跟读练习: How To Make Authentic Spanish Paella - 通过视频学习英语口语

选择练习模式

每种模式都会打开全屏练习室。

98 句

如果句子过短或过长，请点击 Edit 进行调整。

Paella is the most famous dish in Spain, and it's all cooked in just one pan.

We'll begin by making our seafood stock.

All the ingredients you see here are the foundation of a great paella.

To begin, I'll prep my ingredients.

Because we want maximum flavor, we're saving everything for this stock, even those onion skins.

Let nothing go to waste.

I'll make an exception for this part of the onion.

Always has a little dirt in it.

I'm not going to spend too long prepping my ingredients here because they're all going to melt down into our stock, but this is a very important part of the process.

Here's my favorite component, the shrimp, and especially the shrimp heads.

To this day, the best sauce I have ever made in my life was with a bunch of shrimp heads like this one here.

I can't remember why I had so many, but I cooked them down in a pan with some garlic, some white wine, a little salt, lots of butter.

It made a sauce that I've never forgotten.

Our ingredients are prepped, so let's crank up the heat.

Add some olive oil to a pot over medium-high, and then add those shrimp shells and heads and cook for two to three minutes.

You see this red liquid that comes out of the shrimp heads when I push them down?

That is an indescribable umami bomb of flavor that you cannot create in any other way.

The smell from just sauteing these shrimp heads alone is this robust, nutty, shrimpy, ocean smell.

Now we're going to add our fish parts and cook for another few minutes, and already we're building this amazing foundation of what's going to be an incredible paella.

Next, we'll go in with our onions, a few carrots, and some garlic, and I'll stir these with the goal of getting every individual piece coated in that seafood-infused olive oil that we've created.

Now, I'm gonna make some space and add my tomatoes cut side down, then let these cook until they get some color, which should take about two minutes.

To finish our stock, I'll add a bay leaf, a few parsley stems, a couple peppercorns, any extra shells or trimmings, and then I'll cover everything with water and bring it up to a simmer.

Look at that color of our stock already.

It's beautiful.

Once it comes to a simmer, we'll skim off any of that foam that might rise to the top.

That'll just help give an overall cleaner seafood stock.

And then we'll turn down the heat and let this simmer for 45 minutes.

But don't worry, I'm not going to make you wait.

You don't want seafood stock to go any longer than this because it can become very bitter.

I'm going to carefully strain this off straight into another pot because it's important that we keep it warm.

I'm going to taste this really fast because it smells so good.

I could have that as a soup.

To make the paella, which will be cooked in the biggest pan you've ever seen, we're going to start by blooming our saffron.

To do this, I'll crush it between my fingers and then add a few tablespoons of our hot seafood stock, which will immediately start to bring out all of that beautiful flavor and color.

Just to show you that color that I'm talking about since you can't see it as well through that seafood stock.

Watch what happens when I pour clear water over this.

Once in a while, as a special occasion, I put a few threads in some hot water and I drink it like tea.

I wanted to show you this because this is part of what's going to give our paella that iconic, beautiful orange-red color.

Saffron is amazing.

It's almost like nature's expensive food color.

To prep my green beans, I'm going to cut them all into thirds.

And if you're looking at these and wondering where you'd get them, you can certainly substitute them for normal green beans.

And then as for my red pepper, I'll cut it into strips.

Fun fact while I cut this is that every color of bell pepper is the same.

They're just different stages of ripeness.

Green is the least ripe and least sweet, and red is the most ripe and most sweet.

The more you know.

To be honest, I only learned that recently myself.

Now we're gonna grate our tomato.

This basically turns it into a light and foamy tomato pulp.

I think this is the first time I've ever grated a tomato.

I've done cheese, sausage, potatoes, but never a tomato.

Last, we've got these beans here, which are lima beans, but I've already cooked some, so we don't have to wait.

I just wanted you to be able to see how much they actually expand.

Paella is cooked in a large, wide pan like this one here, and you'll see why in just a few moments.

Also, how cool is that spoon?

To cook, we'll turn our heat to medium high, then we'll add in our beans and our red pepper, and let these cook for four to five minutes or until blistered.

