KITCHEN PRACTICE 1 — Basic Saffron Rice, Cooked Undisturbed
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Chapter: Spanish Cookery 4 — Rice Technique: Paella

TASK
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Cook a basic saffron rice in a wide pan — sofrito, bomba rice toasted
briefly, saffron-infused broth added, then genuinely undisturbed for
the rest of the cook.

WHAT TO DO
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1. Build a sofrito in a wide, shallow pan (Chapter 2's technique).
2. Add bomba rice (or another short-grain paella rice) directly to
   the sofrito and stir once, briefly, to coat every grain in oil —
   about 1-2 minutes.
3. Bloom a pinch of saffron in warm broth (Chapter 3's technique)
   and pour the bloomed broth into the pan, spreading the rice into
   an even, single layer across the pan.
4. From this point on, do not stir the rice again. Simmer, uncovered,
   until most of the visible liquid is absorbed and small holes
   begin appearing across the surface — usually 15-20 minutes.
5. Remove from heat, cover loosely, and let rest for 5 minutes before
   serving.

WHAT TO EXPECT
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- The finished rice should look genuinely different from a risotto —
  distinct, separate grains rather than a creamy, cohesive mass.
- Each grain should hold its own shape and a slight bite, not
  disintegrate.
- The colour should be an even, golden-saffron yellow throughout.

WHY THIS WORKS AS AN ANSWER
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This is the real baseline technique every other paella in this
course builds on — the single toast, followed by total stillness, is
exactly what produces separate grains instead of a creamy sauce.