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Thread: Rice for paella.....

  1. #21
    Senior Member
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    May 2011
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    Spain
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    Mano,

    the Socarrat is quite easy, at the end of the cooking, when there is none or very little stock left, crank up the fire to full power and add a stream of olive oil making a spiral shape, let it cook for 30 seconds, turn the fire off and let the rice rest covered.

  2. #22
    Senior Member CalleNAK's Avatar
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    Mar 2011
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    SoCal
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    I always use Bomba. Amazon prime eligible so I'm good.
    http://www.amazon.com/Zoe-Brand-Diva...3714071&sr=8-1

  3. #23
    Senior Member NO ChoP!'s Avatar
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    In the neighborhood grocery store nearest my work (located in a primarily Latino neighborhood) There is a brand name called "Goya" that makes a "California short grain rice" that is nearly indistinguishable from a quality Spanish rice....and it's much less $$$$....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  4. #24
    Senior Member
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    Feb 2011
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    Honolulu, HI
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    Quote Originally Posted by NO ChoP! View Post
    In the neighborhood grocery store nearest my work (located in a primarily Latino neighborhood) There is a brand name called "Goya" that makes a "California short grain rice" that is nearly indistinguishable from a quality Spanish rice....and it's much less $$$$....
    +1

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