/ck/ - Food & Cooking

>>20410772
https://www.youtube.com/watch?v=daBvJATfhvM

>>19909988
>>19910003
https://www.youtube.com/watch?v=znQ8i9GRxiQ

I think you could do it like that but with much better crust if you used a carbon steel pan. it reminded me of this alex video where he basically did the same thing with paella.
https://www.youtube.com/watch?v=daBvJATfhvM
you'd just have to leave out the saffron and do it asian style instead. either by cooking the rice in stock or like in the first video. the main goal is the same. that crispy rice at the bottom. I wouldn't be surprised if carbon steel pans were actually better than clay pots because the much bigger bottom means more socarrat

>>19623352
if by spanish rice you mean one-layer paella with that socarrat, yes it's not even close

>>18671987
only short grain rice is used for paella
>>18672016
>but at most, the contents is 1 cm thick
that's the whole point. if you make it thicker than that the top layers will taste boring and lack all the flavor that the bottom layer has