Home-cooked Paella
1.
Prepare all the ingredients first. Peel the shrimp, pick the shrimp thread, cut the squid into small pieces, mark the surface, and cut the shallots, carrots and green peppers into small cubes.
2.
Clean the clams and scallops
3.
Because my rice cooker has a dry-stirring function, you can operate it directly in the pot. If your rice cooker does not have this function, use a non-stick pan to fry first. Heat the pot and pour a little olive oil into it. Then pour in the minced garlic and onion, and fry it out
4.
Pour in clams and scallops, then pour in a small bowl of water
5.
Put the lid on and simmer for a while. When the clams and scallop shells are just opened, they can be taken out for later use. If they are not opened, don't use them, for fear of dead clams mixed in.
6.
Brush the pot clean, continue to pour a small amount of olive oil to heat it, then put the squid slices and shrimps in, still fry the squid slices until they are rolled up, and the color of the shrimps will turn red. Weigh it out and set aside
7.
Brush the pot clean, select the dry stir function, and then put the butter cubes in, the butter will melt and bubble quickly
8.
Pour in chopped onion and minced garlic, stir fry for a fragrant aroma
9.
Pour in the cleaned rice and stir-fry for a while
10.
Pour in the tomatoes and carrots and stir fry for a while, then add the green peppers, then you can add some salt to taste
11.
Then move all the ingredients to the rice cooker, pour the stock, and stir the rice. The amount of stock is based on the surface of the rice.
12.
Spread the squid roll and rosemary on the rice, sprinkle a little pepper
13.
Spread corn kernels, shrimp and scallop rods, close the lid, and choose the cooking function
14.
After the rice is cooked and before it is out of the pot, spread the cooked clams on the rice, cover and simmer for four to five minutes.
15.
After serving, squeeze a little lemon juice and sprinkle a little black pepper on it.
Tips:
1. If you don't have the added broth, you can mix it with chicken essence + water, but the taste will be much worse. In fact, the easiest way is to slowly cook the chicken bones with its soup;
2. Use good rice, the best is Thai fragrant rice. I didn’t buy it, so I used long-grain fragrant rice. The authentic seafood stewed rice is Italian rice, and it doesn’t need to be washed, it can have that kind of stickiness. I still don’t worry about the effect, so I washed the rice;
3. If there is no rosemary, don't add it. In fact, most paella is roasted with these spices to enhance the flavor. I didn’t add it to this one I made, so it’s really a local way to eat it;
4. If you don’t want to use an electric rice cooker to cook, use a wok. Heat the rice over medium heat and stir-fry the rice continuously, so that the rice can absorb the essence of the stock and ingredients, and stir-fry until the rice is cooked. Troublesome.
