Chinese Food
Spanish Seafood Rice
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Paella. Paella means pot in the local language, so in fact, it doesn't refer to seafood rice. It refers to rice cooked in iron pot. It's like pizza. Rice is the base material. You can add any ingredients in it. The full name of paella de marisco should be paella de marisco. But since the use of seafood is a common way, paella has been used to refer to paella in general. There are several ways to say about the origin of paella. The story is relatively long. Baidu has it in a moment. The only thing to remember is that the origin of paella is Valencia, Spain. The local people have a sense of pride in paella, just like the Italian Neapolitans for pizza, the Beijingers for roast duck, the Cantonese for roast goose, the Liuzhou people for snail powder... Anyway, if you are
Cooking ingredients
Cooking Steps
Step1:Take a group photo of ingredients. The clams have been cleaned. The shrimp line has been picked out. The squid has been torn off and cut into circles. All seafood will be drained for use.
Step2:Dice garlic, red pepper, tomato and onio
Step3:Put two and a half spoonfuls of olive oil into the pot. When 80% of the oil is hot, put garlic in it. Stir fry the onion and then stir fry it
Step4:Stir fry the onion and add the sweet pepper. Stir for one minut
Step5:Add diced tomatoes and continue to stir fry until juic
Step6:After juicing, put in the rice that has been washed with tap water and drained. A little crocus and chili powde
Step7:Stir fry evenly for about one minut
Step8:Add dry white wine. Continue to stir fr
Step9:When the alcohol flavor evaporates, add the stock. Add salt and pepper to taste.
Step10:Small fire in the whole process. The pot can be rotated from time to time to ensure even heatin
Step11:Put the seafood in the rice juice and sprinkle it with green bean
Step12:In order to make the seafood ripe, you can use chopsticks to turn the seafood. Do not turn the ric
Step13:When the seafood is done, the rice juice is dry. The rice is granulated.
Step14:The delicious paella is out of the pot. A little pot is more deliciou
Cooking tips:1. If you use squid, make sure to tear the red skin out first, because if you don't tear it, it will destroy the color of a pot of rice. 2. Put some oil in the squid ring first. Finally, put it on the rice with other seafood to cook. Then the squid will eat better after the pot is out. 3. The whole process can rotate the pot body to make the heating more even. 4. If you can't buy special rice for seafood rice, you can use northeast pearl rice instead. 5. Put a small amount of saffron at a time. Too much, the special fragrance will be unbearable. 6. I don't put lemon in the picture. Putting lemon juice in the cooking will destroy the taste of seafood rice. Put some lemon after you leave the pot, or add a little lemon juice to your own share. 7. You can choose different kinds of seafood according to your taste. 8. Do not stir the rice after adding the high soup. Otherwise, the rice starch will come out. The rice will become soft and sticky. 9. The rice made from authentic seafood rice should have some sticky teeth. It has a little bit of raw taste. Delicious cooking
