西班牙海鮮燉飯 Seafood Paella

材料 Ingredients

小雞腿 Chicken drum 8 隻 ea 帶殼蝦 Shrimp with shell 1 磅 lb (450g) 紅燈籠辣椒粉 Ground paprika 1 小匙 tsp 西班牙香腸 Chorizo 4 根 link 蛤蜊 Clam 1 磅 lb (450g) 孔雀蛤 Mussel 1 磅 lb (450g) 雞高湯 Chicken stock 4 杯 cup 番紅花 Saffron 1 小撮 pinch 鹽 Salt 1/2+1/4 小匙 tsp 黑胡椒 Black pepper 1/8+1/8 小匙 tsp 特級初炸橄欖油 Extra virgin olive oil 5 大匙 Tbs 洋蔥丁Diced onion 2 杯 cup 紅椒丁Diced red pepper 1/2 杯 cup 大蒜末 Minced garlic 1 大匙 Tbs 冷凍青豆 Frozen pea 1 杯 cup 白酒 White wine 1/2 杯 cup 海鮮燉飯用米 Calasparra rice 2 杯 cup 檸檬片 Lemon wedge 8 瓣 ea 扁巴西利葉末 Minced flat-leaf parsley 1/4 杯 cup

做法：

1.	將1/2小匙鹽，1/8小匙黑胡椒，紅燈籠辣椒粉， 1大匙橄欖油和小雞腿拌勻。加蓋後放進冰箱醃至少3個小時，最好過夜。
2.	蝦子洗乾淨，抽去腸泥後擦乾。參考蛤蜊處理將蛤蜊和孔雀蛤清理乾淨。香腸切厚片。
3.	將雞高湯在小鍋裡燒滾後熄火。加入番紅花，1/2小匙鹽和1/8小匙黑胡椒拌勻。開最小火，加蓋燜煮。
4.	將4大匙油，小雞腿和香腸片放進燒熱的平底鍋裡用中大火將兩面煎到金黃，每面約4分鐘。將雞腿和香腸和蝦盛出備用。
5.	原鍋加入洋蔥丁炒到洋蔥變透明。再加入紅椒丁，大蒜，1/4小匙鹽和1/8小匙炒香。 倒進白酒並用木杓將鍋底咖啡色的殘留物刮鬆。等到白酒剩下一半後放進米翻炒1分鐘。
6.	加入小雞腿，香腸，冷凍青豆和溫熱的雞高湯拌勻。加蓋用中小火煮15分鐘。(註：如果沒有夠大的鍋蓋，則用錫箔紙替代)
7.	把蛤蜊，孔雀蛤和蝦均勻地鑲在飯裡。加蓋再煮15分鐘。鍋子離火，不要掀開蓋子讓飯繼續燜5分鐘。
8.	除去蓋子。撒上巴西利葉末，將檸檬片鑲在飯裡。

PROCEDURE

1.	Mix the chicken drums with 1/2 tsp of salt, 1/8 tsp of black pepper, ground paprika and 1 tbs. of oil. Cover and marinate in the fridge for at least 3 hours, prefer overnight.
2.	Rinse and devein the shrimps. Pat them dry with paper towels. Refer to Handle Clams to clean the clams and mussels. Cut the chorizo into thick slices.
3.	Boil the chicken stock in a small pot. Turn off the heat and stir in the saffron, ½ tsp. of salt and 1/8 tsp. of black pepper. Turn on the heat to the lowest. Cover and simmer.
4.	Place 4 tbs. of oil, the chicken drums and sausage slices in a heated paella pan. Pan-fry in medium high heat until golden brown on both sides, about 4 minutes each side. Transfer the chicken and sausages to a plate.
5.	Add the diced onion to the same pan. Sauté until the onion is translucent. Stir in the diced red pepper, garlic, ¼ tsp. of oil and 1/8 tsp. of black pepper. Sauté until aromatic. Pour in the white wine and deglaze the pan (loose the brown bits on the bottom) with a wooden spoon. When the wine reduces to half, stir in the rice. Cooking for 1 minutes, stir consistently.
6.	Stir in the chicken drums, sausages, frozen peas and warm chicken stock. Cover and cook in medium-low heat for 15 minutes. (Note: If you don't have a lid big enough to cover the pan, use a piece of foil instead.)
7.	Uncover and evenly nestle the claims, mussels and shrimps into the rice. Cover and cook for 15 minutes. Remove the pan from the heat and let it rest covered for 5 minutes.
8.	Remove the lid. Sprinkle with the minced parsley. Nestle the lemon wedges into the rice.

最後更新 (Last Update): 04/22/2014
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