theres too much rice, as u can see the best spanish paellas (no matter what ingredient based they are) they try to have a thin layer of rice, to achieve "the sucarrat" wich is the best part of the dish. U have to let the rice stick in ur pan and stop the fire before it burns so u get the sucarrat. also remember we always say, the paella tastes as what the fumet or The liquid u use to cook the rise. So make sure u do a really good caldo, very rich and tasty. Use saffron, use Ñora. Btw u achieved a really good paella colour, i would totallly eat that as a head chef.
Thank you so much! I appreciate a lot your attention to my paella. The sucarrat is also my favorite part of paella. I love a golden color of the sucarrat obtained, If you tell me what restaurant you work for, may be I could go there to enjoy a great paella. I agree regarding the quantity of rice, it should be less.
Se ve muy rico. Y hablas muy bien el español. 👏
You look beautiful in green, my favorite color. Kisses the size of the universe here from Brazil. 😊🎉
Thank you
theres too much rice, as u can see the best spanish paellas (no matter what ingredient based they are) they try to have a thin layer of rice, to achieve "the sucarrat" wich is the best part of the dish. U have to let the rice stick in ur pan and stop the fire before it burns so u get the sucarrat. also remember we always say, the paella tastes as what the fumet or The liquid u use to cook the rise. So make sure u do a really good caldo, very rich and tasty. Use saffron, use Ñora. Btw u achieved a really good paella colour, i would totallly eat that as a head chef.
Thank you so much! I appreciate a lot your attention to my paella. The sucarrat is also my favorite part of paella. I love a golden color of the sucarrat obtained, If you tell me what restaurant you work for, may be I could go there to enjoy a great paella. I agree regarding the quantity of rice, it should be less.
Se ve muy rica
Y la tarta también