Listen carefully as they cook for those snap, crackle, pop sounds.

That is the sound that means they're blistering and getting those spots of char that will have so much flavor.

If you're wondering why the paella spoon is so long, it's so I can stand back and not get spit at by all that oil as I cook.

When you put vegetables like this that hold so much water into hot oil, they're not going to be happy.

Once everything has some nice color, we'll add our garlic.

Then stir for just 30 seconds until fragrant, making sure to scrape around all the edges so none of it burns.

And then in goes our grated tomato, which we'll stir for 10 minutes until it's thick, dark, and jammy.

Once the oil has separated, you see all these bubbles here and that beautiful golden color on the edges, we have finished making what's called our sofrito.

This is the umami-packed tomatoey sauce that's going to coat our rice.

Now we're going to add in our bamba rice and stir it fully to coat every individual grain of rice, the same way we'd do it if we were making risotto.

You may have noticed that we didn't rinse our rice, and that's on purpose.

Keeping all those starches on the surface helps us create the creamy consistency that we want in our paella.

This is also a very strong rice.

It can hold lots more liquid than normal rice.

Moving on, we'll combine our bloomed saffron with our seafood stock, which now smells unbelievable, and then in goes our stock.

At this point, we also want to season with a sprinkle of salt.

Spread the rice evenly and do it very carefully because this is the last time you get to stir it.

Simmer for 10 minutes, rotating the pan occasionally for even cooking.

Now, evenly distribute those lima beans, reduce your heat to low, and let this cook for 25 to 30 minutes, continuing to rotate your pan as needed until the rice rises to the top.

By now, you're probably going to want to get in there with a spoon and taste it, but resist the urge and wait until it's done.

The next step is to add our shellfish.

We've got a few different kinds here, including those shrimp you saw earlier, as well as some mussels, clams, and calamari.

We're gonna nestle these into the rice.

We don't want to just lay them on top.

They should be partially buried so they steam in the liquid and release their juices directly into the rice for flavor.

In just a few minutes, the seafood should all begin to open up, cooking but more importantly, sharing each of their individual flavors with the rest of the paella.

Once all the shellfish are open, we'll increase the heat to medium-high for one to two minutes

and begin to listen for a gentle crackling and smell for a toasted aroma coming from the pan.

This is called socarrat, and it's this crispy toasted rice crust that we create on the bottom of the pan.

It's basically the entire point of paella.

Once you think the base is fully crisp, remove it from the heat and let it rest for five to ten minutes.

To finish, we'll hit our whole paella with some chopped parsley, and finally, no paella is complete without a squeeze of fresh lemon.

Just like opening a steak, it's now time for the moment of truth.

We need to find out if if we got that crispy bottom.

Beautiful.

This right here is a dream bite.

This is the kind of bite that everybody fights over at the table.

You hear that crunch?

No words.

That's so good.

So maybe three words.

下载应用

流利口语所需的一切

AI 发音评分逐句打分

音标练习掌握每个音

词汇学习建立你的词库

词汇游戏边玩边学

扫码

Download on theApp Store Get it onGoogle Play

同频道

FOR YOU

本课的词汇与口语要点

这节 B2 级别的口语课以视频“How To Make Authentic Spanish Paella”为素材。视频中反复出现的词有：paella, rice, stock, add, color。这段视频共有 98 个句子、1512 个单词可供跟读。讲话部分时长为 6:23。说话人语速较快，每分钟约 237 个词，会出现较多连读和弱读。只有 80% 的单词属于英语最常用的 3,000 词，词汇难度较高。

