How to cook Spanish seafood fried rice? How should paella be cooked?

Method. 1.After washing the long rice, soak it in water for 20 minutes, then drain it and set aside.

2.After removing the intestinal puree, head and shell of the shrimp, keep the tail and wash it, put it in boiling water and blanch it until the appearance turns red, then soak it and put it in cold water for later use.

3.After removing the internal organs and washing the flower branches, then cut them horizontally into circles, put them in boiling water and blanch them for a few seconds, then they can be soaked and soaked in cold water for later use.

4.Cut the bacon into small slices. Wash the chicken and cut it into small pieces. After the mussels are washed, put them in boiling water and blanch, then they can be soaked and soaked in cold water for later use.

5.Wash the onion and cut into cubes. Wash the garlic and cut it into thin slices. Wash the mushrooms and cut them into two equal parts. Wash the celery and cut it into about 3 cm pieces for later use.

6.Take a pot, add unsalted cream to melt, first simmer the diced onion and garlic slices from Method 5 over low heat, then add the mushrooms and green pea kernels from Method 5 and stir-fry until the ingredients are flavorful, then add the long rice from Method 1 and continue to stir-fry over medium heat. <>

7.Pour the chicken stock into the pot of Method 6, then add the seasoning and saffron, continue to stir-fry over medium heat until boiling, then continue to stir-fry over low heat until the soup is slightly reduced, first add the celery segment of Method 5, then cover the pot and simmer for about 15 minutes until the soup is dry. Use of Rice In Western rice dishes, long rice is often used.

There are many types of long rice, and the more common long rice is Thai fragrant rice and American fragrant rice, and it is easier to cook loose when used in fried rice. It is recommended that novices in the kitchen choose long rice to make fried rice, so that the chance of clear grains will be greater!

A delicious relationship between saffron, long rice and paella.

Paella originated in the Spanish province of Valencia, where local fishermen add rice and spices to the leftover seafood. In this fried rice, the rice is particularly delicious because it absorbs the delicious seafood soup sweat, so some people say that the focus of paella is rice, so the next time you make your own paella, don't forget to eat the rice part first, and don't be tempted by the abundance of seafood ingredients at a glance!

In paella, apart from rice, the most important role is saffron. Saffron is one of the top spices, a spice that adds aroma and color to cooking, and is an indispensable spice for paella. However, in order to save production costs, many restaurants will replace saffron with turmeric powder, which can cook rice until it is browned, but turmeric powder lacks the unique aroma of saffron, and thus loses the original idea of paella.

Material. Long meters .........150 grams.

Shrimp .........100 grams.

Flower branches ......(Cuttlefish) 1 piece (about 100 grams).

Bacon .........bacon) 25 grams.

Chicken .........50 grams.

Mussels .........Mussels) 4 <>

Onions .........50 grams of garlic .........15 grams.

Mushrooms .........20 grams.

Celery .........20 grams.

Green pea kernels .........15 grams.

Chicken stock .........250ml

Saffron .........2 grams.

Unsalted cream .........30 grams.

Seasoning. Salt .........1 4 teaspoons.

Pepper .........1 4 teaspoons.

<> "Seafood Trivia.

How should paella be cooked?

1. Why is paella popular?

Because the peculiar flavor of paella is a fusion of the best of Mediterranean and Oriental cuisine.

Paella is not only an appetite, but it also has a cultural and economic value, allowing people around the world to learn about Spanish history through paella.

2. Spain"National Meal"Quietly from the world.

Legend has it that Columbus was hit by a hurricane while sailing, but he escaped to a small island, where local fishermen saved Columbus's life by making a pot of seafood and rice.

Later, Columbus returned to Spain to tell the king about it, and the king immediately sent the imperial chef to the island to learn how to cook paella. Since then, paella has become Spanish"National Meal"to entertain distinguished guests in the royal palace.

3. Saffron should be used in paella?

Yes, an authentic paella made with Spanish long-stemmed rice with seafood and saffron.

Saffron mainly plays a role in paella to add color and flavor, and the cooked rice is golden and yellow, with a special fragrance.

In addition, saffron can also dissolve stasis, calm the nerves, and nourish blood!

4. Authentic paella.

Preparation of paella.

