Savouring good seafood. Paella Recipe. 品尝美味的海鲜。海鲜饭菜谱.

travellife (44)in #paella • 6 years ago (edited)

Good family Sunday lunch at Southern Rock, Kuala Lumpur.
Recipe & chef's comments by yours truly.
周日家庭午餐好去处，南岩（Southern Rock），吉隆坡。
菜谱及大厨的真实评论。

A wide range of good wine to compliment seafood. Traditionally, one would select a white wine to go with seafood.
These days it is well known that a good red goes just as well. You'll just have to make sure that it is wine that is not too strongly flavored or overpowers the subtle flavours of fresh seafood.

种类繁多的好酒搭配海鲜。
传统习惯，人们会选择一款白酒搭配海鲜。
现在大家都知道，好的红酒也一样。
你只需要确保葡萄酒口感不太浓烈或盖过新鲜海鲜的微妙味道。

Make a seafood broth from shrimp heads, fish bones,..etc.
As with all broth, a very low fire over an hour would be good.
This is the slowest bit of the process.
Now let's get active. Heat oil in a super big open pan called a "paellera". If you don't have one at home, you can always try cookware with a large mouth; like a "wok".
No need for expensive extra virgin olive oil at this point.... you need to cook it properly and extra virgin has a very low cooking temperature. Regular olive oil will do nicely.
Add seafood. The rule is to add larger items with longer cooking times first.
If using large seafood like lobster or tiger prawns, saute a little prior to adding.
Saute and continuously mix as ingredients are added.
Heat should be on high.
Add rice. Use "bomba" or any risotto rice.
Note that the stickier the rice, the higher the chance of it being overcooked.
Add garlic, tomatoes & tomato sauce
Add paprika.
Add saffron (or cumin)
Add salt to taste.
Continuously mix till till all sauteed and well cooked by not over done.

用虾头、鱼骨等制作海鲜汤。
跟所有的肉汤一样，用文火煮一个小时以上会比较好。这个是最慢的一道工序。
现在我们开始行动。找一个大的平底锅（西班牙语也叫"paellera"），倒油加热。如果你家里没有，你就试着用一个大嘴巴的炒菜锅。此时不需要昂贵的特纯橄榄油，你需要用橄榄油低温正确烹饪。普通的橄榄油就会很好。
添加海鲜。规则是先添加需要长时间烹饪的海鲜。
如果是用大的海鲜，如龙虾或虎虾，在加入之前先炒一下。添加时调至高火并不停的翻炒搅拌。
加米。用西班牙米或任何意大利米。注意，米越粘，被煮过头的几率就越高。
加入大蒜，西红柿和番茄酱
加辣椒
加番红花(或孜然)
加盐调味
继续搅拌，直至全部炒熟

Tips:

Biggest mistake anybody could make with with cooking any seafood is probably over cooking it. Make sure as the colour changes you notice that the seafood like prawns will get more browned on the outside and orange on the inside.
If you want the rice more wet ala risotto or slightly-porridge-like, you can cover the "paellera" with an aluminum foil for a say 10 mins before continuing. Be careful though as overcooking this way and you will get porridge.
If you want the rice similar to the texture of "briyani", then add more oil and a slightly lower fire.
Ideally, the Spanish intended Paella to have a slightly more crusty texture on the outside and a soft inside. For that, you can't add too much oil and make sure you continuously stir. Otherwise, expect it to be burnt.
Experiment, experiment, experiment. Paella is not an exact science and like all stir-frys, you need to experiment. Everything is hit and miss but the main variables are the strength of the heat source & type of cooking utensils (cast iron always best), type of rice (more or less sticky and texture) and ambient temperature.

小贴士：

任何人在烹饪海鲜时都会犯的最大错误可能就是烹饪过度了。当颜色发生变化时，你要注意到，像对虾这样的海鲜在外面会变成棕色，而在里面则是橘红色。
如果你想要湿式阿拉巴马意大利饭或稍微有点粥状的饭，你可以用铝箔盖住平底锅，大约10分钟后再继续。要注意的是，稍微煮过头就会变成粥。
如果你想要米饭类似“Briyani”的质地，那就加多一点油和稍微小一点的火。
理想情况下，西班牙人希望海鲜饭外焦里嫩。因此，你不能加太多的油，并确保不断搅拌。否则会糊掉。
尝试，尝试，再尝试。海鲜饭不是一门精确的科学，就像所有的炒饭你需要不断尝试。一切都是命中注定，但是主要的变量是热源的强度&烹饪用具的类型(铸铁总是最好的)，大米的类型(或多或少的粘性和质地)和环境温度。

From the above picture, we see that the rice is a little bit more wet ala risotto-styled. This is because the chef is Italian and has a preference for rice cooked with a little more sticky texture. Photo with the entire "paellera" covered with aluminum foil not shown.
To me though, it was tasty nevertheless.

Freshly cooked paella (pronounced pieee-AAA). :P
I suggest the trout and paella not so much the smallish oysters.
Recipe on here.

从上面的图片中，我们可以看到，大米是有点湿式阿拉巴马意大利饭风格。这是因为主厨是意大利人，喜欢米饭煮得更粘稠。用铝箔包裹整个烩饭的照片没有显示。尽管如此，对我来说，它还是很美味的。

味道鲜美的海鲜饭(发音为pieee-AAA)。我建议吃鳟鱼和海鲜饭，而不是小牡蛎。菜谱在这里。