Big mistake. The pot has to be soaked in water prior to cooking and glazing would inhibit the release of moisture.This "wet-pot"cooking technique dates all the way back to the Etruscans circa 500 BC. But not having wasn't a big deal. I didn't feel like cooking on a Friday night. Off to the grocery store for paella ingredients. Not just any paella, Valencian paella using a hybrid recipe from both ccokbooks. Yum.
The unknowing diner has come to believe that paella is basically a a seafood dish accompanied by quite ordinary rice when, if fact, is it just the opposite. "When the rice is good the rest is superfluous," my husband, a dyed-in-the-wool Spaniard, is wont to say.
Here is where the clay pot comes in. Prior to cooking, the terra cotta clay pot is soaked in water for 15 minutes. That aides in the steaming effect of the dish. Hence, you can put in rice barely sautéed in chicken broth into the pot and an hour later, left to marinate in clam juice, saffron, basil, thyme, paprika, along with the meats and vegetables, and you get the most amazing rice dish. The meats really are secondary. (although I have never included rabbits though I've been tempted as they used my flowers as a salad bar this spring). I made it last night. it didn't last 24 hours.