Spanish Seafood Paella

Name: Spanish Seafood Paella
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some Boneless chicken thigh; Some clams; Some Prawns; Some Squid tube; Some tape; Some onion; Some Green onions; Some tomato; Some Bell peppers; Some Saffron; Some Rosemary; Some sage; Some Basil; Some White wine; Some salt; Some Black pepper; Some butter; Some olive oil

by Peanut

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

September and October are good seasons to eat seafood in different ways, and friends who love seafood are recommended to give it a try~
The steps are very simple, the taste is delicious, and the look is very bluff~~

My native bird is crazy about cast iron pots recently, and I bought a few large and small! !
For the sake of this deadly expensive pot, I recently pretended to be a foreigner, and served a foreigner every day o(╯□╰)o
It seems to be fancy, it seems that the material process is very complicated. In fact, making paella and claypot rice in one pot is very suitable for a family of two or three people, plus two small cold dishes can be served. And it's easy to do in summer! ! "

Spanish Seafood Paella

1. Separate the skin and the meat from the chicken legs and dice; dice the onion; cut the side dishes according to your favorite shape; soak the saffron in warm water.

2. Soak the seafood in salt water in advance, spit and spit sand; the squid cut a knife for later.

3. Soak the fragrant rice in clean water for a while, drain and set aside.

4. Melt a little butter and stir out the oil in the chicken skin.

5. Stir-fry the chicken until browned, and set aside.

6. Then, melt the butter and sauté half of the diced onion.

7. Stir-fry all the seafood, add white wine and a little salt after changing the color.

8. Seafood should be cooked in 5 minutes, take it out and reserve.

9. Start the pan again, add a little more oil, sauté the diced onions, and fry them on a low heat.

10. Add garlic cloves and stir-fry the soaked rice.

11. Stir-fry the rice with medium and low heat until transparent; add tomatoes and stir fry; after the tomato soup comes out, pour in chicken thighs, ham, and seafood; add spices, saffron (the water used to soak the saffron), you can add a little chicken broth to adjust the saltiness.

12. Simmer over low heat until the rice is cooked through.

13. Sprinkle crushed black pepper before serving and top with colored peppers.

14. It can be served with fresh lemon juice.

Tips:
The authentic Spanish paella is raw. When I go to a restaurant to eat, I will specifically say to eat well-cooked. So when I made it myself, I added some chicken stew in the last step. If you are used to the authentic way of eating, you can skip this step! !

Saffron cannot be omitted, it is available in pharmacies.