Wolk With History -- Pealla
If the country can imitate people, Spain must be a passionate, optimistic, unrestrained sunny guy, can dance a passionate romantic flamenco, good at dangerous and exciting bullfighting skills, like to run on the pitch, and is a foodie.
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Spanish cuisine is a model of gastronomic cuisine in the world, and the phrase "Live in France, travel in the United States, eat in Spain" has pushed its cuisine to the top position in the world. Spain is famous around the world for its many cuisines, but it is a mixture of meat, seafood and vegetables cooked in a special pan called Paella that has become its calling card.
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Food culture has always been a part of a country, a nation dissolved in the blood, with the change of diet we can clearly see the process of progress and transformation of the nation, it can be said that diet is the epitome of civilization inheritance, "national food" especially.
Spain is located on the Iberian Peninsula in southwest Europe. Originally, the Iberian Peninsula was part of ancient Rome, and the developed agriculture in ancient Rome provided an important basis for Paella's food. The Moors, who invaded the Iberian Peninsula after the fall of ancient Rome, brought Paella rice as its main ingredient and a culinary base from North Africa; The establishment of the Kingdom of Spain ushered in the great age of navigation in Europe. The opening of new routes brought back a large number of spices, especially peppers, which provided Paella with the basis of taste. Coupled with the continuous innovation of the Spanish people, we finally have to see the Spanish paella we are familiar with today. It can be said that Paella is the result of the collision and integration of different cultures in Spain since the ancient Roman times.
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The birthplace of modern paella is Valencia, known as the "Sunshine City" of Europe. In fact, the original Spanish paella is not seafood, Valencia people finished the day's work, with a large and light pan to cook in the field, rice in the rice field, fresh vegetables in the field, lucky caught rabbits and snails, all from the field of this pot of stew became the reward of nature for the hard work of Valencia people.
This dish was born in the common people quickly swept the whole of Spain, the cooking method was widely spread, several improvements, the level of delicious straight UP. The most famous improvement in the world is the addition of seafood, making the name "paella" finally worthy of its name. Most paella are made with mussels, scallops and prawns. During the cooking process, the sea and shellfish flavors released by the seafood make the rice more delicious.
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Each country has its own unique interpretation of food. In the theory of Spanish gastronomy, how to taste raw, that is, the original taste, is an extremely important content. For the Spanish, the paella rice grains remain half-cooked, which is the most pure Spanish flavor. Eat half raw rice grains, you can taste the original taste of half raw rice, and you can taste the taste of half seafood soup.
However, for Chinese people, this kind of raw rice is unbearable. But the rich, tangy seafood aroma combined with the yellow rice grains that absorb the essence of the stock, and the colorful ingredients that dot the rice, it is really hard to give up. What to do! The obsession of the foodie has led to the gorgeous birth of Newley Weds Foods' Paella Seasoning!
∨cooking steps are as follows∨
Put the rice, water, oil and Paella Seasoning in the rice cooker in proportion to the cooking process, you can get a pot of pure paella, and the rice is fully cooked. (A Tip, kept warm for 15 minutes after the rice is cooked, will allow each grain of rice to absorb the flavor of Paella Seasoning, making the paella taste more intense.)
The cleaned seafood is marinated in Paella Seasoning for a while and then baked. Take out the paella's special "Artifact" - the pan, put the rice in the pan and sprinkle the green beans, and put the baked seafood in a pleasant pose. A hearty, all-encompassing paella is finished.