Paella

Paella

Introduction:

"September and October are good seasons to eat seafood in different styles. I suggest that friends who like to eat seafood have a try. The steps are very simple, the taste is delicious, and the appearance is very frightening ~ ~ I'm a local bird. Recently, I'm crazy about iron casting pots, and I bought several big and small ones!! For the sake of this expensive pot, I recently pretended to be a foreigner. Every day, the whole meal seems fancy and complicated. In fact, one pot of paella and casserole is very suitable for families of two or three people. With two small cold dishes, it can be served. And it's easy to do in summer! "

Production steps:

Step 1: remove the bone from the chicken leg, separate the skin from the meat and dice; dice the onion; cut the side dishes according to your favorite shape; soak the saffron in warm water.

Step 2: soak seafood in brine in advance, spit out sand; squid knife for standby.

Step 3: soak the fragrant rice in clean water for a while, and drain it.

Step 4: melt a little butter and stir out the oil in the chicken skin.

Step 5: stir fry the chicken until golden, take out and set aside.

Step 6: start the pot again, melt the butter and stir fry half of the diced onion.

Step 7: stir fry all the seafood, add white wine and a little salt after changing color.

Step 8: Seafood 5 cooked on it, by the spare.

Step 9: start the pot again, add a little more oil, saute diced onion, and deep fry onion over low heat.

Step 10: add garlic cloves and stir fry the soaked rice.

Step 11: stir fry the rice with medium and small heat until transparent; stir fry with tomato; after the tomato soup comes out, pour in chicken leg, ham and seafood; add spices and saffron (the water for soaking saffron) to adjust the saltiness.

Step 12: simmer until the rice is cooked.

Step 13: Sprinkle chopped black pepper before leaving the pot, and code the colored pepper.

Step 14: serve with fresh lemon juice.

Materials required:

Rice: right amount

Boneless chicken leg: right amount

Clams: moderate

Prawns: moderate

Squid tube: right amount

Tape: appropriate amount

Onion: right amount

Scallion: right amount

Tomato: moderate

Color pepper: right amount

Saffron: right amount

Rosemary: moderate

Sage: right amount

Basil: right amount

White wine: moderate

Salt: right amount

Black pepper: moderate

Butter: moderate

Olive oil: right amount

Note: authentic Spanish paella is raw. When I go to a restaurant, I always say it's well done. So when I made it myself, I added some chicken stewed rice in the final step. If you are used to eating authentic food, you can skip this step!! Saffron can't be omitted. It's available in pharmacies.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh