Spanish Seafood Paella
by Heart-cooking kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Shrimp open the back to the shrimp line.
2. In the squid, the internal organs and cartilage are removed, the skin on the surface is torn off, and the squid is cut into thick strips or small pieces.
3. Wash and dice onions and tomatoes. Press garlic into garlic paste. Tricholoma slices.
4. Put olive oil in the pot, fry the onion fragrant over medium heat, stir-fry until translucent, add the garlic, tomatoes, and mushrooms. Fry for about two minutes to let the tomato juice. Add chili powder, Spanish ginger rice and saffron to the pot and stir fry for two minutes.
5. Add an appropriate amount of white wine, and after the alcohol volatilizes, add an appropriate amount of water to cover the rice.
6. Add salt and black pepper to taste. Turn to low heat and simmer for 15-20 minutes. The extra-thick bottom of the Corning Revere Sapphire Pot can store heat for a long time, ensuring that the food is heated more evenly, and the finished product is more delicious~
7. When the soup is almost dried, squeeze the lemon juice, sprinkle with green beans, and then spread the seafood evenly on the rice, gently pressing until it is buried in the rice.
8. Cover the pot and simmer for 5-8 minutes. Put lemon on top of the pot.
