Cooking Paella Rice

Cooking paella rice is something I learned from my mum and grandma. However, after many paellas in which I ended up the cooking of the rice constantly tasting it and with a lot of insecurity, I’ve learned an easy and reliable technique so that the rice in paella finishes right at it should, neither hard nor overcooked.

It is applicable to all types of paella and despite it may not be perfect at first glance, after some practice, you will see how effective and easy it is to apply.

Then, I’m sure the paella will be great for you and you will be successful at the table.

Cooking paella rice

Time needed: 35 minutes.

  1. Medium-high heat for about 10-15 min

    Pour in the very hot broth (just the double than rice) and stir together with the rest of the ingredients. Taste salt, and add a pinch more if necessary, bearing in mind that the rice broth must be slightly salty, as it loses some salt in the absorption of liquid that makes the grain.

    At this point, we should not stir anymore. Otherwise, the rice will spread its starch and the paella rice will become a rice dough. Leave it on medium-high heat for approx. 15 minutes (maybe less, depending on the heat), taking care that the fire spreads evenly throughout the paella. If necessary, move the paella to spread the fire evenly.

  2. Low fire for 15 minutes

    After the first 10-15 minutes of the previous stage, the stock should be almost evaporated. Then, we will lower the heat to the minimum and keep it about 15 min. Now it will be time to try the cooking status of the rice.

    If we observe that the grain is still very hard in the center and the perimeter of the paella, cover the paella with aluminum foil to retain the humidity. If it is almost done, wait about 10 more minutes to cover the paella.

  3. Resting time for 5 minutes

    Turn off the heat and don’t uncover the paella pan. Just be patient and wait for 5 more minutes. After this time, the rice should be ready.

How long does paella rice take to cook?

So, the paella cooking time is about 35 minutes (whole process): 15-20 for cooking with medium-high heat, 15 min very low heat and 5 min of rest, but this time is not dogma Thus, it will depend on many factors:

  • Type of rice
  • Water type
  • Heat
  • Altitude
  • Etc

So, you should try the grain meanwhile it cooks to ensure the times.

It is very important to try and practice often until you get the ease of the technique, that is, gain confidence and get rid of your nerves. Don’t despair, it’s worth a lot and it sure won’t fail.

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