Paella with Cuttlefish Sauce
1.
The main materials are available.
2.
You can buy Spanish rice online, but Italian rice is used here.
3.
The main difference from domestic rice is the starch content. If you find it troublesome, you can also use domestic Northeast round-grain rice instead.
4.
The cuttlefish juice of Tinta De Sepia seems to basically use this brand. It is said that it is best to squeeze the juice with fresh cuttlefish, but it is conceivable that the household operation is too troublesome, so it is better to use the ready-made one.
5.
Remove the prawns, remove the prawns, remove the prawns, and remove the shrimp legs. Wash the clams and mussels; mince garlic, diced onions, and peel and dice tomatoes for later use.
6.
Melt the butter, add onion diced and fry until transparent.
7.
Add garlic and stir fry to create a fragrance.
8.
Pour in the diced tomatoes and stir fry until the tomatoes are juiced, add dried parsley and continue to stir fry.
9.
It was said on the Internet that Arborio rice should not be washed, so he took two portions and rushed it down and threw it into the pot.
10.
Add appropriate amount of chili powder, stir-fry the rice and vegetable base ingredients evenly.
11.
Add about 100ml of broth and stir fry.
12.
Seeing that the soup has dried up slightly, immediately continue to add the broth. This action is slowly repeated three times over a low heat for about 12-15 minutes. During this time, keep stirring, leaving about 100ml of the broth for later use.
13.
Take a spoonful of cuttlefish juice, about 10 ml.
14.
Add the cuttlefish juice and stir evenly over low heat.
15.
Add the remaining stock, stir and spread the rice evenly. You can try to see if the rice is cooked in the meantime.
16.
Fill the rice with mussels, clams, and fresh shrimps evenly.
17.
Cut the lemon into corners and squeeze the juice into the rice. The lemon corners are also thrown into the pot.
18.
Cover and simmer on low heat and simmer for about 5 minutes.
19.
You can sprinkle some chopped parsley after it is out of the pan.
Tips:
1. It tastes better when the broth is adjusted;
2. Cuttlefish juice has a special umami taste, but it should not be too much;
3. Both broth and cuttlefish juice have a salty taste, it is recommended not to add salt;
4. The types of seafood can be determined according to personal preference.
5. There is also a method of baking with cheese at the end, you can try it.
