Paella, originated in Valencia, Spain, in the local language means "pot" (from Latin patella), while in Spanish paella refers to this type of rice, and the pot for making this meal is called paellera. The basic ingredients are rice, olive oil and saffron, complemented by a variety of seafood or meat. Common types are paella de peix or paella de marisco, so some people mistyped it into paella, but so far it has produced a variety of large pots of rice (can be served with sausage, chicken, duck, green beans, Crayfish, lobster, mussels, onions, peas, bell peppers, shrimps, squid, garlic), the pot is made with a special pot, the pot is large, shallow and flat. First fry the meat with olive oil and then the vegetables. Then the rice is allowed to infiltrate. Add boiling soup and lower the fire. When the rice is cooked, leave the fire and let the rice absorb the remaining juice. Allow to cool for a few minutes. Lemon juice can be added to the food. Feed directly from the pan with a spoon. In fact, Paella is not only found in Spain, but in my hometown of Xinjiang, the Uighur hand is also a kind of Paella. The basic production process is to add rice to the meat after the spices are evenly mixed, and all of them require that the rice should have one grain and one grain. Italy also has Italian stewed rice, but it is only to add broth in several portions. Finally, the rice is cooked to be soft and a little juicy. The cost of doing this is a bit high, and it takes time and patience. But everything is worth it!
This is basically the case with all the raw materials, and the green beans have forgotten to shoot. In addition, the seasonings were not taken.
Cut the vegetables into small ones, pay attention to the tomatoes to peel and seed. Slice the salami, cut the bacon into small pieces; wash all the meat and dry the surface. Shrimp to the mud line; squid to the internal organs, to the head, cut into the squid ring; seafood covered with plastic wrap, must be placed in the refrigerator;
Treat the salmon: After washing and drying, cut into cubes of about 2cm; preheat the pan, add half of the olive oil, heat up to 70%, cook the salmon, fry until golden, remove and drain, and set aside.
Shrimp, fry for about 1 minute, remove and drain the oil; the squid rings also need to be fried quickly, no more than 1 minute; finally, the chicken legs are fried to golden. spare.
Start a stockpot, heat the broth, and add saffron, you can directly add the saffron filaments to the pot, or you can grind it into powder. Transfer the salt, a little more, otherwise the rice has no taste.
Preheat the pan, pour in the remaining half of the olive oil, stir fry the sausage and bacon for 2 min, add onions, minced garlic, and black pepper until the onions are soft.
Add thyme leaves, crushed peppers, and paprika rice. Stir well and make the rice grains fully colored. Add white wine, boil, add tomato diced, broth, bury the chicken legs in the middle of the rice, simmer for 20 minutes.
8 Wait for the rice grains to swell, eat it is already half-cooked, and when there is a little sandwich, add green beans, gourd diced, red pepper diced; continue to cook for about 10 minutes
Insert the rice into the rice and open it up. If you want seafood to mix the taste of rice, you can join it at this time. But the crispy taste of seafood will not be preserved, so I only added it last.
When the rice is ripe for seven or eight, add all the seafood, continue to cook until the rice is ripe, turn off the fire, and serve.
1. Must be made with shallow-mouth pan, preferably cast iron pot, fast heat conduction, there is no use of non-stick pan; 2: rice can not have water, drain well; best use no wash rice; 3: saffron is the soul, Can not save; with turmeric, although the color is similar, the taste is completely different; 4: in the soup to adjust the salt, because the latter steps can not basically flip the rice, unless you do not pay attention to the sale. And the amount of broth should be appropriate, usually the ratio of rice to water is 1:2; but it is related to the size of rice, fire, and the heat conductivity of the pot. It is not absolute; if it is not easy to master, it is recommended not to add too much, last million One meter of grain is hard, you can add another spoonful of broth, cook a little more for a while; but if you start to add more, the rice is sticky, basically no way to remedy it; 5: the whole process can not add a lid; after the wine is added, Roll off the broth and remove the alcohol and the acidity of the wine.