I often cook a paella outside. I use chicken and prawns. Usually, I fry chicken for 30 mins to brown and cook first - then I remove it. Fry the prawns and remove them, then fry the sofrito. Once that is done I add the rice to fry it a little. Then everything goes back in plus the water.
My question is does frying the rice like this make much difference?
I notice that in "Paella Valencia" all ingredients are kept in the pan, water is added and boiled for a while to ensure chicken is cooked - then rice is added direct to the hot liquid(without frying first) in the pan.
Do you think you get as good a result - it's certainly much easier and uses less dishes!