Spanish seafood pot rice

Spanish seafood pot rice

Introduction:

"In the middle ages, Spanish Gypsies like to live together, cooking food on the campfire, playing and dancing at the same time. The atmosphere is bold and enthusiastic, which lays the foundation for the later Spanish dance to be world-famous. At the campfire dinner, there is a cooked paella. Paella is the "national dish" of Spain. Almost every family can cook it. It originated in Valencia province of Spain. When fishermen come back from fishing, the women in the family wash all kinds of miscellaneous seafood and add rice and spices to cook. This popular paella can be easily made. It tastes delicious and the rice is bright. The earliest creators of it were not fishermen, but sailors who went to sea from Valencia. Spain was an old imperialist. Before England, Spain's navigation career was very developed and dominated the world for more than a century. Later, it was Britain that declined, and now it is replaced by the United States. The seaman used to eat seafood steamed rice, of course, when they used a large pot of rice that could be eaten by dozens of people, and later became the essence of the state banquet after the state was gradually developed.

Production steps:

Step 1: all ingredients.

Step 2: cut lentils and asparagus into sections, dice tomato, onion and garlic, shell scallop and wash, cut cuttlefish into four pieces, cut prawns, wash their claws, wash chicken wings, soak saffron in warm water.

Step 3: heat up the frying spoon and add olive oil.

Step 4: add chopped onion and garlic and stir until fragrant.

Next step: stir fry the chicken wings.

Step 6: stir fry the chicken wings until yellowish, then add in the prawns, cuttlefish and scallops.

Step 7:

Step 8: fry shrimp until discolored, add mushroom lentils and stir fry.

Step 9: pour in the clear soup and bring to a boil.

Step 10: bring the soup to a boil.

Step 11: bring the soup to a boil, add a little red pepper powder and mix well.

Step 12: season with pepper and salt.

Step 13: season with salt.

Step 14: pour in a proper amount of brandy to remove the fishy smell. At this time, the shrimp and cuttlefish have been cooked and fished out.

Step 15: start to stew the rice with the seafood and chicken soup, and put the washed rice into the pot to boil.

Step 16:

Step 17: after the rice is boiled, pour the pre soaked saffron water into the pot and cook over medium heat for 15 minutes.

Step 18: put half cooked rice together with a little soup into the pot, stack seafood ingredients on the rice, sprinkle with diced tomato and asparagus, cover the pot, simmer for 10 minutes until cooked, turn off the heat, drop a few drops of lemon juice, and serve. At this point, all operations are completed.

Step 19: characteristics of paella: beautiful color, overflowing aroma, strong taste, fresh and sweet, smooth taste, meat and vegetable collocation, rich nutrition.

Materials required:

Round grain rice: 250g

Chopped onion: 50g

Chopped garlic: 10g

Brandy: 20ml

Saffron: 30

Clear soup: 1000ml

Prawn: 200g

Cuttlefish: 60g

Scallops: 100g

Chicken wing root: 200g

Tomato: 100g

Lentils: 100g

Mushroom: 30g

Red pepper powder: 1g

Salt: 3 G

Pepper: right amount

Olive oil: 20ml

Lemon juice: a little

Precautions: 1. To make clear soup, you can use a concentrated chicken juice sold in supermarkets to mix it with a concentration of 20:1. 2. After putting in the rice, saffron can be directly put into the pot or soaked in water, boiled to medium rare, and then simmered in low heat. It will taste good. 3. Rice can also be fried in oil before cooking, rice will be more shiny and delicious. 4. The easy cooked prawns, cuttlefish and scallops can be fished out when they are slightly cooked. It's not easy to cook them too long. Otherwise, they will not taste good if they are too old, because they have to be stewed later. Chicken wing root can be cooked with rice, and cooked meat is just rotten. 5. It's best to add enough soup at one time. Do not change the soup, and try not to add more soup. If you find that there is a lack of heat and the soup is dry, you can add less boiled water. The rice stewed in seafood soup is the most fragrant. 6. You can also use other seafood ingredients to make paella. The ingredients must be fresh, but don't remove the prawns, because the red stewed rice in the prawn brain is very fragrant.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh