Paella
On the Mediterranean coast, there is still quite a lot of seafood: red shrimp, sea rainbow, shrimp steak, clams… There are very few artificial breeds, almost all of them are wild caught in the sea, and the taste is excellent. In the restaurants on the street, in addition to barbecue seafood and Mediterranean fish soup, the most popular is undoubtedly paella, rice-vegetables-seafood in one pot, and a glass of lemonade, which is simply a fairy. Because of the epidemic, I haven’t gone out to eat paella for more than a year. It’s the weekend again, in the public kitchenette, get tidy!
How to make paella
Step 1
The collection of ingredients is too much, and the camera really can’t fit it
Step 2
Let’s introduce it separately, this is Mediterranean red shrimp, green beans, minced garlic, frozen shrimp,
Step 3
Cut the chicken into cubes, chop the onion, dice the bell peppers and carrots, and dice the tomatoes.
Step 4
Saffron, soaked in water.
Step 5
This is locally bought turmeric powder and saffron powder.
Step 6
Heat the pan with cold oil, add the chopped onion and stir-fry until fragrant.
Step 7
Add bell peppers, carrots, tomatoes and stir-fry.
Step 8
Put the chicken pieces, stir-fry and add the rice.
Step 9
Stir well.
Step 10
Add saffron and turmeric powder,
Step 11
Add saffron water.
Step 12
Add some more water and cover all the ingredients. Bring to a boil on high heat, turn to low heat and simmer for about 20 minutes.
Step 13
Put the stuffed rice out into another pot and spread squid crab sticks, red shrimp, and sea rainbow on top. Simmer for 20 minutes.
Step 14
Get out of the pot!
Cooking tips for paella
1. Paella, the amount of ingredients is arbitrary, the amount and type of seafood can be decided by yourself, you don’t have to follow the recipe. 2. Saffron, the taste is quite big, if you don’t like it, you can leave it alone.