The technique to paella is pretty straightforward: Unlike with risotto, paella is hardly stirred or not at all. And equally unlike with risotto (but very much as with Persian tahdig), you want the bottom to brown if at all possible. This can be a matter of chance. But the likelihood increases if you keep the heat relatively high, turning it down only when you smell a little scorching. (That won’t ruin the dish as long as you catch it in time.) That browned bottom is called socarrat, and should you achieve it, no one will say you’ve made arroz con cosas.
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Serving Size: 1 recipe (1290g) | ||
Recipe Makes: 1 | ||
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Calories: 2204 | ||
Calories from Fat: 498 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.3g | 74 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 26.1g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 336.4mg | 12 % | |
Potassium 1966.2mg | 52 % | |
Total Carbohydrate 342.2g | 101 % | |
Dietary Fiber 17.8g | 71 % | |
Sugars, other 324.4g | ||
Protein 78.3g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2204
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