This dish comes from Valencia in the 15th century. Latin "paella" means "pan". The meaning of "paella" so it is very simple, it is just cooked rice mixed with a large pan. In the country of gaur, the pan used to make this traditional dish is so huge that it has been named a "paella pan" to distinguish it from other ordinary pan types.
The most special thing of this roasted rice is probably in the enjoyment. Instead of dividing the pieces into smaller pieces for each person, traditionally in Spain, paella is placed in a large pan, placed in the middle of the table so that all the gatherings sit together to create a training space. Can be very cordial and warm.
The basic ingredients of this popular dish include rice, meat, vegetables and flavorings as well as color. There are three main types of paella: Valencian paella, paella seafood and paella.
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For those who are new to paella fried rice, it will be a pleasant experience because unlike Vietnamese fried rice, paella rice is not dry but still has a slightly crunchy crust. Wet rice, soft by the amount of water used and flavor to the roasting process.
Material:
- 1l chicken broth
- 3g saffron powder (safflower flour, can be replaced with turmeric powder)
- 60ml olive oil
- 1 onion, diced
- 2 tomatoes, pomegranate
- ½ red pepper bell pepper, diced
- ½ green bell pepper, diced
- 400g round grain rice
- 200g fresh shrimp
200g of clam - 200g chicken, sliced long.
salt, garlic, minced parsley
Good luck!