still too much liquid by the time the
rice is ready, increase the heat and
cook fast until the rice is dry.
Finally, taste for seasoning, and
serve the paëlla in the pan in
which it has cooked.
The rice should be a beautiful
yellow colour, and although moist,
each grain should be separate. And
if it is necessary to stir, use a fork,
not a spoon, which might break the
rice.
To this basic mixture can be
added other ingredients such as
small dice of salt pork, mussels, or
any other shell fish you please,
artichoke hearts, green peas, sweet