Seafood Paella

Name: Seafood Paella
Total time: 55 min
Yield: 6 log
Ingredients: Bomba ya chhote dane wala chawal 400g; Prawn 300g; mussel 300g (saaf ki hui); Squid ring 200g (optional); Chicken ya machhli ka stock 1 litre (garam); Zafran 1 bari chutki; Piyaz 1; laal mirch 1; lehsan 3 clove; Tamatar 2 (kaddukas); smoked paprika 1 tsp; Olive oil 4 tbsp; lemon 1; matar 100g

55 minute · 6 log · Duniya Ke Khane · Spain

Prawn, mussel, lemon aur zafran chawal ke sath chaudi pan mein seafood paella

Paella Spain ke Valencia se hai, jahan ye bahar chaudi uthli pan mein pakai jati hai, aur chawal, seafood nahi, asal star hain. Zafran isay sunehra rang deta hai, achha stock zaiqa deta hai, aur pakane ke aakhri chand minute, baghair hilaye, socarrat banate hain, neeche chawal ki kurkuri toasted teh jis ke liye sab larte hain. Agar mile to chhote dane wala bomba chawal use karein, barabar teh mein phelaein, aur stock daalne ke baad hilane se bachein. Pan mein hi, table ke beech mein, lemon ke sath serve karein, aur har koi ikatha khaye.

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Ajza

Bomba ya chhote dane wala chawal 400g
Prawn 300g
mussel 300g (saaf ki hui)
Squid ring 200g (optional)
Chicken ya machhli ka stock 1 litre (garam)
Zafran 1 bari chutki
Piyaz 1
laal mirch 1
lehsan 3 clove
Tamatar 2 (kaddukas)
smoked paprika 1 tsp
Olive oil 4 tbsp
lemon 1
matar 100g

Banane Ka Tareeqa

Zafran ko 3 tbsp garam stock mein 10 minute bhigoyein, aur baaqi stock garam rakhein.
Chaudi paella pan mein olive oil garam karein, piyaz aur mirch ko 6 minute fry karein jab tak naram na ho jayein, phir lehsan aur paprika daalein.
Kaddukas tamatar daalein aur 4 minute pakayein jab tak gehra aur gaarha na ho jaye.
Chawal daalein aur 1 minute milayein taake sofrito mein lapet jaye, phir barabar teh mein phelaein.
Garam stock aur zafran wala liquid daalein, namak se season karein, aur halke ubal par le aayein. Is ke baad hilayein nahi.
Darmiyani aanch par 15 minute pakayein, phir seafood aur matar ko upar sajayein, halka sa chawal mein dabate hue.
Aanch kam karein, foil se halka dhak dein, aur 10 minute aur pakayein, jab tak chawal naram na ho jaye aur mussel khul na jayein.
Pan ko dhak kar 5 minute rest dein, phir pan mein hi lemon ke sath serve karein, socarrat ki kurkurahat sunte hue.

Chef ki tip

Stock daalne ke baad chawal ko na hilayein. Hilane se starch nikalta hai aur chawal chipchipa ho jata hai, aur socarrat nahi banta.

Serve Karna

6 logon ke liye hai, pan mein hi table ke beech mein serve ki jati hai, lemon aur green salad ke sath. Har shakhs kinare se andar ki taraf hissa leta hai, taake har kisi ko kurkuri neeche wali teh mile. Paella baant kar khane ki dish hai, is liye extra lemon, kurkuri roti aur aioli rakhein agar chahein, aur kitchen mein alag platon mein serve na karein.

Store Aur Dobara Garam Karna

Paella taazi khana behtar hai, seedha pan se. Bacha hua khana fridge mein 2 din tak rehta hai, aur garam pan mein thore stock ke sath dhak kar steam aane tak dobara garam hota hai. Chawal utna kurkura nahi hoga, aur seafood ko zyada der dobara garam nahi karna chahiye. Shellfish wali paella ko freeze na karein, texture kharab hota hai. Socarrat sirf usi din hota hai.

Ajza Ke Notes

Bomba chawal bohat liquid soakh leta hai aur alag rehta hai. Lambe dane wala chawal paella mein naram ho jata hai, is liye bomba na mile to chhote dane wala chawal use karein.
Stock garam rakhein. Thanda stock pan ko thanda kar deta hai aur chawal barabar nahi pakta.
Smoked paprika garam, dhuaan daar note deti hai. Meethi paprika chalti hai, lekin tez paprika zafran par haawi ho sakti hai.
Zafran ko use karne se pehle bhigona chahiye, taake rang aur khushbu chawal mein barabar phele.

Variations

Chicken aur chorizo paella: sofrito ke sath brown ki hui chicken aur kati hui chorizo daalein, aur chicken stock use karein.
Sabzi paella: sabzi ka stock, artichoke, hari phaliyan aur butter beans use karein, wohi zafran chawal ke tareeqe se.
Mixed paella: chicken, prawn aur mussel milayein, chicken jaldi aur seafood dair se daalte hue, asal tareeqe ke mutabiq.

Aam Ghaltiyan

Chawal ko hilana. Wo chipchipa ho jata hai aur neeche kabhi kurkura nahi hota.
Ghalat chawal use karna. Lambe dane wala chawal aur risotto chawal dono ghalat texture dete hain.
Thanda stock daalna. Pakana ruk ruk kar hota hai, aur chawal barabar nahi pakta.
Pan ko zyada bharna. Upar zyada seafood chawal ko toast hone ke bajaye steam mein paka deta hai, is liye teh barabar aur zyada gehri na rakhein.

Aksar Puche Jane Wale Sawal

Kya paella pan zaroori hai?

Chaudi uthli pan chalti hai, jab tak chawal ki teh patli ho. Gehra pot chawal ko zyada mota kar deta hai aur wo toast hone ke bajaye steam mein pakta hai.

Kya zafran ke baghair paella bana sakta hoon?

Bana sakte hain, rang ke liye chutki bhar haldi ke sath, lekin zaiqa mukhtalif hoga. Zafran paella ka asal zaiqa hai.

Kaise maloom karun ke chawal pak gaya?

Chakh kar dekhein. Naram hona chahiye halki si bite ke sath, aur liquid jazb ho jana chahiye. 5 minute rest se mukammal ho jata hai.

Meri paella naram kyun hai?

Chawal hilaya gaya, stock thanda tha, ya aanch kam thi. Chawal ko baghair hilaye rakhein aur aanch steady rakhein.

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