KITCHEN PRACTICE 2 — Stirring Paella the Wrong Way (A Deliberate Mistake)
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Chapter: Spanish Cookery 4 — Rice Technique: Paella

TASK
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Cook a second, small test batch the wrong way — stirring it
occasionally the way risotto is stirred — and compare its texture
directly against the undisturbed batch from Kitchen Practice 1.

WHAT TO DO
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1. Make a small second batch (a single portion is plenty), following
   the exact same sofrito, toast, and saffron-broth steps as Kitchen
   Practice 1.
2. Once the broth is added, stir this batch every few minutes for
   the rest of the cook, the way risotto is stirred.
3. Cook for the same total time as Kitchen Practice 1, then compare
   the two batches side by side.

WHAT TO EXPECT
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- The stirred batch should look and feel noticeably creamier and
  more cohesive than the undisturbed batch — closer to risotto's own
  texture than to real paella.
- Individual grains in the stirred batch will be harder to
  distinguish from one another, with more visible starch released
  into the surrounding liquid.
- Neither batch should have a crispy bottom layer, since Kitchen
  Practice 3 covers that step separately — this exercise is only
  about the stirring itself.

WHY THIS WORKS AS AN ANSWER
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Tasting the direct, side-by-side consequence of stirring makes this
chapter's own central claim concrete rather than abstract — paella
and risotto start from a similar-looking rice-and-liquid base, and
stirring alone is enough to push the result toward one texture or
the other.