Baked Chicken Paella
by Large frying spoon
Favorite
Difficulty
Normal
Time
15m
Serving
2
Paella is a specialty of Spain and Italy, with a certain representativeness. This delicacy is delicious and the preparation is not complicated. It is similar to Chinese braised rice, except for the operating methods, materials and condiments. As long as you know a little bit about its production process, you can make it authentic at home. Seafood rice.
There are several kinds of paella, including baked rice made with pure seafood, paella made with fungus and vegetables, and baked rice with cuttlefish sauce and chicken paella, etc. They have their own characteristics and taste very delicious.
"Saffron" is an important condiment for making paella, also known as "saffron". It was originally an imported product. It was introduced to the Middle East from Europe more than a thousand years ago, then from the Middle East to India, and later from India to China. Saffron was originally called saffron or saffron. It grows in plateau areas above 3000 meters above sea level. The climate and humidity must be suitable. The flowers are blue or flower-colored. The so-called saffron is only its stamen part. From the stamen part, the yield will naturally be low, and the price will also be expensive!
In China, saffron is regarded as a precious medicinal material, while in Spain and Italy, it is regarded as a condiment and used to make rice, noodles or soups. At present, the country with the highest saffron production is not China but Iran, where it is equivalent to 20 yuan per gram to buy saffron. In China, it costs more than 80 yuan. The longer the stamens, the more expensive the price.
Only a small amount of saffron can be used to make paella. Generally, 500g of rice is used to make paella, and only 0.5g of saffron is enough"
There are several kinds of paella, including baked rice made with pure seafood, paella made with fungus and vegetables, and baked rice with cuttlefish sauce and chicken paella, etc. They have their own characteristics and taste very delicious.
"Saffron" is an important condiment for making paella, also known as "saffron". It was originally an imported product. It was introduced to the Middle East from Europe more than a thousand years ago, then from the Middle East to India, and later from India to China. Saffron was originally called saffron or saffron. It grows in plateau areas above 3000 meters above sea level. The climate and humidity must be suitable. The flowers are blue or flower-colored. The so-called saffron is only its stamen part. From the stamen part, the yield will naturally be low, and the price will also be expensive!
In China, saffron is regarded as a precious medicinal material, while in Spain and Italy, it is regarded as a condiment and used to make rice, noodles or soups. At present, the country with the highest saffron production is not China but Iran, where it is equivalent to 20 yuan per gram to buy saffron. In China, it costs more than 80 yuan. The longer the stamens, the more expensive the price.
Only a small amount of saffron can be used to make paella. Generally, 500g of rice is used to make paella, and only 0.5g of saffron is enough"
