Mediterranean diet paella Spanish cuisine Seafood paella recipe
Paella is a Spanish rice dish that is mainly made of seafood and is one of the foods that suits Koreans' tastes well because it is delicious. In Spain, there is a paella pan with a thin bottom and a handle on each side, and we don't have it, so we cooked with stainless pan that doesn't scratch the bottom. If you want a different dish or Spanish dish, start with paella that suits the taste of Koreans. It is also recommended for housewarming food and home party food.:) It's for 2~3 people.
2 serving
Within 60 minutes
별바라기쿡방
Ingredients
  • Squid
    1ea
  • Shrimp.
    10ea
  • an oriental bamboo shell
    18ea
  • Paprika
    1/2ea
  • onion
    1/2ea
  • Tomato
    1ea
  • crushed garlic
    1TS
  • olive oil
    5TS
  • Chicken stock
    2TS
  • Salt
    1ts
  • Seasoning
    1pack
  • Paprika
    1TS
  • Water
    400ml
  • Rice
    1.5cup
  • parsley
    little
  • a thick salt
    1ts
Cooking Steps
STEP 1/16
Among seafood, you have to prepare clams in advance. We usually use mussels in Spain, but please prepare your favorite shellfish. I prepared a dongjuk shell. It's a trimmed shell purchased at the mart, but please wash it with clean water several times to remove any foreign substances left. Remove the ones that broke while washing.
STEP 2/16
Put the cleanly cleaned clams in a container, add 1 teaspoon of coarse salt, and add the iron dishware. Shells release debris faster. And wrap it in a black bag to block the light and remove it from the refrigerator for at least two to three hours
STEP 3/16
In Spain, there is rice exclusively for paella. But it's possible with the rice we eat! Wash the rice in advance and soak it in cold water for more than 30 minutes. You can put 2 servings in a paper cup and a half. If you make paella, the amount will be a little too much, so 1 cup for 2 people is enough. But we're hungry, so we prepared a cup and a half.
STEP 4/16
I cut the squid's body into the same size to make it look like it, and the legs are going to be mixed with rice, so I cut it into small pieces.
STEP 5/16
Defrost the shrimp in advance and remove the water. Please prepare the clams that are finished.
STEP 6/16
Chop all vegetables (onions, tomatoes, paprika).
STEP 7/16
And the most important seasoning for Peella is the Carmencita Paellero Carmencita Paella. This seasoning contains saffron, a key flavoring of paella. There are three bags in one box and you only need to use one.
STEP 8/16
Grease a preheated frying pan with olive oil and cook the shrimp and squid first. Don't cook too much and quickly scoop it out when it turns red.
STEP 9/16
I'm going to use it again later, so please get it separately and wait.
STEP 10/16
Stir-fry onions and minced garlic in the same pan with seafood over medium heat until onions are transparent.
STEP 11/16
Now add paprika and stir-fry for about 2 minutes.
STEP 12/16
When paprika dies, add chopped tomatoes and stir-fry for about 2 minutes.
STEP 13/16
When all vegetables are out of breath, add 1 bag of paella seasoning, 1 tablespoon of paprika powder, and 1 teaspoon of salt and mix. Then pour 400ml of water and add 2 tablespoons of chicken stock and soaked rice
STEP 14/16
When the broth boils, add the pre-cooked squid legs and simmer for 5 minutes over low heat, stirring. Stir well so that the rice is well cooked.
STEP 15/16
After 5 minutes, spread the rice evenly and decorate the shrimp, squid, and clams on top. Cover with lid or perforated pan and cook over low heat for 15 minutes. Cook the rice on the lowest heat so that it doesn't burn. Fire control is level 1 based on highlights and induction
STEP 16/16
Please check if all the clams that went in after 15 minutes are open. I didn't cook many clams on the edge, so I changed the location with the middle one and cooked it for about two more minutes. Open the lid again and when the clams are cooked, it's done. Dab parsley on top of it.
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