Xinfadi wholesale market has everything~~ Western food ingredients, including tableware, are sold~~ Ingredients for pure Spanish paella: shrimp, mussels, chicken, rabbit meat, squid, cuttlefish, clams, rice, green beans

, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, paprika, salt.

Method: 1. Wash the main ingredients, dice chicken, rabbit meat, squid, cuttlefish, and dice tomatoes.

2. Put olive oil in the pot, add chicken, rabbit meat, squid, cuttlefish, and clams and stir-fry for a while, then add water, add uncooked rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder, and salt and cook together.

3. After cooking for 15 minutes, add the shrimp and mussels and cook for a while, then remove.

4. Put the cooked rice into the oven at 150℃ and bake for 5 minutes. Related information: Opening up streets as open-air kitchens. Valencia, a small town in southern Spain, has always been known as the "granary" of Spain.

It is a gourmet city and the birthplace of European paella.

Paella was originally a hodgepodge-style farm rice spread in the countryside. After it was introduced to Valencia in the 19th century, richer seasonings were slowly added, forming the prototype of paella.

Today, Spanish paella is as famous as pasta and French escargots, and is also known as "the three most favorite dishes among Europeans".

On March 25 this year, this beautiful seaside town held a celebration of paella cooking for hundreds of people to welcome Easter. The hospitable Spaniards welcome tourists and passers-by to join in at any time.

In order to make room for so many people to cook, the local government specially set up a street as an open-air "kitchen".

20 "cooks" divide the work of one pot of rice. Since this kind of activity is rare, I came to the designated place early.

Many people are already busy on the street. Groups of twenty or thirty people light fires and set up pots in the open space, cooking this European dish in a primitive way.

The pot used to cook paella is a special pan with two ears, more than 1 meter in diameter and long.

A local friend told me that after the paella is cooked, it is served to the guests together with the pot to maintain the original taste.

After the pot is hot, add the main ingredients and stir-fry. The main ingredients are very rich, such as chicken, rabbit meat, shrimp, crab and snail meat... Then add the uncooked rice, then add the broth made from seafood to simmer. You can also add onions, etc. according to your personal taste.

Green peppers and other vegetables.

Thinking about the delicious food, I excitedly joined a group of people. The master chef of the main spoon was doing pre-meal training: the broth should be added in batches so that the rice can fully absorb the delicious flavor of the juice. The rice should be cooked until it is six to seven degrees ripe.

It's authentic if it feels a little stiff.

Too much soup will make it become soaked rice, and overcooking it will make it burnt. The key lies in controlling the soup and heat. Not everyone can control it well.

After hearing this, many people rolled up their sleeves and were eager to give it a try.

However, one pot of rice obviously does not require 20 cooks, so everyone divided the work and collaborated, adding seasonings, adding firewood, and stir-frying. After nearly two hours of busy work, a pot of paella with full color, aroma and flavor was finally ready.

Three to four hundred tables were set up for lunch. Looking around, there were steaming pots everywhere and countless people cooking. It was as lively as a big canteen.

The street was shrouded in white smoke, and the sun shone on the low houses on both sides of the street. For a moment, I forgot that I was in a foreign country.

Finally, the feast for a hundred people was almost ready.

At this time, the long street was filled with tables and chairs, and there were more than 20 people at each table.

The whole street was crowded with people, and at a glance, I couldn't even see the end of it.

People brought out their own red wine and bread, and a rich Spanish lunch officially began.

People sit around the table, bathe in the spring sunshine, and enjoy the delicious food they cook.

Although the taste is not as good as professional standards, everyone is still very happy. After all, it is not often that so many people can eat delicious food.

The enthusiastic Spaniards kept joking at the dinner table, saying that today's fragrance could reach the other side of the sea, and there must be many uninvited guests.

Someone was curious and had to count how many tables there were. After a while, he ran back and said: "There are too many to count. There are probably three to four hundred tables!" The chef on the side joked again:

“It used to be that a hundred people were cooking paella together, but now it’s become a thousand people eating paella together!”