西班牙海鲜饭|Paella

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15分钟| mins 40分钟| mins 2 paella专用平底锅/锅壁矮,锅面积够大的厚重平底锅|paella pot or wide heavy bottomed pot
Paella发源于西班牙valenciana。Paella这个词在西班牙语意为pan(平底锅),而在这只双耳的paella平底锅上煮出来的饭都可以叫做“Paella”。 正统的paella是在paella平底锅中烹饪而成,自由搭配原料,可以是螯虾,青口,鱿鱼,鸡肉,甚至各种各样的肉类蔬菜等等,加入超强吸汁力的西班牙Bomba米/意大利Arborio米制成底部有一层锅巴(西班牙语称为socarrat)的金黄色米饭。烹饪最正宗的paella关键在于高汤的品质和米的选择,而其味道的精髓在于锅底锅壁上的那层焦香四溢的锅巴。
Paella originated in the region of Valencia in Spain. In spanish, the word paella means pan, which also means any rice dish made in these two handled paella pans can be called "Paella". The authentic paella is made in the paella pan, freely combining different ingredients that can be prawns, mussels, squid, chicken and even different kinds of meat and vegetables and adding rice with strong absorbing power to cook it with a crust on the bottom (called socarrat in Spanish). The keys to making paella are the stock and the choice of rice. The essence of the flavour is the socarrat.
15分钟| mins 40分钟| mins
2 paella专用平底锅/锅壁矮,锅面积够大的厚重平底锅|paella pot or wide heavy bottomed pot
食谱营养信息
Paella
能量 520kcal / 2174kj
其中脂肪提供的能量 288kcal / 1204kj
每份量522g % NRV Per 100g*
总脂肪 32g 10%
饱和脂肪 8g 8%
胆固醇 91mg 6%
总碳水化合物 30g 2%
糖7g
膳食纤维4g 3%
蛋白质 28g 9%
维生素 A 10%
维生素C 25%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Paella
能量 520kcal / 2174kj
其中脂肪提供的能量 288kcal / 1204kj
每份量522g % NRV Per 100g*
总脂肪 32g 10%
饱和脂肪 8g 8%
胆固醇 91mg 6%
总碳水化合物 30g 2%
糖7g
膳食纤维4g 3%
蛋白质 28g 9%
维生素 A 10%
维生素C 25%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
食谱营养信息
Paella
能量 520kcal / 2174kj
其中脂肪提供的能量 288kcal / 1204kj
每份量522g % NRV Per 100g*
总脂肪 32g 10%
饱和脂肪 8g 8%
胆固醇 91mg 6%
总碳水化合物 30g 2%
糖7g
膳食纤维4g 3%
蛋白质 28g 9%
维生素 A 10%
维生素C 25%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
 关于西厨健康+
食谱营养信息
Paella
能量 520kcal / 2174kj
其中脂肪提供的能量 288kcal / 1204kj
每份量522g % NRV Per 100g*
总脂肪 32g 10%
饱和脂肪 8g 8%
胆固醇 91mg 6%
总碳水化合物 30g 2%
糖7g
膳食纤维4g 3%
蛋白质 28g 9%
维生素 A 10%
维生素C 25%
1%
7%
* 每食用分量以菜谱食材总量除以该菜谱的享用人数计算。各营养成份的含量以每食用量为准标注。
更多详细信息请查看西厨健康+营养标签制定标准。
  • 预处理食材|Preparation
    洋葱和番茄去皮对半切开后用研磨器磨碎;彩椒去芯切粒剁碎(越碎越好);辣肠切小粒;蒜头去皮拍扁;鸡肉切小块。 将藏红花加入高汤中搅拌均匀,让藏红花的香气与鸡汤充分融合。
    Half the onion and tomato and grate into small bits; Finely chop the red pepper; Cut the chorizo into small bits; Crush the garlic; Cut the chicken into small pieces. Stir the saffron strands into the hot stock and set aside to allow flavour to infuse.
    预处理食材|Preparation
    洋葱和番茄去皮对半切开后用研磨器磨碎;彩椒去芯切粒剁碎(越碎越好);辣肠切小粒;蒜头去皮拍扁;鸡肉切小块。 将藏红花加入高汤中搅拌均匀,让藏红花的香气与鸡汤充分融合。
    Half the onion and tomato and grate into small bits; Finely chop the red pepper; Cut the chorizo into small bits; Crush the garlic; Cut the chicken into small pieces. Stir the saffron strands into the hot stock and set aside to allow flavour to infuse.
  • 煎辣肠和鸡肉|Fry the chorizo and chicken
    中火,加入1汤匙橄榄油;油热后加入西班牙辣肠煎约3分钟至皮脆,此时可以看到有红油渗出;将辣肠盛出并用厨房纸吸干油;锅中放进鸡肉,煎约8分钟至表面金黄后盛出备用。
    Heat 1 tablespoon of the oil in a paella pan or a large deep frying pan with a lid over a medium heat. Tip in the chorizo and fry for about 3 minutes until it’s crisp and the spicy red oil has been released. Remove and drain on kitchen towel. Stir the chopped chicken pieces into the pan and fry over a medium/high heat for about 8 minutes, or until the meat is starting to turn golden around the edges. Transfer the chicken to a bowl and set aside.
