100% Spanish flavor - paella(xi ban ya zi wei xi ban ya hai xian fan )

100% Spanish flavor - paella

Introduction:

"I went to a seafood port a few days and bought a lot of seafood that I caught in the morning. Finally, I can make my favorite Spanish paella, even to warm up my trip to Spain at the end of the month. Although I'm studying French cuisine in France, I prefer plain and common Spanish cuisine to French cuisine. Among them, my favorite is paella. I always fantasize that if I can own my own restaurant, I will take Spanish paella as my main dish. I will never be stingy of ingredients, a lot of fresh seafood, fat chicken, and saffron, the soul of Spanish paella. I will use the top-grade one, not to insult it absolutely. As the name suggests, paella is a kind of rice with a lot of seafood. The most traditional way is to add mussels, cuttlefish and prawns, which are abundant in Spain. Of course, meat is also indispensable. The most common way is chicken, but also rabbit meat. Vegetables are usually green and red peppers, peas, tomatoes and onions. When frying, add chilizo and paprika chili powder to make them more spicy. If these are not fixed, then saffron is absolutely irreplaceable. If there is no saffron, there will be no unique aroma of saffron in the rice, which is definitely not authentic Spanish paella. Saffron is the most expensive material in the world. I bought a small bottle of 0.1g. There are four bottles in a box. It's more than 50 RMB. It's more expensive than gold. If you can't buy the rice made in Spain, you can choose the rice with low viscosity, but it must be wash free. The rice of this dish can't be washed and can't be turned over. Sprinkle with a little basil and squeeze with lemon juice. Authentic Spanish paella is a kind of Pan called pealla. We can use the ordinary non stick pan. This dish seems to have many steps, but it's not complicated. If you cook it several times, it will definitely become the most popular and eye-catching "dish" at the banquet. Another way to eat paella: http://home.meishichina.com/recipe-59592.html ”

Production steps:

Step 1: mussels brush away the surface impurities, soak in water and spit sand.

Step 2: put the white wine in the pot, add the mussels and cook until the mouth is opened, and select the bad mussels that are not opened.

Step 3: pick up the mussels, leave eight on the rice, and take the rest of the meat. Baijiu do not throw, keep cooking.

Step 4: clean up the fish bones and cut them into small pieces.

Step 5: peel and dice carrot, peel and dice an onion.

Step 6: put a little olive oil in the pot, add diced onion and stir fry until fragrant.

Step 7: add carrots and stir fry.

Step 8: add fish bone and fry until the surface turns white.

Step 9: add boiling water, white pepper and 2 pieces of bay leaves to boil.

Step 10: remove the black film on the surface of cuttlefish and remove the viscera.

Step 11: wash the treated cuttlefish and cut into rings.

Step 12: trim the shrimp.

Step 13: fry the chicken legs in oil until golden brown.

Step 14: peel the onion and red onion, and seed the sweet pepper.

Step 15: dice the onion and red onion, and slice the chorizo sausage.

Step 16: cut the tomato into small pieces and the sweet pepper into thick strips.

Step 17: take 0.3 g saffron.

Step 18: add some fresh fish soup, saffron, 2 bay leaves and 2 garlic skins, and simmer for 5 minutes.

Step 19: add olive oil to the pan and heat.

Step 20: add onion, red onion, garlic and stir fry until fragrant.

Step 21: add the chorizo sausage and stir fry until the oil comes out.

Step 22: add paprika chili powder.

Step 23: add tomato and stir fry until the tomato is soft and rotten.

Step 24: add sweet pepper, green beans, cuttlefish ring, mussel meat, stir fry, add salt seasoning.

Step 25: add rice and mix well.

Step 26: add safflower water.

Step 27: add white wine cooked with mussels.

Step 28: add the boiled fish soup.

Step 29: put in the seafood and chicken leg, turn on a low heat, cook until the soup is dry, and turn off the heat when the rice and seafood are cooked.

Step 30: cut the fresh Brazilin into small pieces.

Step 31: cut the lemon into eight pieces.

Step 32: put in lemon, sprinkle with basil, sprinkle with paprika chili powder.

Materials required:

Rice: 100g

Shrimp: 8

Cuttlefish: 1

Mussels: 20

Green beans: 30g

Chicken leg: 4

Green sweet pepper: half

Red sweet pepper: half

Onion: 2

Carrot: 1

Red onion: 1

Sausage: 50g

Fish bone: moderate

Lemon: 1

Brasili: moderate

Saffron: 0.3 g

Salt: right amount

Chili powder: 5 teaspoons

Laurel leaf: 5 pieces

White pepper: right amount

White wine: 250ml

Garlic slices: 5 slices

Note: 1. Seafood can be changed into your favorite, you can also add fish. 2. If you don't have paprika chili powder, replace it with the finest chili powder you can buy. 3. Fry the seafood that is not easy to be cooked, such as the cuttlefish I used today. 4. Add the garlic slices and laurel leaves to the rice. 5. White wine should be dry white as far as possible. 6. Don't cover the pot when cooking. Don't turn it over. As long as the fire is not too big, it won't paste. 7. You can also omit the part of fish soup, and use ready-made or clear water. 8. Saffron is best in powder form, which can be directly fried with chili powder without boiling. 9. You can also add some curry powder and tomato juice. Now many businesses use them to replace saffron in order to save cost. 10。 Chicken can be used in other parts of the chicken, but it's better to have less bones. It can also be replaced by fish and rabbit meat. If it's not easy to cook, fry it in an oil pan. If it's easy to cook, just put it on top. 11. This is the number of four to six people, which can be increased or decreased according to the actual situation. 12. Chorizo sausage can be replaced or omitted.

Production difficulty: Advanced

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Xi Ban Ya Zi Wei Xi Ban Ya Hai Xian Fan