Paella is the most commonly eaten by the Spaniards. I remember when my Spanish classmates asked us to eat at his home in Madrid. They used a thin layer of rice in a flat iron pan. The bottom of the rice had a casserole. The rice was not soft and not hard to eat. good smell. The seafood is also very tender. There are basically two kinds, one is full seafood, the other is seafood + chicken legs. Spanish paella is really a nostalgic. My current recipe will also make you feel good!
Prepare all the ingredients for this meal, because it will take more than 20 minutes to do it. Because seafood is cooked very fast, it is not good to cook seafood.
Put the shellfish in another pot, pour some white wine, cook until the beginning of the opening, turn off the fire and put it back (for 3-4 minutes) to pour out the water inside.
Break the onions and garlic, pour in the olive oil, and burn until the onions change color.
Pour the prepared shrimp (the fresher the better), stir it and turn it red and take it out. At this time, the shrimps are full of the aroma of garlic and onions. In the end, you will know that the secret is in the small details, and the oil here is more (7). If you are doing chicken legs, the chicken legs should also be put down, because the chicken legs should be burnt for a long time.
Pour the prawn, pour in the squid, stir fry until the scent, add saffron, Parket powder, chili powder, stir well, then pour the canned tomato into the water from the shell, (the amount of water is more difficult to control) 400 grams of rice put 500ml of water, but each person's heat is not the same as the pot used, so this should be carefully buckled.
Put the water and all the seasonings and taste the taste. Generally, you don't need to put salt. After boiling with a big fire, turn to a small fire. After 5-10 minutes, you can put the vegetables. (I usually put the beans and green peppers, I have to cook for a long time. This time, my husband forgot to buy vegetables, I will use green vegetables instead of delicious.)
After cooking for 13 minutes, put Sushi rice or Northeast rice (see the time you need to cook rice). If you want your rice to be more chewy, you may want to fry with oil first. In that step, push the onion to the side and fry it for 1-2 minutes. When the rice starts to change color, take it out, or send another pot to fry it. (This method is taught by a Brazilian classmate, so that the cooked rice is better.) If you do it for the first time, pay attention to the maturity of the fire and the rice, and then decide when to put seafood, because the seafood is basically cooked.
Put the shrimp in the last 3 minutes and then add the shellfish. Wait until the bottom of the pot and the rice on the side start to burn. You can taste it, if the rice is cooked, it will be fine.