, RODNAE Productions, Matheus Bertelli