Home-style Spanish Rice Pilaf Method

For the first time making Spanish rice at home, I bought most of the ingredients online.But they were still not complete! I found that there should be more seafood in the rice! This way it tastes even better! The most important ingredient is saffron (safflower), which has a special fragrance and turns the rice golden yellow very beautifully. Although expensive, it is indispensable! Rice ingredients: Spanish chorizo

sausage in small amount,squid 70g, shrimp 5 pieces,cod meat 50g, chicken leg meat 50g,rice 250g, bell peppers 150g,half an onion, little parsley,black pepper in small amount, half a lemon, mild broth as needed,little salt, olive oil as needed,little saffron, white wine 120g,a pinch of chili powder.Steps: 1. Chop the garlic, bell peppers, and onion into small pieces for later use.Prepare the squid strips, chicken cubes, cod fillets, shrimp, and clams. Prepare the Spanish chorizo sausage,and saffron. 2. Heat olive oil in a pot and add chopped onions and garlic, frying until fragrant.3. Add bell pepper pieces and stir-fry for a moment.4. Add rice; I used five-star rice, but the best choice is special Spanish rice. 5. Add saffron and chili powder.

6. Add white wine.

7. Pour in sufficient broth to cover the rice, season with salt and black pepper.

8. Cook on low heat with the lid on for 15 minutes; try not to lift it.

9. Allow the liquid to reduce.10. Add seafood, chorizo, etc., using a spatula to press down lightly, then cover and cook for another 8 minutes. 11. Garnish with lemon slices and parsley leaves; I used local celery leaves since I couldn't find parsley.

12. Mix the rice well before serving, drizzling with lemon juice.

Tips:

Saffron is generally essential in Spanish rice as it not only gives a golden color to the rice but also adds unique aroma; missing it would make it less authentic.

7 Add a little saffron and chili powder.

8 Add white wine.

9 Add chicken stock to cover the rice.the rice, season with salt and black pepper.

10 Simmer on low heat with the lid on for 15 minutes, avoid lifting the lid during this time.

11 Reduce the sauce.

12 Add seafood, sausages, etc., gently press them with a spatula, then cover and cook for another 8 minutes.

13 Garnish with lemon and parsley leaves; as I couldn't find parsley, I used local celery leaves instead.Mix the rice well before serving, and drizzle with lemon juice.A tip:

For authentic Spanish paella, saffron is a must-have ingredient. It not only gives the rice a golden color but also adds a unique aroma; omitting it would be less than authentic.

Saffron is generally essential for paella, adding not just a golden color but also unique aromas; omitting it would make the dish less authentic.