Rice paella with seafood (10)
The rice we have use is a regular type of rice. It has a cooking time of about 20 minutes. We need to keep checking it constantly, stirring occasionally. Use low heat.
Depending on the heat you are using, you might need half a glass of water (room temperature).
We add a little colour with saffron.
This is the result.
IF THE RESULT IS TOO LIQUID, DO NOT PLACE IT ON THE STOVE AGAIN. REMOVE THE CASSEROLE FROM YOUR STOVE AND COVER IT WITH PAPER FROM A NEWSPAPER. LET IT REST FOR 5 MINUTES OR SO. THE REMAINING WATER WILL EVAPORATE AND IT WILL BE ABSORVED BY THE PAPER.
