Paella
Paella (Spanish Paella, pronounced pa-e-ya). Paella means pot in the local language, so in fact, Paella does not literally refer to paella, but rice cooked in an iron pot. Just like pizza, rice is the base, and any ingredients can be added to it. The full name of paella should be paella de mariscos, but since the use of seafood is a more common way, paella has been used to refer to paella in general. There are several theories about the origin of Paella, and the story is relatively long, so let’s not talk about it, but Baidu has it all at once. The only thing to remember is that the origin of paella is Valencia, Spain, and the locals have a sense of pride in paella, just like Italian Neapolitans for pizza, Beijingers for roast duck, Cantonese people for roast goose, Liuzhou people for snail noodles… In short, if you say in front of Valencians that paella is the best in Barcelona, they will immediately roll up their sleeves and fight for you. “Without crocus, everything is in vain” In view of Dr. Chen’s mantra, in order to make this paella taste more authentic, I can’t run less than ten pharmacies, the third day of the Lunar New Year, there are not many pharmacies that are open, and there are even fewer crocuses for sale! Just when I was dejected, I finally bought it at an inconspicuous pharmacy! Then buy ingredients such as seafood, dry white, pearl rice … You must know how difficult it is to buy ingredients in our third-tier cities. For example, this paella special rice, no, so I have to use Northeast pearl rice instead. It took nearly three hours to prepare the ingredients, and when I got home, I couldn’t wait to fire. Keeping in mind many of the precautions raised by Dr. Chen before, I also asked Dr. Chen for advice when making paella. I am glad that I made this paella for the first time, and I feel good. At least this time my son ate it and no longer refused, and my grandmother, the eighty-year-old lady, was also full of praise. Well, my husband said, this rice is sandwiched. I said, that’s right, authentic paella must taste raw. Finally, thank you Dr. Chen for taking the trouble to give guidance and guidance from material selection to cooking. I will continue to ask you for advice!
How to make paella
Step 1
Group photo of ingredients. The clams have been cleaned, the shrimp lines have been picked out, the squid has been torn off the red skin and cut into rings, and all the seafood has been drained for later use.
Step 2
Chop the garlic, red pepper, tomato, and onion and dice for later use
Step 3
Put two and a half spoons of olive oil into the pot, add minced garlic when it is 80% hot, stir-fry until fragrant, add diced onions and stir-fry
Step 4
After sautéing the onion until fragrant, add the bell pepper and stir-fry for one minute
Step 5
Add diced tomatoes and continue to stir-fry until juice comes out
Step 6
After the juice is extracted, add the rice rinsed with tap water and drained, a little saffron and paprika
Step 7
Stir-fry evenly for about a minute
Step 8
Add the dry white wine and continue stir-frying
Step 9
Add the broth after the alcohol flavor evaporates. Also add an appropriate amount of salt and black pepper to taste.
Step 10
The whole process is on low heat, and the pot body can be rotated from time to time to ensure even heating
Step 11
After the rice is juiced, add the seafood and sprinkle with green beans
Step 12
In order for the seafood to be cooked, you can use chopsticks to turn the seafood. Do not turn the rice
Step 13
When the seafood is cooked, the rice juice is also dry. The rice is granular.
Step 14
The fragrant paella is out of the pot! A little bit of pot rice is more delicious
Cooking tips for paella
1. If you use squid, you must remember to tear off the red skin on the outside first, because if you don’t tear it, the red skin will ruin the color of a pot of rice. 2. The squid rings can be put in some oil first, and finally placed on the rice with other seafood to cook, so that the squid will be more delicious after it comes out of the pot. 3. The pot body can be rotated throughout the process to make the heating more even. 4. If you can’t buy paella rice, you can use Northeast pearl rice instead. 5. Put a small amount of saffron at a time, if there are too many, the special fragrance will be unbearable! 6. I didn’t put lemon in the picture, lemon juice in cooking will ruin the taste of paella, you can put some lemon after the pot, or add a little lemon juice to the portion you eat. 7. Seafood can be selected according to your own taste. 8. Do not turn the rice after adding the broth, otherwise the starch of the rice will come out and the rice will become soft and slimy. 9. The rice made from authentic paella should have some sticky teeth and a little bit of a sandwiched texture.