西班牙海鮮飯 Seafood Paella

Vicky Pang

材料 Ingredients

牛油 Butter
藏紅花 Saffron
辣椒粉 Paprika
蒜蓉 Garlic
紅蔥頭 Shallot
海鮮飯 Paella
白酒 White wine
海鮮 Seafood
檸檬汁 Lemon juice

做法 Method

  1. 用牛油、saffron、paprika、蒜蓉、shallot 起鑊,份量視乎個人喜好及心情

Pan fry some butter, saffron, paprika, garlic, shallot. Amount depends on personal preference.

  1. 下 paella 米,炒至米粒都變成金黃色

Pan fry paella rice until golden yellow.

  1. 下少許白酒

Add some white wine.

  1. 米粒吸收完酒香後加水,米與水的比例大約為 1:1.5

After the rice absorbed the taste of wine, add water in a proportion that rice to water is 1:1.5.

  1. 將海鮮鋪在上面

Put the seafood on top.

  1. 加一點檸檬汁

Squeeze in some lemon juice.

  1. 用中慢火煮至水份完全被米粒吸收為止

Use medium to low heat to cook until the rice absorb all the water.

 

煮食提示 Cooking tips

最初會買生鐵鑊做這個,但難洗而且不好保養,報銷了兩次後改用易潔鑊也吃不出有什麼分別,所以實在不必花多餘錢買鑊。

At first I tried with cast iron wok, but it is difficult to wash and not good to use. Then I use non-stick pan and I can’t taste the difference. So no need to waste money to buy a wok.

Paella 米跟 risotto 米其實很不一樣,反而跟珍珠米/ jasmine rice 差不多, 可按平時煮中餐時的份量量米。

Paella rice is quite different from risotto. But japanese rice is similar to jasmine rice. Can adjust the amount used as if cooking Chinese dish.

 

Special thanks to Vicky Pang for the recipe.

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