视频中的重点词汇

视频中最难的 15 个单词，附发音和释义：

单词	发音	释义
paella 名词	/pɑːˈeɪ.(j)ə/	西班牙大鍋飯 /西班牙大锅饭, 西班牙海鮮燉飯 /西班牙海鲜炖饭
seafood 名词	/ˈsiːfuːd/	海鮮 /海鲜, 海產食品 /海产食品
shrimp 名词	/ʃɹɪmp/	蝦 /虾
tomato 名词	/təˈmeɪ.toʊ/	西紅柿 /西红柿, 番茄
bean 名词	/ˈbi(ː)n/	豆
flavor 名词	/ˈfleɪvə/	味道, 味兒 /味儿
stir 动词	/stɝ/	攪拌 /搅拌, 攪 /搅
simmer 动词	/ˈsɪmɚ/	熬
ingredient 名词	/ɪnˈɡɹiːdi.ənt/	成份, 材料
saffron 名词	/ˈsæfɹən/	番紅花 /番红花, 藏紅花 /藏红花
spoon 名词	/spuːn/	фәзы, фәфәзы
onion 名词	/ˈʌn.jən/	цун, пиязы
garlic 名词	/ˈɡɑɹlɪk/	大蒜, 蒜頭 /蒜头
pepper 名词	/ˈpɛp.ə/	胡椒
blister 名词	/ˈblɪstɚ/	水疱, 皰 /疱

视频中出现的短语动词

单词	释义
find out 动词	找出, 查明
stand back 动词	保持距離 /保持距离
turn down 动词	拒絕 /拒绝, 回絕 /回绝

值得反复跟读的句子

视频中简短而完整的句子，可以直接用在日常对话里：

We'll begin by making our seafood stock.
To begin, I'll prep my ingredients.
It made a sauce that I've never forgotten.
I've done cheese, sausage, potatoes, but never a tomato.
We're gonna nestle these into the rice.

视频中的语法

说话人最常用的结构，并附上视频中的原话：

结构	视频中的用法
现在完成时 have/has + 过去分词 — 过去发生但与现在仍有关联的事	have ever made · I've never forgotten · we've created
被动语态 be + 过去分词 — 强调发生了什么，而不是谁做的	are prepped · will be cooked · is cooked
定语从句 who / which + 从句 — 补充说明人或事物	paella, which will · stock, which will · here, which are

需要注意的发音

说话人用了 61 次缩略和弱读形式，例如 we'll, I'll, I'm。请按听到的简短形式来说。

“sh” 和 “zh” 音: shrimp /ʃɹɪmp/, preposition /ˌpɹɛpəˈzɪʃən/, shellfish /ˈʃɛl.fɪʃ/, shrimpy /ˈʃɹɪmpi/, crush /kɹʌʃ/
长单词——注意重音位置: ingredient /ɪnˈɡɹiːdi.ənt/, preposition /ˌpɹɛpəˈzɪʃən/, calamari /kæləˈmɑːɹi/, indescribable /ɪndɪˈskɹaɪbəbl̩/, consistency /kənˈsɪs.tən.si/

如何用这段视频练习

先完整听一遍视频，不要开口，记下不认识的单词。
先用 0.75 倍速逐句跟读，熟练之后再回到正常速度。
录下自己的声音并与原声对比，特别注意 paella, seafood, shrimp 这类单词。

什么是跟读法？

跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。

影子跟读法: 阅读完整分步指南 →

跟读练习: How To Make Authentic Spanish Paella - 通过视频学习英语口语

选择练习模式

下载应用

How To Make Perfect New York Pizza

How To Make The Perfect Brownies

Make Soup Dumplings Like A Chinese Restaurant

The World's Best BBQ Ribs

Why France Has The Best Steak

Every Way To Cook Chicken

How To Make The Best Fried Chicken

Perfect Pancakes

How To Make Authentic Banh Mì

The Cheesiest Chicago Deep Dish Pizza

The Best Burger You'll Ever Make

The Best Steak Frites At Home

Hot Honey Chicken Tenders

How To Bake Sourdough Like A Pro

Every Way To Cook an Egg

The Best Restaurant-Style Ramen At Home

Best Way To Make Sushi At Home

The Best Spaghetti & Meatballs You’ll Ever Make

Best Fettuccine Alfredo You'll Ever Make (Easy)

The Best Vietnamese Pho Made At Home

How to use Dreaming Spanish

how to make Coca Cola

Super Quick OCTOPUS SALAD | Bart van Olphen

Le Cassoulet le plus Terroir de France

The Basics of Sautéing Correctly!

A Day in My Life 23: Cooking Rice

TRYING AUTHENTIC MEXICAN FOOD | LUISITO COMUNICA

Chef Casero | Casi Creativo

How To Make Real Tonkotsu Ramen

How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World