Paella /西班牙海鲜饭


3 cups broth
1 tsp thread saffron
1/2 dozen mussels
1/2 dozen small clams
6 large shrimp in shells
1 large squid
5 oz. Chorizo
4 pieces big scallops
4 cloves garlic, minced
1 tsp sweet smoked paprika
4 tbsp olive oil
1/2 large onion, chopped
2 scallion chopped
1 roasted red bell pepper, finely chopped
½ roasted green pepper
½ large tomato, chopped
2 cups Bomba paella rice or Calasparra paella rice
Heat the broth in a large pot. Stir in saffron. Pat shrimp dry between paper towels. Sprinkle with salt and let sit 10 minutes.
In a separated pan, add ½ cup of white wine, clams and mussels cook until clams and mussels are opened, reserve.
Heat 4 tbsp of oil, add chorizo, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Stir in paprika. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
Arrange shrimp, scallops, and shredded squid over rice. Cook, uncovered for 15 minutes until rice is almost done. Remove pan from the heat add clams and mussels and cover with foil. Let sit 10 minutes.


3 杯高湯
1 茶匙藏紅花
1/2 打貽貝
1/2 打小蛤
6只 大蝦
1 条大魷魚
5 盎司香腸
4 只大扇貝
4 瓣大蒜,切碎
1 茶匙香薰制辣椒粉
4 湯匙橄欖油
1/2 個大洋蔥,切碎
2条 蔥,切碎
1 只烤紅椒,切碎
½ 只烤青椒
½ 個大蕃茄,切碎
2 杯 Bomba 大米或 Calasparra 大米

大锅中热高汤,拌入藏紅花。虾用厨房纸擦干。灑上鹽,腌10 分鐘。
在一個平底鍋里,添加半杯白葡萄酒、 貽貝和蛤蜊。等貽貝和蛤蜊开了口关火。 備用。
熱 4 湯匙油,加入香腸、 洋蔥、 大蔥和甜椒到锅里煮等到蔬菜軟化。开大火、 加番茄一起烹調,直到它成為醬汁狀,2 至 5 分鐘。倒入熱湯,煮至沸騰。在鍋裡均勻地撒大米。煮 3 分鐘,攪拌并和偶爾轉轉锅子。拌入辣椒粉。鹽调味道。现在开始不可以搅拌了。开小火,繼續煮至飯不再是糊狀但仍有足夠的汤汁繼續煮米飯 約 10 分鐘。如果需要,添加額外的高汤。
在米饭上排起蝦、 扇貝、 魷魚絲。不盖盖子再煮15 分鐘,直到飯幾乎熟透熄火加入貽貝和蛤蜊蓋上箔紙。静置 10 分鐘。

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