本場の味にとにかく近い、美味しい【シーフードパエリア】
Ciao !
今日はイタリア料理ではありませんが、私が大好きでイタリアでも良く食べるスペインのヴァレンシア料理パエリア、今回は特に【シーフードパエリア】を紹介します。
【ポイント】
この料理はたくさん色々な食材が入っていたり、ちょっとしたことで出来上がりが変わってくるので結構面倒な料理です。
注意することは
・ブイヨンは米の量の２.５倍
・横に広いフライパンを使う
・米を入れてたらフライパンを動かす程度で米にはもう触れない
（スペイン人に言わせると、底のおこげが美味しいのだそうです。日本人も好きですよね）
【材料 二人分】
米 200g
ムール貝 250g
あさり 250g
エビ 6/8匹
イカ 200g
玉ねぎ 1/4個
ニンニク 1片
缶 トマト 100g
ブイヨン 米の量 x 2.5 ml
パプリカ 40g
粉パプリカ 適量
サフラン 0.15g （可能であれば、私は普段入れていません）
エクストラヴァージンオイル 適量
パセリ 少々
塩 適量
黒胡椒 適量
#スペイン料理 #パエリア #シーフード
blog
https://www.takaomilano.com
instagram
https://www.instagram.com/takaomilano_blog/
Living in Milan, Italy since 1989, I am Takao and I work in the fashion industry.
Japan was in the midst of a bubble economy when I came to Italy, and it was very affordable and there were everything that you needed. However, the shops were closed for lunch breaks, on Sundays and during the summer vacation season. For me coming from Japan, I thought Italy was not easy, a country with an old mentality. Thirty years later, Italy has improved, but I’ve come to think that drawbacks don’t mean delays. In fact, even in Japan some convenience stores are not open 24 hours recently.
In terms of work, we are now entering an era in which it is difficult for even large companies to keep workers until retirement age. This means that Japan will become more individualistic from now on. Italians live a very human lifestyle, despite overdoing it sometimes. I’m sure that Japan will be able to live life a little more humanly in the future. I think it will be accelerated by the arrival of covid.
In this Youtube, I would like to introduce the Italian lifestyle to everyone and propose the good points of Italy that I like, focusing on the Italian dishes which are easy to cook.
blog (Japanese)
https://www.takaomilano.com
instagram
https://www.instagram.com/takaomilano_blog/