Cook Seafood Paella with a Normal Pan!
ฝัง
- เผยแพร่เมื่อ 4 ก.ค. 2021
- Ingredients
- 3 cloves garlic
- 1 onion
- 1/2 green bell pepper
- 1 cleaned tube of squid
- 1/3 cup olive oil
- 1 tomato
- 1 tsp cajun powder
- pink salt
- black pepper
- 2 1/2 cups chicken stock boil with prawns shells and heads.
- Little bit of Saffron
- 1 cup bomba rice
- 12 raw jumbo shrimp (peeled and deveined)
- 12 fresh mussels (debearded and cleaned)
- fresh parsley
- lemon
INSTRUCTIONS
mince 3 cloves of garlic
dice 1 of an onion,
dice 1 of a bell pepper
cut 1 tomatoes into dices
cut 1 large cleaned tube of squid into slices
Peel 12 raw jumbo shrimp
Brush and clean 12 fresh cleaned mussels
Heat a large frying pan with a medium-high heat
Add 1/3 cup of olive oil,
Once the oil get's hot, season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside,
Add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomatoes.
Add a generous teaspoon of cajun powder, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of chicken stock and the saffron, gently mix everything together.
Once the broth comes to a boil, add 1 cup of round rice to the pan and then gently distribute the rice throughout the pan with a wooden spoon, do not mix the rice, after 5 minutes of cooking add the shrimp and the mussels, cook for another 5 minutes and then lower the fire to a low-medium heat (do not mix the rice after this point, you can give the pan a quick shake once in a while)
After simmering for 10 minutes and there is very little broth left, turn the fire back to a medium-high heat for 1 minute, this technique is to make the socarrat (burnt rice on the bottom of the pan), then turn off the heat, cover the pan completely and let it rest 7 minutes.
Uncover the paella, garnish with a couple of lemon wedges
Enjoy! - แนวปฏิบัติและการใช้ชีวิต
Delicious recipe Good
Thank you!