When cooking rice, don’t overdo the quantities and only cook as much as you’ll eat, especially if it is soggy because it is not a good dish to serve up the following day. The rice tends to absorb the broth and split open.
A rice fish stew is ideal if you don’t want to tackle a paella, which requires you to catch the rice at exactly the right moment.
If you are brave enough to attempt a paella, use the same ingredients and method, but only use half the liquid. It’s vital to pour in all the boiling-hot stock in one go.
If you want to use brown rice, you’ll need to cook it for 30 minutes.