食譜日常 - 海陸雙拼西班牙大鍋飯(paella)
今天要來做西班牙大鍋飯(Paella),算是西班牙當地的家常料理!
繼老婆上次在西班牙吃過後,很想在台灣找找有沒有道地的,但是找到的都價格都太高啦啦啦!!!
找了一間去吃過後,還是覺得跟西班牙吃到的豐盛感還是不太一樣...。
首先來拆解一下paella的材料:米、肉類/海鮮、蔬菜、調味料
米:要選用大粒的米才不會煮糊,選用直鏈澱粉多的米(比較不黏的米),不知道怎麼選擇的話,可以直接購買paella專用米。
肉類/海鮮:添增風味跟鮮味,蚌殼類、花枝、透抽、蝦等的鮮味都很豐富!
蔬菜:調和油膩感及添增口感,適合放些煮不爛的材料,像是荸薺、西洋芹、杏包菇等。
調味料:通常需要較重的味道,煙燻辣椒、義大利香料、芹菜葉等強烈香氣的香料,另外也會做得比較鹹一點。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L5XXl4r7L_iC1adWXrQ2rGFfb8QWibfYb0XOKctuE-3d3pjRxjkw4h5-S9oECk4tRq3JABgPkviS9WgAZDjFBvy3NYkpnv3j2ZtMKw1qTMqf39yZEDsqhZd5SBWEf6Zy46KoU6kcjS4/s640/20953575_1607306422620959_295971859996140750_n+%25281%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiUqnYCeJI5sVppFAslZpO7AJ9Xv0FdefI6HnJjZjEpFh46RjJKM2DmKYacIjV-7iqXpD47bLPCwsRU-TJ_Qzvq0lB3f-v7Xu6c-S5UKOl_cA2qExIB5VG4Fohc5Vn6XK4IvJBUckh0o/s640/20170819_174156.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KSTxO4OFVi3E9qXh8aIa0lfIjvLjM_zKEjGQeCgW9pOhn9tpDP5AJILtmDKT99WfAhJpNyD2uhpdWAtNr_96OH6eDK3C6JPWNvFixZkQBxTVgBT7bztplBE1huHggT1x7XCJBKT1gK8/s640/20170819_170820.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3Vd6Axt8YhvGDT0hkQjGPaYaidw1s7bHGX8ubJgAzyZG0a0__6X3_xJsnptxWux8lRTnBsUSJ6al91Tybrb5o5uRwNze4CwGLKp7-APi3E5soSQzNS6Rdkjy202BMICA9FVFtisEYgg/s640/20170819_171045.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBxDgiuc21ut4denxP_HXRR9P6H2jsFdUolWl5ikzjGHniYlhDQ7QPQubcqMFleougWG8WXOlh7pNT0mab2LiSIzj_YzOQ-f7EAJPQl-Zh2Zt4pyv5WRcgaCA7wqDqU2Xx7IkseL0hUY/s640/20170819_180031.jpg)
大蒜切碎
荸薺切0.5公分小塊
辣椒去籽後切碎
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLnyiVj7nv6o2aJbpegvGUvlPYrziFkJXoAMgQelp40QZgDY3Bq1ofLn1QbMC3mnwYQihiahDUHYpfA-aXfLPjWPx6fpQWRJVBs6srz30LJytD-JrKMwERXIv-wF3tJJLls1LZFDEcIg/s640/20170819_180318.jpg)
芹菜葉稍微切碎
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hOZopu0udH69zMhSSPFJh08ybD2dBSm8Tapumgjcq3uXawhYC_rmf_LJ7eG-5onGv05YMDIBTmBbDRkm-iD1HE5aV9MeWA9bL8TljeoUMAYbIu4wNf6tLLtH7JaT-S7Hd0bRYDnETZk/s640/20170819_180841.jpg)
透抽洗乾淨去內臟後切輪圈(記得把頭部的牙擠出來拿掉)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMwlBqq7ROtDVXAUMIkaPDK2Rhh9Cwz5VqYxVMWbuYLWOckHgQ4Hj5ulbDhBoNpA6KKTS0nlSEn35cTSYkK_cLwqUuXwSbrKaG69H1UmjEDKTuL4h0lu_CLbBXxwYfwGO7nE96sYmnVE/s640/20170819_175136.jpg)
雞腿肉切3公分塊狀
