Name: 100% Spanish Taste-spanish Paella Pealla
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Rice; 8 Sea shrimp; 1 Cuttlefish; 20 pcs mussels; 30g Haricot vert; 4 Chicken Drumstick; 1/2 Green bell pepper; 1/2 Red Bell Pepper; 2 pcs onion; 1 carrot; 1 piece Shallots; 50g Sausage; Some fish bone; 1 piece lemon; Some Basili; 0.3g Saffron; Some salt; 5 tablespoons Chili powder; 5 slices Bay leaf; Some White pepper; 250ML White wine; 5 slices Garlic slices

100% Spanish Taste-spanish Paella Pealla

1. The mussels are brushed to remove impurities on the surface and soaked in the water to spit sand.

100% Spanish Taste-spanish Paella Pealla recipe

2. Put white wine in the pot, add the mussels and cook until they are open, and select the bad mussels that do not open.

3. Pick up the mussels, save eight mussels and put them on the rice, and take the rest of the mussels for use. Don't throw away the liquor, save it for cooking.

4. Clean the fish bones and chop them into small pieces.

5. Peel and dice carrots, peel and dice an onion.

6. Put a little olive oil in the pot, add the diced onion and saute until fragrant.

7. Add carrots and sauté.

8. Add fish bones and fry until the surface turns white.

9. Add boiling water, white pepper, and 2 bay leaves to simmer.

10. Cuttlefish remove the black film on the surface and remove the internal organs.

11. Wash the processed cuttlefish and cut into rings.

12. Cut off the beard of the sea shrimp.

13. Fry the chicken drumsticks in a frying pan until the surface is golden.

14. Peel the onions and shallots, and remove the seeds of the bell peppers.

15. Cut the onion and shallots into cubes, and chorizo sausage into slices.

16. Cut the tomato into small pieces and the sweet pepper into thick shreds.

17. Take 0.3 grams of saffron.

18. Add some freshly simmered fish soup, add saffron, 2 bay leaves, and 2 garlic peels and simmer for 5 minutes.

19. Add olive oil to the pot and heat.

20. Add onion, shallots, and garlic slices and sauté until fragrant.

21. Add chorizo sausage and fry until the sausage is oily.

22. Add paprika chili powder.

23. Add tomatoes and fry until the tomatoes are soft and rotten.

24. Add bell peppers, green beans, cuttlefish rings, and mussel meat, sauté slightly, and season with salt.

25. Add rice and mix well.

26. Add safflower water.

27. Add white wine boiled with mussels.

28. Add the boiled fish soup.

29. Put the seafood and chicken drumsticks in, turn on a medium-low heat, and cook until the soup is dry and the rice and seafood are cooked. Then turn off the heat. Never stir during the period.

30. Cut the fresh basil into finely pieces.

31. Cut the lemon into eight pieces.

32. Pour in lemon, sprinkle with chopped brazil, and sprinkle with a little paprika chili powder.

Tips:
1. Seafood can be replaced with what you like, or you can add fish.

2. If paprika chili powder is not available, substitute the finest chili powder you can buy.

3. The seafood that is not easy to be cooked first, such as the cuttlefish I used today.

4. Boiled safflower garlic slices and bay leaves are also added to the rice.

5. Try to choose dry white wine as much as possible.

6. You don't need to cover the lid when cooking, and you must not turn it over. As long as the fire is not too big, it will not be mushy.

7. You can also omit the part of the fish soup, use ready-made or use water.

8. Saffron is best used in powdered form, and it can be fried directly with chili powder without boiling.

9. You can also add some curry powder and tomato juice. Many businesses now use these two to replace saffron in order to save costs.

10. Other parts of the chicken can be used for chicken, but it is better to have fewer bones. You can also use fish and rabbit meat instead. The ones that are not easy to cook are fried in a frying pan, and the ones that are easy to cook can be placed directly on top.

11. This is the amount of 4 to 6 people, which can be increased or decreased according to actual conditions.

12. Chorizo sausage can be replaced or omitted.