Paella
When I worked with a native Spanish baker before, I had learned how to make paella with him, and I was conquered by this Western dish he made at that time. I asked him what the secret was, and he told me that in fact, the most important thing is that the seafood must be fresh, since it is paella, it is indispensable to put a lot of seafood ingredients, if the ingredients are not fresh, then no matter how you season it, it will not help. I agree with this very much. Then, he focused on telling me that there were two seasonings that I had to use, one of which was saffron. Saffron has a very unique effect, it can activate blood circulation and remove blood stasis, detoxify and nourish the skin, and its rich crocin can also be anti-aging. The second is wine, he told me that I can add wine to remove the fishy smell, of course, he uses wine from his hometown, so I choose to use the red wine I have at home. These two ingredients are essential, and other seasonings can be chosen. I used rosemary and lemon sea salt. This time I tried to make a family version of paella, but I didn’t expect it to be very amazing, it can’t be said to be authentic paella, but as soon as I finished it, my husband and I smelled the aroma and half of each person, and they all disappeared. Let’s take a look at the specific methods.
How to make paella
Step 1
Soak the fragrant rice in water for 2 hours.
Step 2
Cut the small water radish into pieces.
Step 3
Slice the lemon, dice the carrot.
Step 4
Clams and octopuses should be washed.
Step 5
Remove the shrimp line and wash it.
Step 6
Add butter and garlic to the pan.
Step 7
Add water radish and carrot and stir-fry until fragrant.
Step 8
Pour in rice and water, add tomato paste and mix well, add saffron and cook for a while.
Step 9
Add a variety of seafood.
Step 10
Squeeze in lemon juice.
Step 11
Add rosemary, pour in red wine, add lemon sea salt and dried nine-story pagoda crumbs, cook until the juice is collected.
Cooking tips for paella
1. Rice needs to be washed repeatedly, so that the grains can be distinct after cooking. 2. The prawns must be picked out in advance. 3. After the rice is put into the pot, it must be cooked for a while, so that it will not take too long to cook and the taste of the seafood will deteriorate.