    煎辣肠和鸡肉|Fry the chorizo and chicken
    中火,加入1汤匙橄榄油;油热后加入西班牙辣肠煎约3分钟至皮脆,此时可以看到有红油渗出;将辣肠盛出并用厨房纸吸干油;锅中放进鸡肉,煎约8分钟至表面金黄后盛出备用。
    Heat 1 tablespoon of the oil in a paella pan or a large deep frying pan with a lid over a medium heat. Tip in the chorizo and fry for about 3 minutes until it’s crisp and the spicy red oil has been released. Remove and drain on kitchen towel. Stir the chopped chicken pieces into the pan and fry over a medium/high heat for about 8 minutes, or until the meat is starting to turn golden around the edges. Transfer the chicken to a bowl and set aside.
  • 制作sofrito酱|Make sofrito
    什么是sofrito?Sofrito是制作所有paella的打底酱,由切碎的蔬菜在橄榄油中慢煮而成。 保持中火,在同一只锅中加入剩下的橄榄油,加入磨碎的洋葱和蒜头翻炒4-5分钟直至洋葱变软变色但不要煮焦;加入辣椒粉,继续翻炒1-2分钟后加入番茄泥,边搅拌边煮20分钟,期间如果酱汁太干黏底,可加入小量水调节。
    All Paellas start with a sofrito, a flavour base of chopped vegetables cookedin oil. To make the sofrito, pour another tablespoon of oil into the pan over a medium heat, tip in the grated onion and crushed garlic and stir-fry for 4-5 minutes, until the onion is softened and just starting to colour but do not burn. Add some salt. Stir in the pepper and paprika stir-fry for a further 1-2 minutes. Add in the grated tomato and continue gently frying for about 20 minutes stirring frequently. If the mixture becomes too dry and starts to stick to the bottom of the pan add some water, although having some burnt bits just adds to the flavour.
    制作sofrito酱|Make sofrito
    什么是sofrito?Sofrito是制作所有paella的打底酱,由切碎的蔬菜在橄榄油中慢煮而成。 保持中火,在同一只锅中加入剩下的橄榄油,加入磨碎的洋葱和蒜头翻炒4-5分钟直至洋葱变软变色但不要煮焦;加入辣椒粉,继续翻炒1-2分钟后加入番茄泥,边搅拌边煮20分钟,期间如果酱汁太干黏底,可加入小量水调节。
    All Paellas start with a sofrito, a flavour base of chopped vegetables cookedin oil. To make the sofrito, pour another tablespoon of oil into the pan over a medium heat, tip in the grated onion and crushed garlic and stir-fry for 4-5 minutes, until the onion is softened and just starting to colour but do not burn. Add some salt. Stir in the pepper and paprika stir-fry for a further 1-2 minutes. Add in the grated tomato and continue gently frying for about 20 minutes stirring frequently. If the mixture becomes too dry and starts to stick to the bottom of the pan add some water, although having some burnt bits just adds to the flavour.
  • 炒米并加入其它食材|Stir the rice and add the rest ingredients 保持中火,拌入bomba米(最好使用免淘米),翻炒片刻让底酱均匀依附在米上;倒入鸡汤并加入鸡肉和辣肠,轻轻用勺子铺平米饭;煮15分钟左右至米熟(不用盖锅盖);在表面铺上虾,贝和青豆后再煮约5分钟至汁水收干(大只的贝可能需要烹饪更长时间)。放虾和贝时往饭里压一压有利于更好受热。煮好后查看是否所有贝都打开,弃掉贝壳不打开的贝。 煮熟的米饭口感是软熟但米中间带硬芯的嚼劲口感。
    重要|Important Note: 加入鸡汤后千万不要搅拌!这样会加快米粒中的淀粉析出,影响最后成品的口感!Do Not stir after adding the stock!
    With the heat on medium, stir in the rice so it gets well coated in the sofrito, then pour in the infused stock, scraping up any sticky brown bits from the bottom of the pan with a wooden spoon. Return the browned chicken pieces to the pan, then add the fried chorizo. Cook on a medium/low heat so that it is just a gentle simmer, for 15 minutes. After initially stirring it and spreading the rice evenly in the pan do not stir the pan again. After 15 minutes, scatter the peas, prawns and clams over the top, leave to cook for a further 5 minutes, until the rice is just cooked and most of the liquid in the pan has been absorbed. Cover the pan with a lid for the last 2 minutes to ensure the rice on the top has cooked and all the clams have opened up. Any clams that don't open up shouldl be discarded. The prawns should turn pink once cooked. Taste the rice to ensure it is cooked and soft.Taste the rice to ensure it is cooked and soft with still a little bit of bite.
