Paella, the flavor of happy carbs!

Paella, the national dish of Spain, was originally invented by longshoremen as a "stew". But with the word "delicious", it actually ranks among the top of the Western food world, and French snails, pasta and world famous dishes.

When it comes to Paella, many people will understand it as Spanish seafood risotto. But in fact, Paella does not specifically refer to seafood risotto, but a risotto made in a pan (Paella itself means pan). It started out as a casserole of rabbit, chicken, snails, and beans, and then evolved as ingredients evolved and practices expanded to create seafood risotto.

Famous for its risotto, Paella in Spain and Risotto in Italy, the difference between the two is that risotto in Spain must use saffron, making the rice a golden brown color.

And compared to the "never cooked" Italian Risotto, Spanish risotto not only cooks the rice, but also likes to burn a layer of rice at the bottom of the pot, which is very similar to our boiled rice.

Giving up the cute rabbits and hard-to-buy snails, the main ingredient is chicken thighs, which are easy to buy for everyone.

Fava beans, which are in season this time of year, are pink and sticky and delicious, and as a small side dish in the risotto, they are as good as the main course, but not so good as to overpower it. If you can't get them, switching to peas is fine.

Use ingredients for 3-4 servings.

Ingredients ?

Round pearl millet 200g

Piper's legs ?4

10 string beans

1 handful of tender fava bean kernels

1 red onion

Half a red bell pepper

Garlic 5 cloves

1 can of tomatoes

2 sticks of parsley

30 sticks of saffron

1 rosemary sprig

2 tbsp of oil

150 g of warm water

Spanish (chicken) risotto (Paella), the flavor of a happy carb! The recipe ?

Take 10 saffron sticks and soak them in warm water.

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Pour in the round pearl rice and soak for about 1 hour.

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Soak the rice, golden in color.

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While the rice is soaking, prepare all the ingredients. Slice the garlic, julienne the onion and dice the other vegetables.

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Put oil in the pan, add the sliced garlic and sauté to get the flavor. Add the pipa legs and saute until the skin is charred, remove and set aside.

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Pour all ingredients except celery into the pan and saute to soften.

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Add the canned tomatoes and saute.

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Pour in the soaked rice and the water in which it was soaked, add the remaining saffron, rosemary, salt and black pepper and stir-fry well.

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Turn down the heat, cover with a piece of tinfoil with some ventilation holes punched in it and simmer on low heat for about 10 minutes.

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After 10 minutes, remove the tinfoil, the soup is basically absorbed by the rice. Lay the fried pipa legs on top and cover with tinfoil and simmer for another 5 minutes.

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Time is up, uncover the tinfoil and the aroma and heat comes out.

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The rice is infused with saffron, changing its color to a golden brown with a subtle aroma. A crispy layer of rice caramelizes at the bottom of the pot during the simmering process, making it non-greasy to eat.

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Tips

1, saffron is the soul of the whole risotto, throughout.

2, chicken thighs can be browned directly in the pot without braising them in advance.