{"id":4071,"date":"2025-10-26T00:07:03","date_gmt":"2025-10-26T00:07:03","guid":{"rendered":"https:\/\/casaisabel.es\/?p=4071---da9ff4e4-7831-4621-b777-ecea7ee345f5"},"modified":"2025-10-26T00:07:03","modified_gmt":"2025-10-26T00:07:03","slug":"falsos-mitos-alrededor-de-la-paella-las-fake-news-del-arroz","status":"publish","type":"post","link":"https:\/\/casaisabel.es\/en\/falsos-mitos-alrededor-de-la-paella-las-fake-news-del-arroz\/","title":{"rendered":"Falsos mitos alrededor de la paella: las fake news del arroz"},"content":{"rendered":"<p><strong>En determinados ambientes los\u00a0falsos mitos alrededor de la paella\u00a0est\u00e1n muy extendidos<\/strong>. En algunos casos poseen un cierto fundamento, pero en otro son creencias que se han popularizado por mera repetici\u00f3n. Desmontar estos mitos es casi una necesidad para aquellos que buscan conocer la verdad de este amado plato.<\/p>\n<h2>El agua valenciana, un mito bien conocido por todo\u00a0restaurante especializado en paellas<\/h2>\n<p>Si eres de los que piensa que el agua de Valencia es la mejor para hacer una paella, debes saber que est\u00e1s equivocado. <strong>Esta extendida creencia se basa en que, dada la dureza del agua valenciana, el arroz se har\u00e1 mejor utiliz\u00e1ndola<\/strong>. La presencia de abundante cal har\u00eda que el grano de arroz no se abriera tan f\u00e1cilmente. Sin embargo, el motivo real tras esta problem\u00e1tica no es la composici\u00f3n del agua, sino un tiempo excesivo de cocci\u00f3n, algo que no sucede en un <strong>restaurante especializado en paellas<\/strong>. Usar un arroz incorrecto, no respetar los tiempos de cocci\u00f3n ni la intensidad del fuego son las verdaderas\u00a0 causas de que no salga una buena paella en&#8230; Pontevedra, por ejemplo.<\/p>\n<h2>El socarrat es algo propio de la paella<\/h2>\n<p>Otro mito muy extendido y que debe ser explicado. El socarrat, esa placa de arroz crujiente que se forma en el fondo de una paella, es producido por un fen\u00f3meno explicado por la f\u00edsica: <strong>la reacci\u00f3n de Maillard<\/strong>. Este proceso se lleva a cabo en presencia de az\u00facares reductores y calor, ambos presentes durante la cocci\u00f3n de la paella. Durante este proceso, el cual tambi\u00e9n sucede cuando horneas la carne, se produce la caramelizaci\u00f3n de los az\u00facares mencionados y se obtiene un tono dorado o marr\u00f3n oscuro. No todo el p\u00fablico recibe bien el socarrat en la paella, los foraneos piensan que \u00abse ha quemado\u00bb o \u00abse ha quedado pegada\u00bb y es necesario explicar que ese \u00abtostadito\u00bb mezclado con arroz de capas superiores es una delicia bien aceptada por la mayor\u00eda de los valencianos.<\/p>\n<h3>Mitos que toda\u00a0arrocer\u00eda\u00a0en playa Malvarrosa conoce<\/h3>\n<p>Estos han sido algunos de los\u00a0<strong>falsos mitos alrededor de la paella<\/strong>\u00a0m\u00e1s extendidos. Existen muchos m\u00e1s, pero no por su existencia vas a dejar de disfrutar de una buena paella en una\u00a0<strong>arrocer\u00eda\u00a0en playa Malvarrosa<\/strong>. Sin embargo, ahora conoces un poco m\u00e1s de este plato tan popular.<\/p>\n<p><a href=\"https:\/\/pixabay.com\/en\/paella-rice-food-party-spain-199395\/\" rel=\"nofollow\">imagen<\/a>    \t<\/p>","protected":false},"excerpt":{"rendered":"<p>En determinados ambientes los\u00a0falsos mitos alrededor de la paella\u00a0est\u00e1n muy extendidos. En algunos casos poseen un cierto fundamento, pero en otro son creencias que se han popularizado por mera repetici\u00f3n. Desmontar estos mitos es casi una necesidad para aquellos que buscan conocer la verdad de este amado plato. El agua valenciana, un mito bien conocido [&hellip;]<\/p>","protected":false},"author":2,"featured_media":4064,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-de-la-comunidad-valenciana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Falsos mitos alrededor de la paella: las fake news del arroz - Casa Isabel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/casaisabel.es\/en\/falsos-mitos-alrededor-de-la-paella-las-fake-news-del-arroz\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Falsos mitos alrededor de la paella: las fake news del arroz - Casa Isabel\" \/>\n<meta property=\"og:description\" content=\"En determinados ambientes los\u00a0falsos mitos alrededor de la paella\u00a0est\u00e1n muy extendidos. 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