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Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink.
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Put the paella in the preheated oven for 9 minutes. Remove the paella from the oven and place the ham-wrapped bonito on the rice. Put the paella back in the oven for a further 3 minutes. Remove the paella from the oven again and allow it to rest for 3 minutes. Sprinkle the paella with the fried bok choy leaves and green onion rings.
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*For an extra-fine texture use a 51-cm (20-inch) paella pan. Preheat the barbecue or grill. Lightly toast all the spices and flavorings in a dry frying pan or skillet over medium-high heat until fragrant.
Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir the stock, salsa and turmeric in the skillet and heat to a boil.
Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), [36] [37] vegetables and many different seasonings. [38] However, the most globally popular recipe is seafood paella. Throughout non-Valencia Spain, mixed paella is relatively easy to find.
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