Should rice in a paella be crunchy? I made one just now, I nailed

Make it softer next time

>>9425698
Use fabric softener.

>>9425708
How do I do this. Do I use more water?

>>9425722
Use softer water.

>>9425722
Yes

>>9425725
You're hard.

>Hates crunchy rice

I'm sorry

Stir the rice while it cooks

>>9425734
That's what your mom said last night.

>>9425722
Shouldn't you be cooking the rice in chicken or vegetables stock?

>>9425698
Don't be a bottom feeder.

>>9425698
>All the recipes say that it should be burnt at the bottom but I fucking hated it.

Soccarat shouldn't be burnt

>>9425698
you used hard rice, go buy some soft rice and use that instead

>>9425698
>crunchy rice
personally I prefer the silky smooth texture and taste of smooth rice myself

I told my friend about the soccarat once after I'd bought about 70 quid worth of ingredients to make a paella for me and him. Finished cooking it and hadn't got the crust I wanted, but everything else was perfectly cooked so I served it and went to eat it in front of a movie. Half an hour through the movie I went back into the kitchen to work out where my friend was and he'd had the pan back on the heat for the last half hour trying to get the crust, with the result that all the rice and seafood and other shit was overcooked into a disgusting dry paste. Fucking ocd friends I swear to god

>>9425829
>Socorrat — the rice that gets crunchy and forms a crust at the bottom of the pan.
Huh, I actually learnt something from /ck/

I swear to god I need to start coockalong threads about spanish cuisine. You will learn a lot. Tortilla española, paellas, cocidos.

Also i am canario, where spanish food mets africa and latin america and we have some basic recipes around here really good with cheap ingredients.

Look into mediterranean cooking you fools. Its reaally top notch.

>>9425736
never stir paella rice
just add more water
and leave to rest for the final 5 minutes

>>9426119
Do it! Also I

File: 4c34841fe16a388fc35892986069d79016ef77e4774b19af482b74cda9d7ee5d.jpg (16KB, 389x360px) Image search: [Google]

16KB, 389x360px

>Never had paella
>Always want to try making it
>Saffron is overpriced and I don't get mussels and clams in my area

>>9426119
Not to disparage your future thread but the 3 dishes you mentioned are the only ones of note anyway.

>>9425698
if you don't like crispy rice, stir it while it's cooking so it doesn't stick

>>9425698
>What should I do?

Make it the way YOU like it, and top it up with enough liquid to keep it from getting dried out.

>>9426329
No they aren't. Anon could do pulpo Gallegos, Fabadas de Asturias, morcilla de burgos. Shit he could do a whole thread on all the different types of morcilla. Your ignorance proves why he should make his thread.

>>9426311
use turmeric then, and some deep frozen seafood mix