Recipe: Spanish seafood paella

Home Cooking Recipe: Spanish seafood paella

Notes:

Paella, the main source of production in Spain, the fish and rice capital of Valencia, a kind of seafood that is made from Spanish glutinous rice. Going to a restaurant in Spain, the paella set on the table is different, made from the finest materials, and also made from ordinary seafood. Good paella should use a good fresh big fish bone soup to cook rice, which is served with lobster, abalone, cuttlefish, scallops, etc., and it is delicious if it is delicious. Of course, small fish and shrimp can also be used, but the materials should be fresh, preferably live. I don’t have such valuable materials in my own home, but I can guarantee that it is very good.

Ingredients:

Steps:

  1. Home Cooking Recipe: Material ready

    Material ready

  2. Home Cooking Recipe: Washed seafood, drained water, colored bell peppers diced

    Washed seafood, drained water, colored bell peppers diced

  3. Home Cooking Recipe: 400 meters of fragrant rice, do not wash

    400 meters of fragrant rice, do not wash

  4. Home Cooking Recipe: Yellow onion diced

    Yellow onion diced

  5. Home Cooking Recipe: Tomato diced

    Tomato diced

  6. Home Cooking Recipe: Cuttlefish, squid, mussel meat, drained

    Cuttlefish, squid, mussel meat, drained

  7. Home Cooking Recipe: The broth is burned in a small pot and not boiled (I use a thick soup). Put a little olive oil in the pan, stir fry the onion for 3 minutes until it is transparent, stir fry the garlic, and add the tomato and sweet pepper. Stir fry for 2-3 minutes until the tomato juice is slightly soft. The next chili powder, rice and saffron continue to stir fry for 2 minutes. Under the white wine, be sure to wait until the alcohol is evaporated and pour into the broth. The soup is almost immersed in rice, seasoned with salt and black pepper. Turn to low heat for 15-20 minutes, do not turn.

    The broth is burned in a small pot and not boiled (I use a thick soup). Put a little olive oil in the pan, stir fry the onion for 3 minutes until it is transparent, stir fry the garlic, and add the tomato and sweet pepper. Stir fry for 2-3 minutes until the tomato juice is slightly soft. The next chili powder, rice and saffron continue to stir fry for 2 minutes. Under the white wine, be sure to wait until the alcohol is evaporated and pour into the broth. The soup is almost immersed in rice, seasoned with salt and black pepper. Turn to low heat for 15-20 minutes, do not turn.

  8. Home Cooking Recipe: When you can't see the water, spread all the seafood evenly on the rice, and gently press down to half buried in the rice.

    When you can't see the water, spread all the seafood evenly on the rice, and gently press down to half buried in the rice.

  9. Home Cooking Recipe: Squeeze the lemon juice (about 1/3 lemon), then sprinkle the green beans evenly, cover the lid for 5 minutes, turn the seafood over, and finally turn to the fire for 3 minutes.

    Squeeze the lemon juice (about 1/3 lemon), then sprinkle the green beans evenly, cover the lid for 5 minutes, turn the seafood over, and finally turn to the fire for 3 minutes.

  10. Home Cooking Recipe: Golden rice is a saffron, and without saffron, it cannot be called paella. Many restaurants outside will use curry powder instead, and the nutritional value and cost will be greatly reduced.

    Golden rice is a saffron, and without saffron, it cannot be called paella. Many restaurants outside will use curry powder instead, and the nutritional value and cost will be greatly reduced.


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