Name: Seafood Stewed Rice
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Chicken breast; 6 Cuttlefish; 10 Kewei Shrimp; 250g Flower clam; 200g Fragrant rice; 2 pcs tomato; 1 piece Haricot vert; 1/2 onion; 6 cloves garlic; Some olive oil; Some Broth; 1g Saffron; 1 piece lemon; Some Rosemary; Some sage; Some White wine; Some Curry powder; Some Black pepper

Seafood Stewed Rice

1. After cleaning the clams and other shellfish, pour a little olive oil into the pot, stir-fry the minced onion and garlic, pour the clams into white wine and boil on high heat. When the shells are just opened, turn off the heat immediately and remove them for use. The shells cannot be opened. Discard it. This step is to prevent dead clams from mixing into the finished product, and can completely remove the sediment.

2. Soak the saffron in warm water. Take out the saffron when the soup turns red and save it for later use. This is an essential ingredient for Italian or Spanish paella.

3. The chicken breast is cleaned and cut into small pieces. After marinating for 10 minutes with a small amount of curry powder, white wine, salt, etc., pour a small amount of olive oil in a pan to cut and change the color.

4. Cut the cuttlefish tube and use a knife for later use, clean the shrimp and remove the mud sausage for later use.

5. Pour a little olive oil in the pan, pour the cuttlefish flakes and prawns, some white wine, fry until the prawns change color, and the cuttlefish can be rolled up.

6. Pour a little olive oil in the pan, stir-fry the minced onion and garlic to get a fragrant aroma

7. Pour in the washed Thai fragrant rice and stir-fry for a while

8. Pour in the tomato cubes, green beans, chicken breast cubes, stir fry for a while, add salt to taste

9. Pour in the broth and saffron water. Try not to make the rice too dry. Spread cuttlefish rolls and rosemary on the rice, pour in white wine and pepper, and cook the rice until 7 is ripe

10. Spread the shrimp and sage on top, and continue to cook until the rice is almost mature

11. Finally put on the clams

12. After serving, squeeze in lemon juice and crushed black pepper, ready to eat

13.

Tips:
Risotto rice is best stewed in soup, gravy, fish soup, etc. The taste of the soup is a very important factor in the taste of risotto. Also note that it is best to stir constantly when simmering, and do not let the ingredients in the risotto layer with the rice. When collecting the juice, control the dry humidity according to your preference.
The collocation of seafood can be arbitrary.