Cuttlefish rice, also known in Spain as paella in cuttlefish sauce, allowed for the addition of seafood.
Depending on the individual's taste, the seafood added would be different. For example, shrimp, shellfish, crab, and so on. There was no seafood that could not be added. To put it bluntly, it was the Spanish version of seafood stew.
In fact, Yuan Zhou, who had a full set of Spanish dishes, knew that cuttlefish rice was originally made with nothing added to it. Later on, it was commercially modified to make the rice more expensive.
Yuan Zhou's cuttlefish rice was definitely the most traditional. It was a rice without any seafood, just cuttlefish juice and some seasonings. It was not that he was inflexible in thinking that the original was the best, but adding other seafood to the dish would ruin the original taste of the cuttlefish juice, making it look like neither fish nor fish.
Even though the cuttlefish rice looked very black, it still had a kind of clear feeling.
When the cuttlefish rice entered his mouth, the first thing he felt was the smell of the cuttlefish juice. A faint salty and fishy taste appeared, followed immediately by a strong rice fragrance, neutralizing the salty and fishy taste, leaving only a little bitterness. After swallowing, the final taste left in his mouth was a little refreshing.
In fact, the cuttlefish juice was relatively light when it entered the mouth, but the rice accentuated the sweet and soft texture of the rice. Coupled with the unique bitter taste similar to that of Chinese medicine, the taste of the rice was enhanced by another level.
"Good, good, good! The amount of cuttlefish juice was added just right. Any more and it would have overpowered the taste of the rice. Any less and it would not have achieved the desired effect. Also, the quality of the rice is a little too good. It's soft and only becomes a little hard at the end. It's just right for the sticky cuttlefish juice. "Mark was very fond of the cuttlefish rice.
His hands moved quickly. Of course, he was still a little slower than Moliere, who had been training for a long time. Thus, Moliere managed to snatch a few mouthfuls of the rice.
Moliere had eaten cuttlefish rice before, but it did not taste very good. It had a strong fishy taste, and with the addition of all kinds of seafood, it was even more fishy. He did not want to eat it at all.
However, what Yuan Zhou made was different. Apart from a little bit of saltiness, there was no fishy smell at all. Instead, there was a faint fragrance that lingered throughout, making people feel like they couldn't stop.
Therefore, under the guise of sharing Mark's burden, Moliere boldly snatched the food. In addition, Mark was not fluent in preventing himself from snatching food, so he suffered a great loss. One-third of the food went into Moliere's stomach, which made Mark very angry.
He didn't have time to be angry for too long because the next dish was served.
The dishes were served one after another, and Mark noticed something. Unlike Chinese cuisine, Spanish cuisine didn't pay much attention to the presentation of the plates.
Western cuisine was all about elegance, but Spanish cuisine was the exact opposite.
For example, roasted salad, which was a variety of roasted vegetables, was a traditional Catalan dish.
This dish included roasted eggplant and peppers, and sometimes onions, potatoes, garlic, and so on. The dishes were very rich, and it depended on the chef's wishes and the diner's preferences.
Mark's roasted salad was very much to his liking. He had been in China for a while, and he especially wanted to eat Spanish onions and potatoes. This roasted salad completely satisfied his wish. The crispy and spicy onions, the soft and sticky potatoes, and the overflowing aroma of burnt potatoes, were very delicious.
The two of them ate quickly, and soon, the meal was coming to an end. The last dish was served, and it was the Galician pie that Mark had ordered.
There were two ways to make Galician pie. One was baked in the oven, and the other was more traditional, which was frying it in a frying pan.
Yuan Zhou naturally used a frying pan to fry it, and the fillings of the pie were also very different. However, there was one that everyone thought was more traditional, and that was tuna and chili.
Mark naturally wanted to order the traditional one. He was the number one person in Spanish traditional cuisine, and he had always been trying to recreate the classic Spanish cuisine, and it was very effective. Otherwise, he wouldn't have such a high status.
The pie that was served emitted a rich aroma of eggs. This was the aroma that came from the frying after the surface was brushed with egg liquid. It was golden in color and had a tempting aroma. It had already been cut into a triangular shape that was half the size of a palm. The layers were distinct, and the fillings inside also emitted a fragrance. It was the one with the strongest fragrance among all the Spanish dishes, and even Madrid stew couldn't compare.
The two of them, who had already formed a tacit understanding, didn't talk nonsense anymore. They directly picked up their chopsticks, picked up a piece of pie, and stuffed it into their mouths.
The freshly fried pie was still hot, and the skin was crisp and hard. With one bite, it was bitten off, revealing the slightly tough middle skin and the inner skin that had been soaked in the fillings. The transition from hard to soft, coupled with the rich and juicy fillings, and the taste of tuna and chili, was truly wonderful.
"The rich tuna is paired with the fresh chili. Not only is it spicy, but it also brings out the seafood flavor of the tuna. Coupled with the perfectly fried pancake, the taste of this pancake is simply reminiscent of the past. Tradition is simply the epitome of tradition." Mark was really impressed.
Previously, no matter if it was Chinese cuisine or Singaporean cuisine, he only knew that the dishes cooked by Yuan Zhou were especially delicious, very delicious, and indescribably delicious. However, Mark didn't have any specific reference, and could only have a general impression.
But Spanish cuisine was different. That was the cuisine that Mark had been cooking for his entire life. He was very familiar with it, and because of that, he could better understand how great Yuan Zhou was. Once again, he regretted not participating in the Bogus Cooking Competition.
He had watched the videos many times, but he still hadn't tasted Yuan Zhou's dishes. What a pity. Those dishes were created by Yuan Zhou according to the requirements of the competition. They would definitely be delicious.
"Luckily, I still have a few more months before my vacation. I can eat more," Mark thought. "It's hard to believe that Head Chef Yuan, who has never been to Spain, can make such traditional Spanish cuisine. Is this the power of a culinary magician?"
Compared to Ju Man and Li, who had only stayed for a few days, he was truly lucky enough to be staying at his home.
"I remember that Head Chef Yuan will accept students from whichever cuisine he studies. I think I can do Spanish cuisine," Mark said. He didn't know how he knew.
By the time Mark and Moliere finished the pie, lunchtime was almost over.
Due to the large number of customers, lunchtime ended a little later than usual. It wasn't because the time was extended, but because more people came in during the last minute of the opening hours.
Therefore, after sending off the last customer, even Yuan Zhou felt a little tired even with his physical strength.
"The discount tomorrow should be about the same as today, right?" Yuan Zhou guessed.
The main reason was that he had already served as many customers as he could today. Even if he wanted more people to come tomorrow, there wouldn't be enough time and seats.
He had an appointment with Cheng Zhao Mei and the other disciples to meet in the afternoon. Therefore, after washing up and changing his clothes, Yuan Zhou didn't plan to practice his knife skills, leaving time for his disciples.
Just as Yuan Zhou came down from the second floor, Cheng Zhao Mei appeared with a group of people. They had to meet their master earlier.
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