How to make paella?

1. Why is paella popular?

Because the unique flavor of paella combines the essence of Mediterranean and oriental cooking.

Paella is not only appetizing, but also has cultural and economic value, which enables people all over the world to learn about Spanish history from paella.

Second, the origin of Spain's "national meal"

According to legend, Columbus was hit by a hurricane while sailing, but fortunately he escaped to an island. The local fishermen made a hodgepodge of seafood and rice, which saved Columbus' life.

Later, Columbus returned to Spain and told the king about it. The king immediately sent a chef to the island to learn how to cook paella. Since then, paella has become Spain's "national meal" to entertain the distinguished guests in the palace.

3. Should Spanish paella use saffron?

Yes, the authentic paella will be made of Spanish high-stem rice, seafood and saffron.

Crocus sativus mainly plays the role of color matching and flavor enhancement in Spanish paella. The cooked rice is golden yellow and has a special flavor.

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

Fourth, authentic paella.

Paella in Spain

Preparation materials: 300g of Spanish long stalk rice, 300g of chicken breast, 8 prawns, 6 mussels, squid rings, Spanish pepperoni onion, tomato, garlic, colored pepper, green beans, virgin olive oil salt, black pepper, clear water, fresh coriander, lemon slices, saffron and white wine.

The practice of paella in Spain

Step 1: Chop onions and tomatoes, dice chicken breast, pepperoni and colored peppers, peel shrimps and wash mussels.

Step 2: Boil the chicken breast with clear water into broth, the broth should be 1.8 times as long as stalks, and add garlic cloves and onions.

Step 3: Pour olive oil into the pot, add shrimps and mussels, and cook the white wine until it is half cooked. Fry the chicken until golden brown, and then take it out. It doesn't need to be thoroughly cooked.

Step 4: Heat the oil in the pan, add the minced onion and garlic, stir-fry until fragrant, then add tomatoes and pepperoni, add green beans, long stalks of rice and saffron, stir-fry until orange yellow, add diced colored pepper and appropriate amount of white wine, and cook for a while to make the alcohol volatilize.

Step 5: Add the broth to boil, season with salt and black pepper, add mussels, prawns, squid rings and fried chicken breast, press the rice to boil, turn off the heat, cover with aluminum foil paper, and let the rice fully absorb the soup. Add fresh chopped parsley and lemon slices to set the plate and enjoy the food!