    炒米并加入其它食材|Stir the rice and add the rest ingredients 保持中火,拌入bomba米(最好使用免淘米),翻炒片刻让底酱均匀依附在米上;倒入鸡汤并加入鸡肉和辣肠,轻轻用勺子铺平米饭;煮15分钟左右至米熟(不用盖锅盖);在表面铺上虾,贝和青豆后再煮约5分钟至汁水收干(大只的贝可能需要烹饪更长时间)。放虾和贝时往饭里压一压有利于更好受热。煮好后查看是否所有贝都打开,弃掉贝壳不打开的贝。 煮熟的米饭口感是软熟但米中间带硬芯的嚼劲口感。
    重要|Important Note: 加入鸡汤后千万不要搅拌!这样会加快米粒中的淀粉析出,影响最后成品的口感!Do Not stir after adding the stock!
    With the heat on medium, stir in the rice so it gets well coated in the sofrito, then pour in the infused stock, scraping up any sticky brown bits from the bottom of the pan with a wooden spoon. Return the browned chicken pieces to the pan, then add the fried chorizo. Cook on a medium/low heat so that it is just a gentle simmer, for 15 minutes. After initially stirring it and spreading the rice evenly in the pan do not stir the pan again. After 15 minutes, scatter the peas, prawns and clams over the top, leave to cook for a further 5 minutes, until the rice is just cooked and most of the liquid in the pan has been absorbed. Cover the pan with a lid for the last 2 minutes to ensure the rice on the top has cooked and all the clams have opened up. Any clams that don't open up shouldl be discarded. The prawns should turn pink once cooked. Taste the rice to ensure it is cooked and soft.Taste the rice to ensure it is cooked and soft with still a little bit of bite.
  • 制作锅巴|Create socarrat
    正宗的paella底部会形成一层焦香的锅巴,在西班牙语称为socarrat。如果锅选对了,这层锅巴在烹饪的过程中会自然而然形成。在烹饪的最后阶段,我们可以调大火候,让米饭再煮2分钟,这样会更好形成锅巴。
    You also want to create a crust on the bottom of the Paella, called socarrat in Spanish. This will develop naturally as the rice dries at the bottom of the pan, however you can make sure by turning the heat up to high for 2 minutes after it is cooked.
    制作锅巴|Create socarrat
    正宗的paella底部会形成一层焦香的锅巴,在西班牙语称为socarrat。如果锅选对了,这层锅巴在烹饪的过程中会自然而然形成。在烹饪的最后阶段,我们可以调大火候,让米饭再煮2分钟,这样会更好形成锅巴。
    You also want to create a crust on the bottom of the Paella, called socarrat in Spanish. This will develop naturally as the rice dries at the bottom of the pan, however you can make sure by turning the heat up to high for 2 minutes after it is cooked.
  • 加盖闷5分钟,让米饭更好吸收汁水|Cover with tea towel for 5mins
    米饭煮好后,关火加盖闷5分钟。传统的做法是用一块棉布盖在锅上,这样避免锅盖上的水蒸气溜回饭中。
    When the rice is cooked, take off the heat and cover the pan with a tea towel for 5 minutes to let the favours combine.
    加盖闷5分钟,让米饭更好吸收汁水|Cover with tea towel for 5mins
    米饭煮好后,关火加盖闷5分钟。传统的做法是用一块棉布盖在锅上,这样避免锅盖上的水蒸气溜回饭中。
    When the rice is cooked, take off the heat and cover the pan with a tea towel for 5 minutes to let the favours combine.
  • 享用前挤进适量鲜柠檬汁| Serve with slice of lemon juice
    享用前挤进适量鲜柠檬汁| Serve with slice of lemon juice
  • Enjoy!
    Enjoy!

西厨网上便利店提供部分材料和用具(在正文点击调料/用具即可直接转入网上商店),菜谱中涉及的其余用品可在以下超市购买(以广州为例):

以广州超市为例)

鸡高汤|chicken stock,彩椒|red pepper,青豆|pea,橄榄油|olive oil,大番茄|big tomato,白洋葱|white onion,蒜头|garlic,柠檬|lemon,鸡腿肉|chicken thigh,鲜虾|prawn,白贝|clam永旺超市AEON/Ole超市
西班牙香肠|chorizoOle超市

保存菜谱并创建购物清单

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