西班牙海鲜饭

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Seafood Paella Recipe - Paellade Marisco

http://spanishfood.about.com/od/maincourses/r/seafoodpaella.htm

Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia, aregion on the Mediterranean coast of Spain, between Barcelona and Murcia thatis known for its rice dishes. There are as many versions of paella as there arecooks in Spain! This version has chicken and pork, as well as clams, musselsand shrimp. If you like, leave out the chicken and pork for a purely seafoodpaella, or paella de marisco.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour,45 minutes

Yield: 10 Servings

Ingredients:

• 1 yellow or white onion, diced
• 2 tomatoes, diced
• 1 whole chicken or 8 drumsticks or thighs（我用了8 thighs）
• 1 1/2 lbs pork loin (fat trimmed), cut into 1-inch     cubes（我没加猪肉）
• 1/2 lb calamari (squid)（我用了1lb squid)
  
• 1 - 1 1/2 lbs medium grain or "bomba" rice （我没买到bomba rice, 用Italian Arborio rice代替的）
  
• 4-6 cups fish broth (or chicken broth if unavailable) （我用了chicken broth)
  
• 1 large pinch saffron     threads （世界上最贵的香料，但是是这道菜的精髓，绝对不能缺少, 用了0.5g）
• 1 1/2 lbs raw mussels in shell (frozen or fresh)
• 1 lb small clams (frozen or fresh) （我用了2lb fresh clams)
  
• 1 1/2 lbs raw shrimp, medium or large - shell on
• 1 sweet red bell pepper
• 1 10 oz. pkg frozen peas
• Spanish olive oil, salt to taste
  

Preparation:

A traditional paella pan, along wooden spoon or paddle, and a barbecue or gas burner are needed to preparea paella for 10 servings.

Rice Note: The exact quantity of rice will depend on the size of thepan and number of servings, so have at least 1 1/4 lb of rice on hand.

Prepare the ingredients. If using awhole chicken, cut it and the pork into serving-size pieces.

Clean the squid of innards andspine, the remove the tentacles. Cut the squid tubes into rings.

De-seed and cut red pepper into longstrips. Chop onions and tomatoes, set aside for later.

Warm the chicken broth in a mediumsauce pan.

Cook the Paella. If using acharcoal barbecue, light the coals. When the coals on the BBQ are covered inwhite ash, cooking can begin.

Place the paella pan on theheat and add enough olive oil to coat the bottom. When pan is hot enough, sautéthe onions and tomatoes in the olive oil. Add olive oil as needed to preventsticking. Once the onions are translucent, add the chicken and cook, browningon all sides. Add squid and cook, stirring often for about 10-15 minutes.

Add the rice, sprinkling in the formof a large cross on the pan. Stir for 2-3 minutes to thoroughly coat the ricewith oil.

Crush the saffron threads and add tothe warm chicken broth. Slowly pour broth into the paella pan until ingredientsare all covered. Spread meat and vegetables evenly over bottom of pan.

Arrange mussels around outside edgeof pan, pointing up. Place clams and shrimp in pan, spreading out evenly aroundthe pan. Add slices of pepper on top.

Simmer, cooking rice. Add more brothif necessary. (If BBQ becomes too hot, raise the pan up, away from the heat.)When rice is almost cooked, sprinkle peas over the top.

When rice is cooked, remove fromheat and cover with aluminum foil or large tea towel, allowing paella to “rest”for 5 to 10 minutes before serving.

Slice lemons into wedges and servealongside paella.