Homemade Spanish Seafood Risotto

Name: Homemade Spanish Seafood Risotto
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Rice; 2 pcs Chicken leg; 1 Sausage; 10 Cooked sea prawns; 10 Flower clam; 8 Sea oyster meat; 100g onion; 1 piece tomato; 50g Haricot vert; Some olive oil; Some salt; Some Crushed black pepper; 2 tablespoons ketchup; Some White wine; 2 pieces lemon

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Paella (Paella, transliterated as Baea), one of the three famous Western dishes, is as famous as French snails and pasta. Spanish paella originated from Valencia, the capital of fish and rice in Spain. It is a kind of rice food made from gen rice produced in Spain. In fact, it is a flat-bottomed shallow-mouth large round double-eared pan with a depth of usually no more than 5 cm. The Spanish paella is very good. The yellow rice is made from the precious spice saffron. The rice is studded with shrimps, crabs, black clams, clams, oysters, squids... it is steaming and mouth-watering. This time I tried paella. Unfortunately, the saffron, which is said to be the soul of seafood risotto, is missing. However, I think the prepared paella is still amazing and the taste is quite good. I ate out this pot with my baby. I bought saffron this time and tried a handful of authentic flavors. This time it can only be regarded as a home-cooked seafood risotto.

Homemade Spanish Seafood Risotto

1. Prepare all the ingredients.

2. 2 Diced chicken, marinated with paprika powder, sliced sausage, diced onion and tomato, prawns, sea shells and blanched

3. Add olive oil to the pot and stir-fry the diced onions.

4. Add diced tomatoes and continue to stir fry.

5. Then add the chicken and stir fry, then add the sausage.

6. Add white wine.

7. Add tomato sauce and stir fry

8. Pour in the cleaned rice.

9. Add salt and season to taste.

10. Add some chicken broth or blanched seashell water to spread over the ingredients.

11. Add some crushed black pepper.

12. Cover and cook on medium-low heat for about 10 minutes.

13. Spread scallops, prawns, and green beans on top of the soup.

14. Wrap it with tin foil, preheat the oven to 200 degrees, put it in a pot and bake for 15 minutes.

15. After roasting, take out and squeeze fresh lemon juice, add a slice of lemon wedges to decorate, ready to eat.

Tips:
It is said that the authentic Spanish paella is to be added with saffron, but unfortunately I do not have it. I will cook it again next time. But even though there is no saffron, I think the paella is still very good. Blanch all kinds of seashells in advance, and blanch the seashell water, don’t pour it out, add it when cooking the rice at the end