Paella with Spanish ink
When it comes to Spain’s national dish, you will definitely say paella, this dish has a large number of fans around the world, and it is a popular delicacy in restaurants. We all know that the red color of paella is mainly from saffron, which not only adds color to the rice, but is also an expensive seasoning. But have you ever eaten black paella? Some people may have eaten it in restaurants, but there is a saying that Chinese people are not used to eating this kind of rice at first because the taste is special In fact, this black paella is a specialty of Valencia and Catalonia, Spain, which is cooked with cuttlefish ink and rice. It looks scary on the outside, dark and looks like it came from the dark cuisine world, but it’s actually an unexpected version of paella It is said that hundreds of years ago, when the Spanish fleet ran out of saffron for paella when it was conquering South America, and it was not available for a while, the chef simply replaced the cuttlefish juice that was originally going to be thrown away with saffron, and this dish was born. After the black paella is ready, even the chef himself can’t believe that the taste is so delicious. The soldiers, who had been hungry for a long time, swept away the black rice, and the cooks were also commended Since then, cuttlefish paella has not only been written into traditional Spanish recipes, but has also become more popular through the improvement of chefs around the world. Cuttlefish rice has been a beautiful sight in Spanish recipes for hundreds of years
How to make paella with ink
Step 1
Wash the shrimp and cut off the shrimp whiskers, and clean up the pen and tube to cut the rings
Step 2
Dice the chicken, dice the onion and garlic
Step 3
Sauté the onion and garlic in olive oil, and blanch the chicken to change color
Step 4
Stir-fry the tomato sauce until fragrant, add pepper, herbs, and cuttlefish juice and stir-fry until fragrant
Step 5
Heat water and salt to taste, pour in the washed rice and stir well and spread out
Step 6
After boiling, cook over medium heat until half cooked, add seafood and peas and cook, and drain the soup
Step 7
Cut the lemon and put it in the middle, and squeeze the lemon juice when eating
Cooking tips for inked paella
The softness and hardness of the rice here are determined according to their own preferences, and we Chinese people still prefer to eat soft and glutinous rice. If you feel that there is not enough water in the middle, you can add more, just put it in at the end. Just use whatever type of seafood you like, depending on what you like to eat, it doesn’t matter if you put a few more Cuttlefish juice is actually used for cooking in our country, and there are also people who say that it is not easy to eat. I don’t think there is anything particularly strange about it, but I think it is very fragrant and super delicious. It is said that it is also good for the body, suddenly remembering that there is a proverb in our country called “every night must be supplemented”, it seems that there is a certain skill according to