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJr272xjt9SyKMiAc6YtCDLSgsen0t9HGCOCp0XU4Q1CZGMxLYk0M5ljcgSbDs0_yMnMVa3UiSrKxetekKufWy-Zvxz5SuILAV1Goqufkwj7OT5Yhyphenhyphenpre416uG78CdLtHWVFSV883730/s640/20170819_173602+%25281%2529.jpg)
蝦子一半去殼留尾(也可以不用)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v1jTgjRE5ab21fJ_BvPtRqE6Wy88R25Wb_xtDzd5zAMZQCatQS4smrUYSzFn7fZteXzDolUexEu7X5D8FzWuWOkjVg2lQnqrEHbMxlOgzbvO2gAOZHHIF83hagaNzlnqU-guoipCgpI/s640/20170819_180150.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuQY9mv1gQQtQ2lbqgUTqt9gV6X8o0sAQitfcrwpSAtQAxXjLf8UUNW7uuO2p-FF0hC9dNNX_iyMLD23rIfidv0gtxx_caWWuPkn2WbhAAunrvrfb_GLV9b5ffPSFnlRh7_nc9MzsBnA/s640/20170819_180444.jpg)
2. 繼續扮炒至雞腿肉8分熟,不用太常翻面,讓雞腿多點梅那反應
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjhxvP3BS0JO-OIBwwI3zG3uwevPxcSqv0zqYP-LY1S7-ewsgsUd2SSr5lU_ioYZYOQop_tXqu5TlQw4GMc7ayvu5tNNqnBRfkouBOd-jVNe-t86A3v00wZuVhI0xlLTPijpmFJqcRTQ/s640/20170819_181439.jpg)
3. 將雞腿呈起備用,鍋子不用洗(除非烤焦了),加入高湯煮到滾後,放入蝦跟透抽煮至全熟(約2分鐘)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNXs2JLUkG3o4R9af38OLxDKo2jkkSPkjzg_nZ5hwXGo6UkwfVtVGuoi0oaUFadlsqZo16DmTxxBXVHUHyI-UK86wdkvrkBPyKQPJdq7rnjH7vSVmsGT2gHsb5BuUX-D6vu3_3Ja_Hnk/s640/20170819_181627.jpg)
4. 將蝦跟透抽呈起備用,鍋中留下高湯,加入米並且稍微攪拌後,加入(2)的雞腿跟蔬菜
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpXGuGGExj4g5vBVDT6ukUEW7wttl08OWbJEmuBDgQ5Xc769ZAl2-54jBouqDpZQKdXiMf-YRweGmZa2QPIyurgCRZ5n6Xk8jW6wnS4nCA1W4l7FmbHSdhTK3Pz4lQlZ_8HdlpoLvGPk/s640/20170819_182153.jpg)
5. 用大火煮滾後,轉小火續煮約15分鐘至湯汁收乾
(可能會因各種原因導至湯汁太多或太少,當看到米粒露出水面時,試吃看看,如果咬的動但有一點點小硬塊在中心就可以了。第一次煮可以把高湯分多次加入,避免因為水分太多而變成糊糊的)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2zuyYh0meVUmBPhxhrX3qXjCB9-3Em1t4A4PKYrqdO7lRSWmS6z3s-FbErzplCmJhk6pFwFdUEphpPLNIG4EY9AWRz1T557ijmVHv8d30chIMOhGvUmTLORdlQ0qD6mJOFyy3qlk68s/s640/20170819_183339.jpg)
6. (仍然開著小火)擺上透抽跟蝦,灑上芹菜,將檸檬隨意放上去,蓋上蓋子悶煮3分鐘
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5koFy8Ais-rpYnEJuHrSQsPmUXI0eqwQdxJTrmxLLfsjusMLt2dUIzRPtjCGcoVf_30OIvnEp3vTDWYqmTayn9rYwsV-Qh6DNH-LOd0KTxC2ICYgEHZVsddl558_hgBdOsCL-3WuBiw/s640/20170819_184620.jpg)
7. 離火,仍然蓋上蓋子的狀態,端上餐桌稍等幾分鐘讓他降溫,鍋粑也會變得比較容易挖取
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9fRodNfJoMVHdUEUuRFdALg1c62uzyt0aTxCACxX3a3tBbi4dcUIjbKrb4MmLwtYPxeLWatDreuNOAGnCr7o3zegbEVXIoXaOcoOzrUzJUPfHQdJBVgt22TK8tFFMacSQIfNTX6t70o/s640/20881879_1607306425954292_7716011297679716279_n+%25281%2529.jpg)
繼老婆上次在西班牙吃過後,很想在台灣找找有沒有道地的,但是找到的都價格都太高啦啦啦!!!
