Spanish seafood pot rice
By OmariFadel
During the Middle Ages, Spanish gypsies liked to gather to live together, cooking delicious food on a bonfire while playing and dancing. The atmosphere was bold and warm, which laid the foundation for the later world-renowned Spanish dance. At the bonfire dinner, there was a cooked paella. Seafood rice is Spain's "national dish" and almost every family can cook it. It originated in Valencia Province, Spain. When fishermen returned from fishing, the women in the family washed the various miscellaneous seafood they picked out and added rice and spices. Cooking together, this popular seafood can be easily made. It is delicious and the rice grains are shiny and oily. The earliest creators of it were not fishermen, but sailors who went out to sea from Valencia. Spain was an old imperialist. Before Britain, Spain's maritime industry was very developed and dominated the world for more than a century. Later, it fell before Britain, and now it is replaced by the United States. What sailors often ate at that time was this kind of stewed seafood rice. Of course, at that time, they used a big pot of rice that could be eaten by dozens of people at a time. Later, it was designated as the essence of a state banquet by the country, and it gradually evolved into more and more refined.
Recipe Recommendations
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Spanish seafood pot rice
1
All raw materials.
2
Cut lentils and asparagus into sections, dice tomatoes, dice onions and garlic, remove shells and wash scallops, cut cuttlefish into four pieces, cut off shrimp and paws and wash, wash chicken wings roots, soak saffron in warm water. Set aside.
3
Heat a frying spoon on high heat and add olive oil.
4
Add chopped onions and chopped garlic and stir fry until fragrant.
5
Then add in the chicken wings and stir-fry.
6
stir-fry the chicken wings until slightly yellow, add in the prawns, cuttlefish and scallop meat and stir-fry.
7
.......
8
After stir-fry the shrimp until it changes color, add mushrooms and lentils and stir-fry.
9
Then pour in the clear soup and bring to a boil.
10
Bring the soup to a boil.
11
After the soup is boiled, add a little red pepper powder and stir well.
12
Season with pepper and salt.
13
Season with salt.
14
Pour in appropriate amount of brandy to remove the fishy smell. At this time, the shrimp and cuttlefish are cooked and remove for later use.
15
Start braising the rice with the soup water used to cook seafood and chicken, and put the washed rice into the pan and boil.
16
.........
17
After the rice is boiled, pour the pre-soaked saffron water into the pan and cook over medium heat for 15 minutes.
18
Remove the half-cooked rice and a little soup water into the pot, place seafood ingredients on top of the rice, sprinkle with diced tomatoes and asparagus, cover the lid and simmer over low heat for 10 minutes until cooked, turn off the heat, and add a few drops of lemon juice to serve on the table. At this point, all operations are completed.
19
Characteristics of seafood rice: beautiful color, overflowing aroma, strong, fresh and sweet taste, smooth taste, combination of meat and vegetables, and rich nutrition.Spanish seafood pot rice Make Tips
1. To make clear soup, you can use a type of concentrated chicken broth sold in supermarkets; just mix it at a ratio of 20 to 1.
2. After adding the rice, the saffron can be placed directly into the pot or added after being soaked in water. Simmer over low heat once it is 80% cooked; this will allow the flavor to fully infuse.
3. The rice can also be stir-fried in oil before cooking, which will make the grains glossier and tastier.
4. For quick-cooking ingredients such as shrimp, baby squid, and scallops, remove them once they are just slightly cooked. Do not cook them for too long, otherwise they will become tough and the texture will be poor, as they will be simmered further later. Chicken wing roots can be cooked together with the rice; the meat will be tender and perfectly done when the rice is ready.
5. It is best to add the soup stock all at once; absolutely do not change the liquid, and try to avoid adding more. If you find it is undercooked but the liquid has dried up, add a small amount of boiling water appropriately. Rice simmered with seafood broth is the most fragrant.
6. You can also use other seafood ingredients to make the seafood rice. The ingredients must be fresh, but be sure not to remove the shrimp, as the red oil from the shrimp heads makes the rice very fragrant during simmering.