Luxurious Rice with High Value---spanish Paella

Name: Luxurious Rice with High Value---spanish Paella
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Wash-free pearl rice; 30g Dried scallops; 200g Squid flower; 8 Prawns; Some Clam; Some olive oil; 1/2 onion; 3 cloves garlic; 1/2 Green bell pepper; 1/2 Red Bell Pepper; 2 pcs tomato; 4 Tricholoma; Some Haricot vert; Some lemon; Some Saffron; Some parsley; Some Chili powder; Some Crushed black pepper; About 150g White wine; About 400g Broth

by sunshinewinnie

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Paella (Paella, transliterated as Baeya), one of the three famous Western dishes, is as famous as French snails and pasta. Paella originated from Valencia, the capital of fish and rice in Spain. It is colorful, nutritious and has a good appearance. Saffron is the soul of paella. It is indispensable. It is accompanied by your favorite vegetables and seafood. ,coveted.
Recently, a neighbor gave us some Iranian saffron. She probably brought it back from abroad some time ago. When I saw saffron, the first thing that popped out of my mind was paella. The weather is getting hotter and the desire to go out is getting lower and lower, so use the holiday to cook food.
Paella can be described in two words-luxurious, and it is indeed the case. There are a lot of ingredients. Although the process is not difficult, some of the ingredients are not used in the usual Chinese meal process, and the preparation is a little cumbersome. In order to have as many raw materials as possible, we also went to a supermarket with more imported goods.
Spain is a strong football country. After cooking Paella, I suddenly remembered the European Cup. What results will Spain achieve in this European Cup? Let's wait and see. "

Luxurious Rice with High Value---spanish Paella

1. Add some cooking wine in the water (to help remove the fishy), put the scallops in and soak for 15 minutes, after soaking, tear off the bad tendons and clean them.

Luxurious Rice with High Value---spanish Paella recipe

2. Prepare the dishes you need.

3. Prepare the dishes you need.

4. Prepare the rice.

5. Prepare seafood, these are the ones I use today.

6. Chopped green and red peppers.

7. Chop tomatoes and onions, and slice mushrooms.

8. Cut garlic into minced garlic, prepare parsley, paprika and saffron.

9. Prepare white wine.

10. Pour olive oil in the pan, add the chopped onion and minced garlic and fry until the aroma is fragrant, then pour the green and red peppers, add parsley and chili powder and stir fry.

11. Add the crushed tomatoes and fry until the soup comes out, pour in the rice and saffron, add the black pepper, and fry until the rice is completely covered by the soup.

12. Pour in white wine and stock.

13. Put the mushroom slices and scallops in the mouth and cook for about 15 minutes on low heat.

14. After 15 minutes, the soup was almost dry.

15. Add the seafood and green beans, and simmer for about 10 minutes until the clams are fully open and the seafood is ripe. When eating, squeeze lemon juice, sprinkle some parsley, and mix well.

16. Saffron is the soul of paella and is indispensable.

Tips:
Ingredients: non-washing pearl rice 200 g scallop 30 g squid flower 200 g prawn 8 clams Ingredients: olive oil, onion, half garlic, 3 cloves of green sweet pepper, half red sweet pepper, half tomato, 2 mushrooms, 4 green beans, lemon flavor: Saffron, parsley, chili powder, black pepper broth (with salt) about 400 grams, about 150 grams of white wine
1. The rice for paella is more important. It is best to use short round rice produced in Spain. I didn’t see it in the supermarket. This time, I used pearl rice instead. That is, if you are looking for a more authentic taste, you can go shopping online.
2. Whether it is seafood or vegetables, you can increase or decrease it according to your preference.
3. I didn’t buy fresh parsley. I bought slices of dried parsley in the supermarket. The paprika was originally produced in Spain, but the packaging was too large to give up. Finally, the paprika from Austria was used. Slightly smoky.
4. The broth I used today has salt in it, so no salt was added.
5. In addition to clams, I blanched other types of seafood with water first, as did green beans.

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Luxurious Rice with High Value---spanish Paella

Ingredients

Luxurious Rice with High Value---spanish Paella

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