Paella

Name: Paella
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl No wash rice; 4-5 only Fresh shrimp; 6 scallop; 4-5 only Bird shell; 2 pcs tomato; 1/2 Bell peppers; 1/2 green pepper; Some chicken; Some Haricot vert; 1.5 bowls Broth; Some olive oil; Some Pearl onion; Some garlic

by Chunchun Chef

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

During two trips to Spain, I tried Paella more than ten times. From Madrid to Barcelona, from Granada to Seville, Paella in each place has its own characteristics, and my favorite is the taste of Barcelona. Going to a well-decorated restaurant, you will taste the exquisiteness and meticulousness, while walking into a small bar casually will feel the personality and characteristics. In contrast, the latter is more attractive to me. Paella's selection of materials is eclectic, seafood, meat, and vegetables, which can meet the needs of every taste bud. The only constant is saffron, which gives Paella a unique taste and temperament. Everyone has their own reasons to like Paella. It can be the golden color, the rich connotation, or the exotic style. Give it a try, let's start a journey of exotic food together! "

Paella

1. Dice tomatoes, bell peppers, and green peppers.

2. Wash seafood and remove fishy lines.

3. Blanch chicken thigh meat to remove fishy. The green beans are blanched and cooked. Finely chop garlic. Spicy sausage slices. Dice pearl onions. Lemon slices.

4. Prepare saffron, chopped parsley, and chopped black pepper.

5. Heat olive oil in a pot, add pearl onions, and fry until transparent.

6. Add minced garlic and sauté until fragrant. Add the chicken and parsley, and fry until the chicken is golden brown.

7. Add tomatoes, colored peppers, and green peppers, and fry until the tomatoes are juicy and the colored peppers become soft.

8. Add the spicy sausage and half of the green beans, and stir well.

9. Add red sweet pepper powder and stir-fry evenly.

10. Add saffron and stir-fry evenly.

11. Add the non-washing rice and stir fry, and each grain of rice is evenly coated with the soup.

12. Add white wine, add 1.5 bowls of broth after the alcohol evaporates. Add black pepper and sea salt to taste.

13. Bring to a boil, turn to low heat and cook for 15-20 minutes without stirring.

14. Wait until the rice grains absorb most of the soup, add seafood, press down gently, and bury it in the rice to arrange the shape you like. Cook for 10-15 minutes to make sure the seafood is cooked through.

15. Add the remaining green beans before serving to add some green on the surface. Sprinkle an appropriate amount of chopped parsley. Turn off the heat and put the lemon on the table. The crispy rice crust is just right. The golden one-pot paella is mouth watering and can't stop!

Tips:
Seafood and vegetables can not be limited to the content of the recipe. Every family, everyone can create whatever they want. Give it a try and use your favorite ingredients to make a unique paella!

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Paella

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Paella

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