How to make dry paella rice with perfect heat control: the ultimate technique with Sidonnis
To speak of dry rice in paella is to speak of balance and harmony. It's the type of rice that embodies the essence of Valencian cuisine: the grain cooked to perfection, somewhere between dry and flavorful, the broth fully absorbed, and a base that, if made well and with good ingredients, produces a crispy and unforgettable socarrat.
But reaching that level isn't a matter of chance. It requires technique, good ingredients, and, above all, a precisely controlled heat. That's why, in this recipe based on the method of José Zafra , a humble paella maker and rice culture researcher, the heat is provided by SIDONNIS , the premium gas burner that makes every rice dish a sure success.
Basic ingredients for dry rice paella (for 6-8 people)
● Rice with DO Valencia variety Albufera (Tartana): 600 g
● Extra virgin olive oil (EVOO): 300 g in total
● Cleaned cuttlefish: 250 g
● Cleaned squid: 250 g
● Monkfish: 100 g
● Prawns: 12 units
● Rockfish for broth: 500 g
● Grated tomato: 150 g
● Garlic: 3 cloves
● Sweet onion: ½ unit
● Boletus: 100 g
● Spring garlic: 1 bunch
● Artichokes: 3 units
● Sweet paprika: 3 g
● Saffron with La Mancha DO: ¼ g (infused in water)
● Chopped fresh parsley
● Water and salt to taste
Previous step: organize and cook the ingredients separately
The key to this dry rice is to prepare everything the day before, or before making the paella, so that when it comes to making the paella, all that's left is to assemble it and control the heat precisely.
1. Vegetable stir-fry
Sauté the spring garlic and the finely chopped artichokes in a pan with a little EVOO. Set aside.
2. Sofrito base and cooking of squid and cuttlefish
In the same pan, with 100 g of EVOO:
● Sauté the chopped onion and garlic.
● Add the sweet paprika and grated tomato.
● Cook over medium heat until the tomato loses all its moisture.
● Add the chopped cuttlefish and squid. Cover and cook for 20 minutes over low heat.
Important: Reserve all the sofrito with the juice that has been released (about 400 ml of pure seafood flavor).
3. Preparation of the broth (fumet)
Peel the prawns (reserve the tails). Sauté their heads and shells with the rockfish and a little EVOO. Add 2 liters of water and cook to obtain 1.5 liters of intense broth.
Final cooking in paella: the SIDONNIS fire makes the difference
Place your 60cm paella pan level on the SIDONNIS burner. Add the remaining EVOO until you have reached 300g.
- Add the sofrito with the cooked cuttlefish and squid and the 2 liters of broth (1.5 of the fumet + 400 ml of the cuttlefish and squid juice).
- Add the saffron infused in warm water.
- Increase the heat to boiling and adjust the salt.
- Add the rice and distribute it evenly.
With SIDONNIS:
● Cook for 1 minute over medium heat (both rings).
● Then lower the heat to low (only outer ring if necessary) for 17 minutes.
After 10 minutes of cooking, add the peeled prawns, spring garlic, artichokes, and boletus mushrooms. In the last few minutes, sprinkle with chopped fresh parsley.
Why use the SIDONNIS burner?
Because the secret to perfect dry rice isn't just the flavor, it's the control of the heat. The SIDONNIS gas burner:
● It has a double adjustable ring, to adapt the flame to each phase.
● Offers stability and security even outdoors.
● Distributes heat evenly throughout the entire paella pan.
This helps avoid common errors such as varying temperatures at the bottom of the pan. Cooking with SIDONNIS means cooking with precision.
Final tips for professional dry rice
● Prepare everything the day before. You'll gain time and focus.
● Control the broth and oil according to the rice variety. Measure accurately.
● Don't stir the rice once you've added it (especially after the 6-minute mark). Just level it out evenly across the bottom.
● Let it rest for 10 minutes after turning off the heat without covering it. This will help the grain retain its flavors better without overcooking.
Enjoy it like a true rice professional
Serve directly in the paella pan. Pair it with a dry white wine or a young rosé. This dry rice is a Mediterranean journey, bite by bite.
With SIDONNIS, every grain tells a story, and every story begins with a controlled heat that helps us pay attention to the recipe, knowing that the heat is perfectly controlled.
"The most difficult task in preparing dry rice for paella is mastering the heat source and the proportions of broth and rice. With SIDONNIS, any dry rice for paella recipe will be simple and precise throughout the entire process. The perfection of any recipe always begins with mastering the heat." - José Zafra
👉 Discover more recipes and tips on our blog and take your rice dishes to the next level.
