How should the rice in a well-made Paella be characterized regarding its liquid content and texture?
Answer
Liquid completely absorbed, grains tender yet separate
A fundamental characteristic of a properly prepared paella is the absence of excessive liquid; the rice must be cooked until the liquid is completely absorbed by the grains. The resulting texture is crucial: the grains should be tender but remain separate and distinct, not fused into a mass. This contrasts sharply with soupy preparations. This careful absorption process is essential for developing the underlying flavors and ultimately supporting the development of the caramelized socarrat layer at the pan's bottom.
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