Eating paella means eating this "crispness", which is simply the unique charm of paella. The Spanish chef's theory is that eating half-cooked rice can not only taste the original flavor of raw rice, but also taste the taste of seafood soup. Moreover, authentic paella must be made of mubami produced in Valencia, Spain. It tastes moderate in hardness and chewy, and it won't rot after a long time. (The picture above shows the rice packaging that can be seen everywhere in Spanish supermarkets. Different brands, but the shape of rice is similar. Basically, every household uses this kind of rice to make paella. )
An interesting saying about Spanish "national meal";
A long time ago, Columbus was hit by a hurricane on his voyage and almost died. After fighting the storm for four days and four nights, he fled to an island in Spain. The local fishermen invited him to eat paella. Because I was hungry and tired for several days, I suddenly ate a paella I had never eaten before. He thought it was the most wonderful and sumptuous meal of his life. Because this meal saved Columbus' life, the locals also called paella a "life-saving meal". Does this bridge remind you of Zhu Yuanzhang's Zhuyu Baiyutang? )
Later, at a grand banquet held in his honor by the king of Spain, Columbus told the king about it. The king immediately ordered the fishermen on Xiaoyu Island to be rewarded and the court chef to go to the island to learn from the scriptures and learn to cook paella. Later, paella was used to entertain the most distinguished guests in the palace. Since then, paella has become Spain's "national meal".
Things have come to an end here. Since it is called paella, seafood is indispensable, but back to the beginning of paella, there is no seafood in paella.
To solve the problem of uncooked rice, let's look at another misunderstanding of Chinese people:
Paella = seafood fried rice? No, no, no
In fact, if we look up the English translation, it is not difficult to draw a conclusion that the meaning of paella is not just the meaning of seafood.
PAELLA paella originated in Valencia, the third largest city in Spain, and is also a transit hub between Madrid and Barcelona in many tourist routes.
The city is adjacent to the Mediterranean Sea and has a beautiful coastline. It is also one of the favorite beaches for British and Europeans in summer. At the same time, the harbor here is also an important cargo port for dried salted duck, but there is a lack of fishing grounds nearby, so the price of seafood is not cheap. In the past, even when celebrating, the best ingredients were rabbits and wild ducks, and occasionally chicken. Usually the main ingredient is meat or snails that are close to the people.
Therefore, paella, which is full of prawns, scallops and oysters, is not the standard of paella in Spain, but a seafood-related feast after Chinese translation. Authentic Valencia paella is cooked with rabbit meat, chicken, lentils, snails and other ingredients. Of course, paella, which we are now familiar with, is also a later variant.
Whether at the state banquet held by the king or at the dinner table of ordinary people, Spaniards love paella just as China people love jiaozi; Whether in high-end hotel restaurants or snack bars in the streets, you can eat all kinds of paella everywhere. The cuttlefish rice shown in the picture below is also a very authentic Spanish food. Although it is too dark to enter, it is a dish with very high click-through rate in the dried salted duck restaurant. With local special sauce, it is full of fragrance, so you may wish to try it when you have the opportunity.
When cooking paella, you should pay attention to using a round pot, and the depth of the pot ear should not exceed 3 cm. The paella cooked in this pot can produce a burnt taste at the bottom. It can be said that this pot made paella, and then this dish was named after this pot. In China, everyone knows that paella refers to paella, but in fact, this word means "pot" in Latin, which shows the importance of this pot.
With this pot, paella has begun to take shape, and saffron can inject soul into the whole dish!
The essence of paella lies in this saffron. Without this saffron, rice would not be yellow, and it would be impossible to make golden paella. Crocus sativus can not only taste and dye, but also significantly relieve symptoms such as headache, toothache and loss of appetite. Enthusiastic countries also like this bright and fiery flower. Spanish people love saffron for a reason. According to foreign medical research, the number of heart disease patients in Spain is much lower than that in other countries, which is related to the widespread consumption of saffron by Spaniards. Saffron is an indispensable seasoning in Mediterranean cuisine. It is not only the best companion for all kinds of rice, stews, stews and soups, but also put into desserts and wines, becoming a universal seasoning in Spanish kitchens.
The origin of saffron
Many people in China mistakenly believe that this powerful medicine comes from Qinghai-Tibet because of the Tibetan language in the name of saffron. In fact, saffron is produced in Europe and East Asia, and then spread to Tibet from India and Iran.
Saffron enjoys the best of three worlds:
First, it is the most expensive medicinal plant in the world;
Second, it is the best dye in the world;
Third, it is the most high-grade perfume in the world.
Well, through the above, we have a certain understanding of the background knowledge of paella. Now let's take a concrete look at the production process of paella!
The picture comes from Spain OJOWORLD cultural training-personal tailor (authentic paella cooked by hand by a dried salted duck family).
The ingredients prepared are:
Main ingredients? A cup of squid/shrimp 100g/ clam100g/m.
Composition? Onion, tomato, diced red bell pepper/minced garlic/olive oil/peas/coriander/lemon
Seasoning? Saffron/salt/pepper/white wine/broth
Low heat, add oil, add onion, tomato, diced persimmon pepper and minced garlic.
Add saffron, salt and pepper and stir fry.
Add rice, stir fry, and add white wine.
Three cups of stock, boiled for 25 minutes.
After adding seafood, cover the pot and cook for 10 minutes.
A decent paella is ready.