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Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a 4 quart sauce pan brown the rice, onion and bell pepper in butter with garlic powder. Once rice is browned, slowly add chicken broth and tomato sauce, then cumin (plus salt and pepper if adding), stirring just long enough to incorporate everything. Once it comes to a boil, cover and turn down to a low boil and let all the broth cook off. Turn off heat and allow to steam for 10-15 minutes. It's important to leave the lid on the whole time once covered until it's ready to serve, as this will make for the perfect texture.