basils57

Hi Guys. Many thanks for the various suggestions. I'm using bomba rice - ratio 250g rice to 600ml stock. I think the main problem has been that the cooker ring hasn't been big enough and I haven't been spreading the heat around as suggested. In future, I will move the pan around regularly, so as to distribute the heat. Thanks again for all of your comments and help.

I wonder if anyone can give me some advice. I love to cook paella, and use an authentic cooking pan, but seem to have problems getting the rice to cook evenly. Usually, it is beautifully cooked towards the center of the pan, but al dente at the pan periphery. Any suggestions how to overcome this please?