Tips for using ground Ñora
It is better to add it a few seconds before your broth just as it is done with sweet pepper.
- Never cook it more than a minute or two.
- Avoid pouring it directly into boiling oil.
- Always brown it over a low heat. Most often in your tomato based sauce and once this one has well reduced… Or on your meat or/and fish, before gently mixing everything a few short minutes.
It must not be overcooked and even less burned. This avoids for the sugar that it contains to caramelize, because it will give then an unpleasant taste to your paella.