Karlos Arguiñano recommends weighing the rice for paella: 100 grams per person
Chef Karlos Arguiñano recommends using a scale and calculating 100 grams of rice per person when paella is the main dish.
At home, many people cook by feel: a handful per person, a glass for two, or the rice poured directly into the pan. For Karlos Arguiñano, the best thing to do is abandon those habits and weigh the rice with a scale.
At 77 years old, the chef explains that when paella is the main course, you should calculate 100 grams of rice per person. No more, no less.
The broth also needs to be measured. The grains absorb much of the liquid during cooking, so the balance between the two is essential. If there's too much broth, the rice may be soggy when served; if there's not enough, all the liquid may evaporate before the grains are cooked.
For a classic dry rice dish, Arguiñano recommends one part rice to three parts broth, although this ratio is less strict than the 100-gram rule. For a drier rice dish with loose grains, the broth can be reduced to two and a half parts to one part rice.
Cooking time varies depending on the type of rice, the heat intensity, and the diameter of the pot, so it is usual to let the dish simmer until it is ready.
