LA PAELLA

1. VEGETABLE PREPARATION: GREEN AND RED PEPPER BRUNOISE

2. WASH SEAFOODS AND HANDLE THOES

3. SWEAT VEGETABLES AND KEEP IT 

4. SWEAT GARLIC PUREE, SHRIMPS AND SQUIDS IN THE PAN WITH OLIVE OIL UNTIL GETTING GOLDEN COLOUR AND THEN KEEP THE SEAFOOD. FOR FLAVOUR ADD SOME WHITE WINE

5. AT THE SAME PAN, SWEAT TOMATO CONCASEE AND RICE WITH OLIVE OIL

6. BOIL THE FISH STOCK(SHELL FISH OR FISH STOCK)

7. ADD SHAFFRON AND KEEP STOCK UNTIL LIQUID CHANGE YELLOW COLOUR

8. POUR THE FISH STOCK TO THE PAN AND SEASON THE RICE.

9. SIMMER THE RICE FOR APP. 15MIN.

10. ADJUST CONSISTENCY WITH CHICKEN STOCK AND ADD SEAFOOD INCLUDING RARE MUSSEL AND VEGETABLE

11. COOK FOR 5 MIN.

12. READY TO SERVE. ENJOY IT  

THIS IS MY FIRST TIME TO MAKE PAELLA, ACTUALLY IT NEEDS TO COOK MORE. TO PAELLA ,IT NEED TO COOK MORE TIME THAN RISSORTO. USUALLY SPANISH RICE, BOMBAY IS PREFERRED BUT CAN USE ARBORIO RICE AND MIDIUM GRAIN RICE. HOWEVER, WHEN BOMBAY RICE IS USED, DO NOT WASH THE RICE FOR FLAVOUR.

AND ALSO, IT WAS REALLY HARD TO GET GORGEOUS CLOLOUR OF PAELLA. I THINK I NEED TO FIND NEW RECIPE TO GET A YELLOW COLOUR FROM SHAFFRON. ACTUALLY SHAFFRON IS ONE OF THE EXPENSIVE AROMATIC AGENT.