Name: Seafood Rice
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Rice; 200g mussels; 1 piece Squid; 200g Sea shrimp; 3 tablespoons olive oil; 2 pcs tomato; a little Rosemary; 1 piece onion; a little salt; a little Red wine; a little Black pepper; a little lemon

Seafood Rice

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

If you don’t want to sweat in the kitchen in the summer, come here with a pot of paella. It is a fusion of seafood, vegetables and rice. The rosemary that is soaring on the balcony is an excellent spice for cooking this meal. It can enhance the fragrance, remove the fishy and relieve the greasy. After the various umami flavors penetrate into the rice, the scent permeates the entire kitchen. You will feel that cooking can be so capricious, time-saving and effortless, simple and nutritious.

Seafood Rice

1. Prepare all ingredients and seasonings

2. Wash tomatoes and onions and diced separately

3. Wash mussels, prawns, and cut squid after washing and grind with black pepper

4. Squeeze the lemon juice and let stand for 10 minutes

5. Wash the rice and soak it in clean water for later use

6. Light luxury pie series Hygge enamel pot after heating, pour 1 tablespoon of olive oil

7. If the rosemary is scented with hot oil, scoop it up

8. Then pour in the shrimp and squid, add the red wine to get the aroma and scoop it up

9. Pour in all the remaining olive oil, add onions in warm oil, fry the diced tomatoes for a fragrance, add salt to taste, the taste is a bit saltier than usual

10. Pick up the rice and add it to the pot, pour water

11. Cover and turn to a small fire

12. Cook until the surface of the rice no longer sees moisture, then add the squid first, then add the mussels and shrimps, sprinkle with rosemary, cover and simmer for a while, until the shrimps and mussels are cooked through

13. Squeeze a little lemon juice and turn off the heat

Tips:
1. Each restaurant has different tastes, so adjust the amount of salt by yourself.

2. The seafood should be added when the rice is almost 80% cooked, so as to maintain the fresh and tender texture of the meat.