Spanish Seafood Paella
1.
Prepare the ingredients
2.
Chop onion and garlic, peel and chop tomatoes, remove the surface film of squid, clean the internal organs, and cut into circles
3.
Put the clams, sea rainbow and razor clams into the pot and cook until they are served right after opening. Filter the seafood soup for later use
4.
Squid and live prawns are also blanched in boiling water until they change color.
5.
Add olive oil to the wok and stir-fry the garlic and chopped onion
6.
Add tomatoes and continue to fry until red sauce comes out
7.
Then add the disposable long-stemmed rice and continue to mix evenly, then add the saffron
8.
Cooking white wine
9.
Add the previous seafood soup in a ratio of 1:1 and transfer it to the iron kettle
10.
Select the fast cooking program
11.
In the last 10 minutes of the rice, put the previously processed seafood into the rice one by one until the end of the time, and finally add a little lemon and parsley to taste.
Tips:
Small reminder
1. The seafood can be blanched to remove the fishy, and also to avoid the problem of too old taste when cooked with rice
2. Because the rice is cooked with seafood water, adding white wine can also remove the fishy
3. The last coriander and lemon are necessary, the taste will be more rich
4. Paella has the feeling of sandwiching raw rice, so the amount of water should not be too much, and the time should not be too long, so it is very suitable to choose the fast cooking program
5. The seafood must be fresh enough to make this meal. The taste and taste will be greatly reduced. You can use a toothpick to remove the gut before using the live shrimp.
6. The amount of saffron is not easy to be too large, about 1 gram of rice in a cup, I feel that the taste is right
7. I have communicated with relatives who have lived in Spain for a long time. Chicken is also a must. I forgot to put it.
