Seafood Rice
1.
Shrimp remove the shrimp thread and boil in water until it turns red
2.
Chicken leg boneless
3.
Boil two chicken thigh bones in the soup for later use
4.
Put the chicken thighs in a frying pan and fry the skin side first
5.
Sprinkle some black pepper and salt on one side of the meat, fry until golden on both sides, remove and cut into cubes
6.
Add some chicken thigh bone broth and simmer for two minutes, serve and set aside
7.
Dice onion, mince ginger and set aside
8.
Pour olive oil into the pot, add onion and ginger in the oil first, then pour the shells in, season with salt, pepper, lemon and white wine, and fry until the opening is served.
9.
Pour olive oil into the pot, fry fragrant green and red peppers, season with salt, set aside
10.
Pour oil into the pot and fry the rice that has been washed and dried in water a few times
11.
Add salt and turmeric, add 4 to 5 tablespoons of chicken broth, cover the pot, boil on high heat, turn to medium-low heat and simmer for about 25 minutes
12.
Pour all the prepared side dishes on the rice, cover the pot and continue simmering for 3 minutes
13.
Just mix well
Tips:
1. The shells must be carefully selected, and must be fresh.
2. The authentic paella does not need to wash the rice, but I think it is better to wash it.
3. There are no sausages in the house. Add some sausages to taste better.
