The art of prepare a good paella or any type of dry rice has, among its best kept secrets, the exact calculation of the quantities necessary to obtain a balanced and delicious dish. Although we currently have kitchen scales that accurately measure quantity of rice What to put in paella hasn’t always been this way, which is why our grandmothers had their own way of doing the calculation. Have you heard of “handle” system What is passed down from generation to generation?
This is a traditional measurement used to calculate the amount of rice needed per person. A practical and flexible method that allows you to adjust portions according to the number of guests. The basic rule is simple: two handfuls of rice per person for dry rice and one for soups or rice broth. However, it is common to add two additional “handles”, the so-called “regaeta” in Valencian landsto ensure that there is no shortage of food and that everyone is satisfied.
The amount of rice to put in the paella
It has been proven that a “handful” is roughly equivalent to 50 grams of ricealthough the proportion may vary slightly depending on the size of the cook’s hand. This system is particularly useful in the preparation of dry rice, such as paella, or brothy dishes and soups.
On the other hand, the “regaeta” consists of adding two additional handles of rice at the initial calculation. This tradition reflects the generous nature of Spanish cuisine, where excess food always takes precedence over lack. The “regaeta” allows even the hungriest diners to enjoy an extra portion or those who wish to repeat to do so without inconvenience.
The “handle” system has several advantages. First, it eliminates the need for specific tools, making it ideal for those who like to cook more spontaneously. In addition, it encourages the use of intuition and experience, key skills in traditional cuisine. Finally, it reinforces the emotional and cultural character of cooking, since it is a method that is generally passed down within families, connecting generations through food.
However, you should know that the quantity of rice needed varies depending on the type of dish. In dry rice, such as paella, the grain must be loose and well cooked, requiring a precise proportion between rice and liquid. Normally, twice as much water or broth is used as rice, adjusting according to the characteristics of the variety of rice used. In velvety and creamy rice, the proportion of liquid increases to maintain a softer and juicy texture.
Common mistakes to avoid
Paella, an emblematic dish of Spanish gastronomy, may seem simple to prepare, but it hides complexities that make it a true art. There are common mistakes that must be avoided to achieve a balanced dish full of flavors.
One of the most common mistakes is choosing the wrong rice. Paella requires varieties such as rice bombwhich absorbs the broth well without losing its texture. Additionally, miscalculating the liquid to rice ratio can make the dish too dry or too chewy. Respecting cooking times is essential: the rice needs 18 to 20 minutes, and it should not be moved during this process to ensure uniform cooking and allow the formation of the desired “socarrat”, the crispy layer at the bottom.
Another mistake is to add non-traditional ingredientslike peas or onion, which can alter the original flavor, especially in the Valencian version. Additionally, using inappropriate utensils, such as deep pans, affects the evenness of cooking. To avoid this, it is recommended to use a wide, shallow paella pan.
On the other hand, certain tips can enhance the quality of the paella. A good stir fryPrepared slowly with grated tomatoes, garlic and peppers, ensures a flavorful base. Using fresh ingredients and a homemade broth, made with the same main elements of paella, enhances the flavor. Likewise, respecting the proportions and measuring the rice directly in the paella pan allows you to maintain a perfect balance between all the components.
A key point is let the paella rest a few minutes before serving, which allows the rice to finish absorbing the liquid and the flavors to fully integrate. Finally, choosing a suitable fire is essential. While wood is ideal, good results can be obtained with gas, provided the heat is evenly distributed.
Each type of paella has its particularities. In Valencian cuisine, not using the original ingredients, such as rabbit, chicken and garrofó, distorts the recipe. In seafood dishes, it is crucial to avoid frozen products and to add the seafood at the end so that it is not overcooked. THE mixed paellaalthough very popular, must limit itself to fresh ingredients so as not to overwhelm the flavors.