找了一間去吃過後,還是覺得跟西班牙吃到的豐盛感還是不太一樣...。
首先來拆解一下paella的材料:米、肉類/海鮮、蔬菜、調味料
米:要選用大粒的米才不會煮糊,選用直鏈澱粉多的米(比較不黏的米),不知道怎麼選擇的話,可以直接購買paella專用米。
肉類/海鮮:添增風味跟鮮味,蚌殼類、花枝、透抽、蝦等的鮮味都很豐富!
蔬菜:調和油膩感及添增口感,適合放些煮不爛的材料,像是荸薺、西洋芹、杏包菇等。
調味料:通常需要較重的味道,煙燻辣椒、義大利香料、芹菜葉等強烈香氣的香料,另外也會做得比較鹹一點。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0L5XXl4r7L_iC1adWXrQ2rGFfb8QWibfYb0XOKctuE-3d3pjRxjkw4h5-S9oECk4tRq3JABgPkviS9WgAZDjFBvy3NYkpnv3j2ZtMKw1qTMqf39yZEDsqhZd5SBWEf6Zy46KoU6kcjS4/s640/20953575_1607306422620959_295971859996140750_n+%25281%2529.jpg)
材料(約3~4人份)
米:300g
高湯/水:450cc
橄欖油:20cc
檸檬:1顆
芹菜葉:一小碗
<材料組-肉>
雞腿肉:200g
透抽:大小不拘1隻
蝦子:大小不拘9隻
<材料組-蔬菜>
荸薺:5顆
洋蔥:1顆
毛豆:50g
大根辣椒:2根
大蒜:大的20顆
<材料組-調味料>
海鹽:10g
煙燻辣椒粉:4g
粗黑楜椒:3g
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiUqnYCeJI5sVppFAslZpO7AJ9Xv0FdefI6HnJjZjEpFh46RjJKM2DmKYacIjV-7iqXpD47bLPCwsRU-TJ_Qzvq0lB3f-v7Xu6c-S5UKOl_cA2qExIB5VG4Fohc5Vn6XK4IvJBUckh0o/s640/20170819_174156.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KSTxO4OFVi3E9qXh8aIa0lfIjvLjM_zKEjGQeCgW9pOhn9tpDP5AJILtmDKT99WfAhJpNyD2uhpdWAtNr_96OH6eDK3C6JPWNvFixZkQBxTVgBT7bztplBE1huHggT1x7XCJBKT1gK8/s640/20170819_170820.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3Vd6Axt8YhvGDT0hkQjGPaYaidw1s7bHGX8ubJgAzyZG0a0__6X3_xJsnptxWux8lRTnBsUSJ6al91Tybrb5o5uRwNze4CwGLKp7-APi3E5soSQzNS6Rdkjy202BMICA9FVFtisEYgg/s640/20170819_171045.jpg)
步驟
* 材料預處理 *
檸檬洗淨後切成8片
洋蔥切碎![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBxDgiuc21ut4denxP_HXRR9P6H2jsFdUolWl5ikzjGHniYlhDQ7QPQubcqMFleougWG8WXOlh7pNT0mab2LiSIzj_YzOQ-f7EAJPQl-Zh2Zt4pyv5WRcgaCA7wqDqU2Xx7IkseL0hUY/s640/20170819_180031.jpg)
大蒜切碎
荸薺切0.5公分小塊
辣椒去籽後切碎
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLnyiVj7nv6o2aJbpegvGUvlPYrziFkJXoAMgQelp40QZgDY3Bq1ofLn1QbMC3mnwYQihiahDUHYpfA-aXfLPjWPx6fpQWRJVBs6srz30LJytD-JrKMwERXIv-wF3tJJLls1LZFDEcIg/s640/20170819_180318.jpg)
芹菜葉稍微切碎
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1hOZopu0udH69zMhSSPFJh08ybD2dBSm8Tapumgjcq3uXawhYC_rmf_LJ7eG-5onGv05YMDIBTmBbDRkm-iD1HE5aV9MeWA9bL8TljeoUMAYbIu4wNf6tLLtH7JaT-S7Hd0bRYDnETZk/s640/20170819_180841.jpg)
透抽洗乾淨去內臟後切輪圈(記得把頭部的牙擠出來拿掉)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijMwlBqq7ROtDVXAUMIkaPDK2Rhh9Cwz5VqYxVMWbuYLWOckHgQ4Hj5ulbDhBoNpA6KKTS0nlSEn35cTSYkK_cLwqUuXwSbrKaG69H1UmjEDKTuL4h0lu_CLbBXxwYfwGO7nE96sYmnVE/s640/20170819_175136.jpg)
雞腿肉切3公分塊狀
