Paella
Spanish paella originates from Valencia, the capital of Spanish fish and rice, and the yellow rice grains come from the precious spice saffron. Carefully paired and garnished with seafood, it is steaming hot and mouth-watering.
How to make paella
Step 1
Soak the rice in hot water for 20 minutes, blanch the tomatoes, peel and slice them for later use
Step 2
Dice the carrots, shred the red onion, and dice the chicken thighs
Step 3
Heat oil in a pan, stir-fry diced vegetables, then stir-fry diced chicken until it changes color
Step 4
Pour the soaked rice into the pot and add 6 strands of saffron
Step 5
Half a piece of thick soup is poured into a bowl of hot water, poured into the rice, and watered
Step 6
Reduce heat and add the other half of the thick soup to 2 bowls of water
Step 7
Simmer every 15 minutes and pour evenly until the rice is cooked
Step 8
Open another pot and add tiger prawns, mussels, squid rings
Step 9
Add salt and white wine and stir-fry until discolored
Step 10
Put in the almost simmered rice, simmer for another 5 minutes, and add lemon
Cooking tips for paella