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Spanish seafood pot rice

2024-12-17 02:59:23 617

In the Middle Ages, the Gypsies of Spain enjoyed gathering together to cook delicious food over bonfires, while playing and dancing. The atmosphere was bold and lively, laying the foundation for the later Spanish dance to become world-renowned. At bonfire dinners, there was a dish of cooked seafood rice. Seafood rice is the "national dish" of Spain, almost every family can make it. It originated in Valencia Province, Spain. When fishermen return from fishing, the women at home wash the various miscellaneous seafood they pick out, add rice and spices to cook, and simply make this popular seafood rice. The taste is delicious, and the rice grains are shiny. And its earliest creators were not fishermen, but sailors who set sail from Valencia. Spain is an old imperialist. Before Britain, Spain's maritime industry was very developed and dominated the world for more than a century. Later, it declined and it was Britain's turn, and now it has been replaced by the United States. Sailors used to eat this kind of braised rice with seafood. Of course, what they used at that time was a big pot of rice that could be eaten by dozens of people at one time. Later, it was determined as the essence of the state banquet by the state, and gradually evolved into more and more exquisite.

Details of ingredients

Round grain good rice250 grams
Crushed onions50 grams
Crushed garlic10 grams
Brandy wine20ml
Saffron30 pills
clear soup1000ml
Prawns200 grams
Cuttlefish60 grams
scallop100 grams
Chicken wing root200 grams
tomato100 grams
Lentil beans100 grams
mushroom30 grams
paprika 1 gram
salt3 grams
olive oil20ml
lemon juicea little

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timeHalf an hour

Steps to make Spanish seafood pot rice

1. All raw materials.
2. Cut the beans and asparagus into sections, diced the tomatoes, chopped onions and garlic into small pieces, peeled and washed the scallops, cut the squid into four pieces, cut off the shrimp's claws and wash them, wash the chicken wing roots, and soak saffron in warm water for later use.
3. Heat up the wok and add olive oil.
4. Add chopped onions and garlic and stir fry until fragrant.
5. Then add chicken wing roots and stir fry.
6. Stir fry the chicken wings until they turn slightly yellow, then add prawns, squid roe, and scallop meat and stir fry.
7........
8. Stir fry the shrimp until it changes color, then add mushrooms and beans and stir fry.
9. Then pour in the clear soup and bring to a boil.
10. Bring the soup to a boil.
11. After the soup boils, pour in a small amount of red pepper powder and stir well.
12. Season with pepper and salt.
13. Season with salt.
14. Pour in an appropriate amount of brandy to remove the fishy smell. At this point, the shrimp and cuttlefish have been cooked. Remove and set aside for later use.
15. Start stewing rice with the soup of seafood and chicken, then put the washed rice into a pot and bring it to a boil.
16..........
After boiling the rice, pour the pre soaked saffron water into the pot and cook over medium heat for 15 minutes.
18. Put the partially cooked rice and a small amount of soup into a pot, stack seafood on top of the rice, sprinkle diced tomatoes and asparagus, cover the pot and simmer over low heat for 10 minutes until cooked. After turning off the heat, add a few drops of lemon juice and serve. All operations are now completed.
19. Characteristics of Seafood Rice; Beautiful color, fragrant aroma, strong and sweet taste, smooth texture, meat and vegetable combination, and rich nutrition.