How delicious is the Spanish "pot rice"?
In my opinion, paella is in a sense very close to the Cantonese people's favorite pot rice, the soul is in that scorched pot, even the original name of paella, also refers to the pan used for cooking. As a Spanish national dish, it may be easier to achieve at home than to cook rice.
Just on National Day hoarded a lot of fresh seafood, come to a pot of paella to satisfy the stomach of the whole family~
Spanish version
"Qianlong lower Jiangnan"
The birthplace of paella is clear – Valencia in Spain.
Legend has it that a long time ago, Columbus was hit by a hurricane during his voyage and almost died. After four days and four nights of wrestling with nature, Columbus fled to a small Spanish island where local fishermen cooked him a paella meal from their catch. Tired and hungry, Columbus felt it was the most delicious meal he had ever eaten in his life.
Later, Columbus mentioned this at a grand banquet held for him by the king of Spain, and the king immediately ordered the fishermen on the island to be rewarded, and immediately sent people to learn to make this paella. Later, the royal palace used this paella to entertain guests, and it also became the "national meal" of Spain.
It sounds like a Spanish version of the story of "Qianlong Descending jiangnan" that snacks across the country will mention. The authenticity of the story is really too lazy to study, but one thing to remind the reader is that the name paella does not specifically refer to "seafood" rice, in fact, many meats can become the protagonist of Paella.
Restraint is required to cook well
Paella
There are three core ingredients for paella: saffron, Spanish short grain rice, and... A large, shallow pan.
Saffron, a very expensive spice (fortunately we don't use much), can add flavor to paella and its golden color. Spanish short-grain rice is the key to the crisp "sandwich" effect of cooking paella, and we can generally make it with Senia, Bomba and other varieties of rice.
Cooked in a pan, the rice grains can form a richly coking layer of rice, giving paella a soul in taste and smell! Remember, please restrain your desire to cook the rice completely! After the broth is in the pot, please control the hands you want to stir the rice! How delicious a pot of paella can be, depends on how restrained you are!
Let's break down the production process!
Production steps
1. Cut the onion, tomato, bell pepper and other ingredients into cubes; treat and wash the green mouth, squid, prawns, etc. and set aside.
2. Pour olive oil in a saucepan, add seafood ingredients, cook until half cooked, add white wine and cook for a while, set aside.
3. Heat the olive oil again, add the chopped onion and garlic and stir-fry, then add the minced tomatoes and sauté until fragrant. Put in the Spanish spicy sausage Chorizo, the spicy chorizo is so delicious when you put it in.
4. Stir-fry the minced tomatoes and add the green beans, Bomba short grain rice, and saffron, and stir-fry slightly until orange brown. Add the diced bell peppers and bring to a boil in the broth, seasoning with salt and pepper. Then add other seafood ingredients, remember to cover the pot and then resist not to turn over, at this time you can go to open the bottle of wine to prepare for the meal.
5. Do not cook completely dry, add some lemon juice to reduce the taste. No need to put the plate again, the whole pot is brought to the table, ready to eat~
collocation
Paella, a national dish of Spain, is hard to say which wine from the region is best to accompany the meal. Paella is the universality of the taste that makes it so popular.
Here we have picked the most popular Spanish emerging region in recent years, the DO Ribera del Duero appellation. Ribera del Duero was only awarded the DO rating in 1982, when there were only 24 wineries in the region, and now it has become an important appellation on par with Rioja.
The great potential of this appellation has attracted the attention of many famous manufacturers. Famous wineries in the Anteguero region include Vega Sicilia, known as the "King of Spanish Wine", and the rare and expensive Dominio de Pingus.
What makes the Ante de Duero appellation so famous is its independent geographical location and terroir. Affected by the extreme continental climate, the summers on the Banks of the Duero Are hot and dry, which is more conducive to the ripening of the fruit. In addition, it is located in the northern plateau of the Iberian Peninsula, at an altitude of 800 meters. It also allows the wines here to reflect the refreshing and delicate characteristics of the cool climate of the highland region.
In fact, the strong fruit aroma of Spanish wines and the mellow and thick body of the wine often have a very wonderful combination for Chinese food. Prepare a few more bottles of wine at home, cook a few dishes, and enjoy a delicious holiday
Special Thanks:
Amway Queen Kitchen, Amway Guangzhou Flagship Experience Hall, Amway Queen Pots and Pans.
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