A lesson about rice

Paella’s done and dusted and if there’s one thing I’ve learnt is how deceptive rice is when it’s uncooked. Considering I’ve lived off rice almost every day for as long as I can remember, you would think I’d understand this but nope, definitely not after judging how much paella I ended up with tonight (heaps). No need to despair though, it’s all going to a good and well-deserving cause (my boyfriend’s lunch for the next week).

We worked off two recipes found here and here. We ended up doing one seafood and one with chicken and chorizo – nothing quite as exciting as rabbit…

Both used stock made from salted water and prawn heads – might have chucked in some thyme for no reason as well!

Photo: Tao Lin

Photo: Tao Lin

While that simmered away, we got onto prepping all the non-rice components: sautéing the chorizo, chicken, onions, ginger, bell pepper and tomato paste. I tossed the chicken with some Portuguese chicken seasoning, which is essentially paprika, chilli and lemon, before cooking it.

Photo: Tao Lin

Photo: Tao Lin

Added arborio rice (about 400ml to each pan – WAY too much for 4 people, by the way) and kinda tossed that around until it looked like it was translucent. To be honest I couldn’t tell for the chicken paella because of the paprika and everything in the seasoning so just winged it.

Photo: Tao Lin

Photo: Tao Lin

We added the stock after that so the rice was just submerged. This is where I kind of got a bit lost because I wasn’t sure if we were meant to keep adding stock the whole way through until it was cooked al dente and time to caramelise the rice on the bottom (the “socarrat”). I’m fairly certain this is what the recipes called for so that’s what we did.

For the caramelisation, I didn’t want to burn the rice so didn’t push the heat up too high, which ended up not being quite enough. What did happen, though, was because of the inadequately sized pans and the large amount of everything else, we ended up with unevenly cooked rice and some of it ended up browned earlier on in the cooking process. I ended up having to scrape that off and move everything around a bit so it wouldn’t burn – a move I’m sure paella purists would condemn.

Once the “caramelisation” was done, the heat was turned off and the deliciousness was covered with foil for about 15-20 mins.

When I think about it, paella is actually a really simple dish but it requires a bit of experimenting and patience to get right. Like I said in my previous post, I didn’t want to ruin my memory of paella in Barcelona and I don’t think I have, but I also don’t think I did it justice, either. When prompted, my fellow diners said it tasted “really good” and “awesome” but I’m not quite as convinced.

I felt there was a flavour missing, or perhaps all the flavours were there, it was just that they weren’t strong enough. Perhaps a dash of lemon juice? A better stock? I’m not sure…Also, I think next time I would leave the chicken and fish out until later on in the cooking process; once they’re cooked off, put them aside and then add them in closer to the finishing point, otherwise they come out overcooked.

It was a good meal anyway and I learned a lot, especially never to underestimate the potential of uncooked rice!

Photo: Tao Lin

Photo: Tao Lin

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