Paella
In addition to rice, there are also a variety of seafood, saffron, tomatoes, of course, it doesn’t matter if you don’t have saffron, and the taste is also mouth-watering when you put some curry in at the end. In addition to being a natural food colorant, tomatoes are more important to have strong antioxidants. Supplement lycopene to fight aging, strengthen the immune system, and reduce the occurrence of diseases. Lycopene can also reduce the degeneration of the macula of the eye and reduce pigmentation. Therefore, tomatoes have the reputation of “longevity fruit”. In addition, eating tomatoes also has the benefits of anti-cancer, stomach and digestion, so this is a pot of nutritionally balanced lazy rice, there is no reason not to eat it. Let me share with you the specific method.
How to make paella
Step 1
Finished product drawing
Step 2
Ingredients: 1 cup of rice (try to choose long grains) 1 tomato, half an onion, 3 garlic cloves, appropriate amount of fresh shrimp, appropriate amount of mussels, 1 squid, a little saffron, a little lemon and minced coriander Let’s talk about it here, saffron pregnant women and parturients should not eat it, you can replace it with curry and it tastes very good. Peel the tomatoes and cut them into fine cubes, chop the onion, chop the garlic and set aside, remove the head and intestines of the shrimp, then marinate with salt and pepper and clean them, wash the squid and cut it into small pieces, wash the surface of the mussels with a brush, soak the rice for half an hour in advance and drain it for later use.
Step 3
First, put olive oil in the pot, then add minced garlic and chopped onion and stir-fry until fragrant, and then add the tomato grains and stir-fry to bring out the color.
Step 4
Then add rice and saffron and continue to stir-fry so that the ingredients are completely mixed and coated.
Step 5
Add water in a 1:1 ratio and add a little salt. Then stack the seafood one by one, cover the pot and simmer.
Step 6
When the water boils, turn to medium-low heat and simmer to collect the juice, and finally sprinkle in thinly sliced lemon, sprinkle some minced coriander in, the taste is completely different, especially fragrant, which makes your appetite whet up
Step 7
The rice is golden brown, absorbing the flavor of seafood, mixed with the fragrance of lemon, and a large bowl is not enough to eat.
Step 8
Here is another picture of the finished product
Cooking tips for paella
1. Saffron pregnant women and parturients cannot eat it, and can be replaced with curry. 2. After the rice is soaked, add water in a 1:1 ratio 3. Lemon and coriander are indispensable