Ingredients: 300g of Spanish long-stemmed rice, 300g of chicken breast, 8 prawns, 6 mussels, squid rings, Spanish sausage onion, tomato, garlic, bell pepper, green beans, extra virgin olive oil, salt, black pepper, water, fresh parsley, lemon slices, saffron, white wine.

Paella recipe.

Step 1: Chop the onion and tomatoes, dice the chicken breast, spicy sausage and bell pepper, open the back of the shrimp and wash the mussels.

Step 2: Boil the chicken breast with water to make a broth, which should be twice the size of the long-stemmed rice, and add the garlic and onion.

Step 3: Pour olive oil into the pot, add the shrimp and mussels, and cook in white wine when half-cooked. Slag scrubbing fry the chicken until golden brown and remove it, it does not need to be fully cooked.

Step 4: Heat oil in a pot, add chopped onion and crushed garlic and stir-fry until fragrant, then add tomatoes and pepperoni and stir-fry, add green beans, long-stemmed rice and saffron and stir-fry until orange-yellow, add diced bell peppers and an appropriate amount of white wine and cook for a while, to let the alcohol evaporate.

Step 5: Add the stock to a boil, add salt and black pepper to taste, add mussels, prawns, squid rings and fried chicken breasts, press them into the rice and bring to a boil over high heat, turn to low heat and cover with a piece of aluminum foil to allow the rice to fully absorb the soup. Serve with fresh chopped parsley and lemon slices!

Ingredient breakdown. Ingredients.

130g of rice

1 chicken thigh. 6 shrimps.

3 mussels.

Appropriate amount of clams. 2 squid.

Tomato 1 pcs. 1 green pepper.

1 red pepper. Half an onion.

1 garlic clove. Coriander to taste.

Accessories. Black pepper to taste.

Salt to taste. Lemon to taste.

Chicken broth to taste. Other flavors.

Stir-fry process. One hour is time-consuming.

Normal difficulty. Steps to prepare paella.

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Wash the chicken thighs, remove the bones and cut them into small pieces, remove the shrimp line with the shrimp open back, remove the internal organs from the cuttlefish larvae, peel off the red skin and cartilage of the squid and cut it into rings, pull out the mussels and brush them clean, wash the clams, chop the onions and garlic respectively, peel and dice the tomatoes, cut the green and red peppers into large dices, and chop the coriander;

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Add olive oil to a wok and stir-fry the chicken thighs to remove the oil.

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Add the onion and minced garlic and sauté the green and red peppers until fragrant.

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Pour in the rice and stir-fry evenly, then pour in the chicken broth and stir well, sprinkle with black pepper and salt, and cook until medium cooked.

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Then put all kinds of seafood evenly on top, cover the pot, simmer over medium-low heat for about 15 minutes until the soup is dry and the rice is cooked, and finally sprinkle with coriander.

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When eating, you can squeeze some lemon juice on the rice to enhance the flavor.

Tips. 1.The rice used for paella is more particular, and you can choose Northeast rice or fragrant rice here, and it is not advisable to use sticky rice. Rice can better absorb seafood soup without washing, so it is recommended to buy rice without washing to make it.

2.The type of seafood can be changed according to your preference. Mussels are dirty and must be cleaned. The type of vegetables can also be added to your liking.

The method of paella is to first steam the rice, then put olive oil in the pot, add scallops and shrimp, and chili peppers, stir-fry repeatedly, then add rice, add salt, and put it on a plate.

Method. Peel the onion and chop it into small pieces.

Spanish sausage cut into small pieces.

Cut the prawns from the back and remove the intestines.

Wash the squid and cut into pieces.

Heat a pan over medium-high heat, add a little oil and sauté the garlic, onion and chorizo.

Add basmati rice and stir-fry well.

Add basmati rice and stir-fry well, then add tomato cubes and chicken broth and bring to a boil.

Cover and cook over medium heat for 15 minutes.

Add the white rice and stir-fry well, then add the tomato cubes and chicken broth and bring to a boil, open the lid, stir-fry for a while, add the prawns, squid and 50ml of water.

Cover the pot again and cook until the prawns and squid are cooked through, about 5-8 minutes.

Cover the pot again and cook until the prawns and squid are cooked through, take about 5-8 minutes to cover the pot again, cook until the prawns and squid are cooked through, open the lid for about 7-8 minutes, sprinkle with chopped squid.

