准备

做藏红花 - 克拉姆汤

• 在一个小锅中，用中低温烤，烤藏红花直至香，30至60秒。放火，用小勺子的背面尽可能地粉碎藏红花。加入蛤汁，用高火煮沸。立即从火上移开，放在一边注入。

Make the sofrito

• Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.

  Set a 16-inch西班牙海鲜饭over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

• 当sofrito厨师时，将虾壳放在四夸脱的锅中。用中高温搅拌直至干燥和粉红色，2至3分钟。加入5杯水，煮沸。摘录贻贝以找到最小的十二个。如果存在，请取下胡须，然后将贻贝保留在冰箱中。将剩余的贻贝加入沸水。盖上盖子，将热量降低至低，然后小火煮10分钟。将肉汤过滤成2夸脱的液体测量，丢弃壳和贻贝。加入藏红花 - 克拉姆肉汤和1-1/2茶匙。盐到虾泥汤中。 Measure out 5-1/4 cups of the broth, reserving the remainder.

做西班牙海鲜饭

• When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.

  将预留的贻贝安排在锅中，将它们均匀分布。降低热量，使肉汤保持更温和的慢炖，再过5分钟后，将虾放在锅中，将其推入米饭。继续沸腾，直到吸收液体并且米饭嫩，但仍然牢固（在顶层以下的几粒味道），大约5分钟。大米总共需要大约18分钟。如果在任何时候，肉汤似乎蒸发得太快了，请稍微减少热量，用箔纸松散地覆盖，或者每次根据需要加一点肉汤或水（1/4杯）。另外，如果贻贝或虾在米饭时仍未煮过，请用箔纸松散地覆盖几分钟以捕获热量并完成烹饪。

  While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.

  米饭完成后，将扇贝放在西班牙海鲜饭的顶部。通过使用勺子感觉在锅底上感觉到耐药性，检查是否会粘在锅上。检查几个区域，尤其是在锅中的中心。如果没有，请将热量增加到中等高度并小心地煮熟，将锅移动到周围，直到您听到大量的crack啪声和感觉阻力为1到2分钟；如果闻起来燃烧，请立即将锅从火上取出。

  将锅从火上取出，用干净的洗碗剂盖住，然后休息5至10分钟。将柠檬楔子在锅的周围周围。

Turn the paella into a paella party by adding凉亭镜头和Grilled Figs with Ice Cream。