Spanish paella
Overview
In spring, nature's gift gives humans clusters of shellfish with hard shells. They are of various types and widely distributed. Pearl clams in freshwater basins and mussels in marine environments interpret the definition of freshness in spring and summer. Spanish-style paella (Paella), together with French snails and pasta, is known as the three famous Western dishes. It originated from Valencia, the famous land of fish and rice in Spain. From the original vegetable and meat risotto to the current style that focuses on seafood, although there is no shortage of seafood ingredients such as prawns, crabs, and squid, Uncle Bao believes that the real protagonists are the mussels and clams that complement the yellow Spanish rice! It looks great, is piping hot and mouth-watering.
Tags
Ingredients
Steps
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Wash and soak the rice, then drain and set aside.
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Cut tomatoes and bell peppers into small pieces, mince onions and garlic, and cut lemon into cubes and set aside.
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Wash the seafood, especially the shells of mussels, and cut the squid into rings and set aside.
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Heat a pot over high heat, pour in an appropriate amount of base oil, first add onions, minced garlic, and red bell peppers and sauté until fragrant, then add in tomato cubes and stir-fry until juices come out.
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Add the drained rice, the most important saffron, black pepper, sugar, and salt, and stir-fry evenly.
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Pour in the rice-covered stock and white wine, turn to low heat and simmer for about 20 minutes, until the rice is 8-9 mature.
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At this time, add the prepared shrimps, mussels, and squid rings, cover the pot and continue to simmer for 10-20 minutes until the soup is fully absorbed by the rice.
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Before serving, sprinkle with chopped green onion/celery and top with lemon.
