The culture of rice comes to Spain when the moors arrived in Spain in the 8th Century. Since then Spain cuisine has developed their dishes with rice recipes. Nowadays, there are several varieties of rice we could use to make a good Paella.
In the market we can find a Long Grain, Medium Grain and short grain rice, we can say that a short-grain rice is essential for paella. With this type you will get the flavour into the grain.
Here you have some tips about the rice when you cook a paella:
- Most of this short-grain rice absorbs twice its volume in water.
- In a Paella what we want to gain with the rice is that it does not stick together and we will try to avoid cracking while it’s been cooked. This is the reason of why we don’t stir the rice once we add it in the pan.
- Make sure just before adding the rice in your paella that the stock is a bit salty as the rice is sweet and we need to balance that.