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 is the type of rice that represents the essence of Valencian cuisine: the grain cooked to perfection, between dry and flavorful, the broth fully absorbed, and a base that, if prepared well with good ingredients, yields a crispy and unforgettable socarrat.
But achieving that level isn't a matter of chance. It requires technique, good ingredients, and above all, a precisely controlled fire. That's why, in this recipe based on the method of José Zafra (@pasionporlapaella), a humble paella maker and researcher of rice culture, the fire is provided by SIDONNIS , the premium gas burner that guarantees a perfect paella every time.
Basic ingredients for a dry paella rice dish (serves 6-8)
● Rice with Valencia Protected Designation of Origin (PDO) Albufera variety (Tartana): 600 g
● Extra virgin olive oil (EVOO): 300 g total
● Cleaned cuttlefish: 250 g
● Cleaned squid: 250 g
● Monkfish: 100 g
● King 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 Protected Designation of Origin: ¼ g (infused in water)
● Fresh chopped parsley
● Water and salt to taste
Preliminary step: organize and cook the ingredients separately
The key to this dry rice is to prepare everything the day before, or prior to making the paella, so that when you get to the paella pan you only have to assemble it and control the precise heat.
1. Vegetable sofrito
Sauté the spring garlic and chopped artichokes in a pan with a little extra virgin olive oil. Set aside.
2. Sofrito base and cooking of squid and cuttlefish
In the same pan, with 100g of EVOO:
● Sauté the chopped onion and garlic.
● Add the sweet paprika and the 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 it has 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 extra virgin olive oil. Add 2 liters of water and cook to obtain 1.5 liters of rich stock.
Final cooking in paella: the SIDONNIS fire makes all the difference
Place your 60cm paella pan level on the SIDONNIS burner. Add the remaining EVOO until you have a total of 300g.
- Add the sofrito with the cooked cuttlefish and squid and the 2 liters of stock (1.5 of the fumet + 400 ml of the juice from the cuttlefish and squid).
- Add the saffron infused in warm water.
- Bring the heat to a boil and adjust the salt.
- Add the rice and spread it evenly.
With the SIDONNIS:
● Cook for 1 minute over medium heat (both rings).
● Then lower the heat to low (outer ring only if necessary) for 17 minutes.
After 10 minutes of cooking, add the peeled prawns, spring garlic, artichokes, and porcini 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. SIDONNIS butane gas burners :
● It has a double adjustable ring, to adapt the flame to each phase.
● It offers stability and security even outdoors.
● Distributes heat evenly under the entire paella.
This helps avoid common mistakes such as uneven temperatures at the base of the pan. Cooking with SIDONNIS is cooking with precision.
Final tips for professional dry rice
● Prepare everything the day before. You'll save time and improve your focus.
● Control the broth and oil according to the variety of rice. Measure precisely.
● Do not stir the rice once it has been added (especially after minute 6). Just level it out across the entire base.
● Let it rest for 10 minutes after turning off the heat without covering it; this will help the grain retain the flavors better without overdoing it.
Enjoy it like a true rice pro
Serve directly in the paella pan. Pair it with a dry white wine or a young rosé. This dry rice dish is a journey to the Mediterranean, bite by bite.
With SIDONNIS , every grain tells a story, and every story begins with fire control that helps us stay on top of the recipe, knowing that the fire is perfectly controlled.
"The most difficult part of preparing a dry rice dish in a paella pan is mastering the heat source and the proportions between broth and rice. With SIDONNIS, any dry rice paella recipe will be simple and precise throughout the entire process. The perfection of any recipe always begins with mastering the heat." - José Zafra
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