Ingredients: no-wash pearl rice, dried scallops, squid flakes, prawns, clams, olive oil, onion, garlic, green bell peppers, red bell peppers, tomatoes, mushrooms, green beans, lemon, saffron, parsley, paprika, chopped black pepper, white wine, stock.

Steps: <>

Step 1: Add some cooking wine to the water (conducive to removing the smell), put the scallops in and soak them for 15 minutes, tear off the bad tendons and skin after soaking, and clean them.

Step 2: Prepare the dishes you need.

Step 3: Prepare the dishes you need.

Step 4: Prepare the rice.

Step 5: Prepare seafood, which are the ones I use today.

Step 6: Chop the green and red peppers.

Step 7: Finely chop the tomatoes and onions, and slice the mushrooms.

Step 8: Finely chop the garlic and prepare the parsley, paprika and saffron.

Step 9: Prepare the white wine.

Step 10: Pour olive oil into the pot, add minced onion and minced garlic and stir-fry until fragrant, then pour in green and red peppers, add parsley and chili powder and stir-fry.

Step 11: Add chopped tomatoes, stir-fry until the soup comes out, pour in the rice and saffron, add chopped black pepper, and stir-fry until the rice grains are completely covered by the soup.

Step 12: Pour in the white wine and stock.

Step 13: Add mushroom slices and scallops and simmer for about 15 minutes.

After the 14th step and 15 minutes, the soup is basically dry.

Step 15: Add the seafood and green beans and simmer for about 10 minutes until the clams are fully opened and the seafood is ripe. When eating, squeeze the lemon juice, you can sprinkle some more parsley, and mix well.

Step 16: Saffron is the soul of paella and is indispensable.

Tips: Ingredients:

200 grams of unwashed pearl rice, 30 grams of dried scallops, 200 grams of squid flowers, 8 prawns, clams, ingredients: olive oil, half an onion, 3 cloves of garlic, half a green bell pepper, half a red bell pepper, 2 tomatoes, 4 mushrooms.

Green beans Lemon flavoring: saffron, parsley, paprika, crushed black pepper, broth (salt) about 400 grams.

About 150 grams of white wine 1, the rice for making paella is more important, it is best to use round short rice from Spain, I didn't see it in the supermarket, this time it was replaced by pearl rice, the rice for paella does not need to be washed, you can choose the non-washing, if you pursue a more authentic taste, you can go to the Internet to shop ha. 2. Whether it is seafood or vegetables, you can increase or decrease according to your preferences. 3. I didn't buy fresh parsley, I bought dried parsley slices in the supermarket, and the chili powder was originally intended to be made in Spain, but the amount of packaging was too large to give up, and finally I used chili powder from Austria, which also had a slight smoky taste.

4. The broth I used today has salt in it, so no salt is added. 5. In addition to the clams, I blanched all the other kinds of seafood with water, and the same goes for green beans.

Material. clam, preferably fresh, not bought that day, with frozen instead.

Fresh mussels

Shrimp, preferably with a head in the shell.

Chicken, pork, and some bacon

Squid, cut into rings and set aside (this time the chain was dropped, the squid was bought and I forgot to put it), clam sauce, and chicken broth.

Onions, green peppers, red peppers, and unphotographed tomatoes.

lastbutnotleast, the paella powder brought back from Spain (later you will be told to go to ** to find this baby).

Pork, chicken, tomatoes, onions, green and red peppers, all diced and stir-fried.

Method. Add some oil to the frying pan and stir-fry the minced garlic until fragrant, then pour in the rice and stir-fry for a few minutes, add two teaspoons of paella powder and stir-fry evenly.

Then add chicken broth, clamjuice, pre-fried minced onion, tomato paste, diced chicken, diced meat and stir-fry evenly, cover and simmer over low heat for 20 minutes. Finally, add the shrimp, squid (forgot this time), clam, green and red peppers, mix well, spread the mussels on top, spray some cooking wine, cover and continue to simmer for 15 to 20 minutes. A delicious bowl of paella is baked.

Note: Put less water in the chicken broth and clamjuice than you normally use when cooking, because the shrimp and mussels will be out later.

Paella still in the pan.

This is the way to eat authentically, and when you bring it to the table with a pot of rice, it tastes like a bad atmosphere.