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJr272xjt9SyKMiAc6YtCDLSgsen0t9HGCOCp0XU4Q1CZGMxLYk0M5ljcgSbDs0_yMnMVa3UiSrKxetekKufWy-Zvxz5SuILAV1Goqufkwj7OT5Yhyphenhyphenpre416uG78CdLtHWVFSV883730/s640/20170819_173602+%25281%2529.jpg)
蝦子一半去殼留尾(也可以不用)
烹調開始
1. 中~大火,鍋子燒熱後,加入橄欖油,放入<材料組-蔬菜>拌炒約1~2分鐘後,加入雞腿跟<材料組-調味料>。![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0v1jTgjRE5ab21fJ_BvPtRqE6Wy88R25Wb_xtDzd5zAMZQCatQS4smrUYSzFn7fZteXzDolUexEu7X5D8FzWuWOkjVg2lQnqrEHbMxlOgzbvO2gAOZHHIF83hagaNzlnqU-guoipCgpI/s640/20170819_180150.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuQY9mv1gQQtQ2lbqgUTqt9gV6X8o0sAQitfcrwpSAtQAxXjLf8UUNW7uuO2p-FF0hC9dNNX_iyMLD23rIfidv0gtxx_caWWuPkn2WbhAAunrvrfb_GLV9b5ffPSFnlRh7_nc9MzsBnA/s640/20170819_180444.jpg)
2. 繼續扮炒至雞腿肉8分熟,不用太常翻面,讓雞腿多點梅那反應
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjhxvP3BS0JO-OIBwwI3zG3uwevPxcSqv0zqYP-LY1S7-ewsgsUd2SSr5lU_ioYZYOQop_tXqu5TlQw4GMc7ayvu5tNNqnBRfkouBOd-jVNe-t86A3v00wZuVhI0xlLTPijpmFJqcRTQ/s640/20170819_181439.jpg)
3. 將雞腿呈起備用,鍋子不用洗(除非烤焦了),加入高湯煮到滾後,放入蝦跟透抽煮至全熟(約2分鐘)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNXs2JLUkG3o4R9af38OLxDKo2jkkSPkjzg_nZ5hwXGo6UkwfVtVGuoi0oaUFadlsqZo16DmTxxBXVHUHyI-UK86wdkvrkBPyKQPJdq7rnjH7vSVmsGT2gHsb5BuUX-D6vu3_3Ja_Hnk/s640/20170819_181627.jpg)
4. 將蝦跟透抽呈起備用,鍋中留下高湯,加入米並且稍微攪拌後,加入(2)的雞腿跟蔬菜
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpXGuGGExj4g5vBVDT6ukUEW7wttl08OWbJEmuBDgQ5Xc769ZAl2-54jBouqDpZQKdXiMf-YRweGmZa2QPIyurgCRZ5n6Xk8jW6wnS4nCA1W4l7FmbHSdhTK3Pz4lQlZ_8HdlpoLvGPk/s640/20170819_182153.jpg)
5. 用大火煮滾後,轉小火續煮約15分鐘至湯汁收乾
(可能會因各種原因導至湯汁太多或太少,當看到米粒露出水面時,試吃看看,如果咬的動但有一點點小硬塊在中心就可以了。第一次煮可以把高湯分多次加入,避免因為水分太多而變成糊糊的)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2zuyYh0meVUmBPhxhrX3qXjCB9-3Em1t4A4PKYrqdO7lRSWmS6z3s-FbErzplCmJhk6pFwFdUEphpPLNIG4EY9AWRz1T557ijmVHv8d30chIMOhGvUmTLORdlQ0qD6mJOFyy3qlk68s/s640/20170819_183339.jpg)
6. (仍然開著小火)擺上透抽跟蝦,灑上芹菜,將檸檬隨意放上去,蓋上蓋子悶煮3分鐘
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5koFy8Ais-rpYnEJuHrSQsPmUXI0eqwQdxJTrmxLLfsjusMLt2dUIzRPtjCGcoVf_30OIvnEp3vTDWYqmTayn9rYwsV-Qh6DNH-LOd0KTxC2ICYgEHZVsddl558_hgBdOsCL-3WuBiw/s640/20170819_184620.jpg)
7. 離火,仍然蓋上蓋子的狀態,端上餐桌稍等幾分鐘讓他降溫,鍋粑也會變得比較容易挖取
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9fRodNfJoMVHdUEUuRFdALg1c62uzyt0aTxCACxX3a3tBbi4dcUIjbKrb4MmLwtYPxeLWatDreuNOAGnCr7o3zegbEVXIoXaOcoOzrUzJUPfHQdJBVgt22TK8tFFMacSQIfNTX6t70o/s640/20881879_1607306425954292_7716011297679716279_n+%25281%2529.jpg)