Name: Spanish Seafood Paella
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 8 Black Tiger Shrimp; 6 New Zealand Mussels; 1 Portunus; Some Squid cubes; Some Clam Meat; Some Crab sticks; Some Red Bell Pepper; Some onion; Some garlic; Some parsley; Some Sausage; Some corn kernels; Some tomato; Some Green bell pepper; Some Yellow bell pepper; Some Saffron; Some Rice; Some salt; Some oil; Some White pepper; Some White wine

Spanish Seafood Paella

by Ming Cuiyan

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

I have always wanted to make paella, because there is no saffron at home (saffron is the soul of paella) and I put it aside. Recently, my friend brought a box of saffron from Iran and immediately thought of making it. The golden paella is delicious. , Indeed tempting. "

Spanish Seafood Paella

1. Dice red, yellow and green peppers, peel and dice tomatoes, dice onions, mince garlic, wash corn kernels

2. Black tiger prawns, prawns, cut crabs, washed mussels, washed clam meat, diced squid, and cut crab sticks into sections

3. Dice sausage and prepare saffron

4. Pour an appropriate amount of oil into the pan, add green and red peppers and other vegetables, stir fry for a while, then add sausage diced

5. Put in the washed rice and saffron

6. Stir-fry evenly and add the broth (chicken broth) to a boil and turn to low heat

7. Simmer for about 15 minutes

8. Pour an appropriate amount of oil into the pan and fry the shrimps and crabs until they change color

9. Add crab, clams, squid and crab sticks

10. Add shrimp and mussels and simmer for 10 minutes

11. Flip the mussels and prawns halfway through until cooked, then sprinkle with chopped coriander or parsley

12. Finished product

13. Finished product

14. Finished product

15. Finished product

Tips:
I use a gas stove to make it. It is easy to batter on high heat, but it is not evenly heated when it is turned on. The bottom layer of rice is a bit mushy and can’t be eaten. It is recommended to use an induction cooker to make a thin layer of rice crust under uniform heating. It should be very fragrant. . The broth should be added all at once.