1. Ingredients: diced onion, diced red and yellow pepper, minced garlic, diced tomato (you can peel it first, it doesn’t matter if you don’t peel it), canned tomato puree, and a glass of white wine.
2. Put a little camellia in a hot pan and fry the chicken thighs, and fry them with the skin down. When the meat is almost cooked and a little golden brown, take it out for use.
3. Then in the same pot, put a little camellia oil, fry the shrimps, put a little rice wine on the lid, and fry it about to be cooked and curled and ready to be picked up! After the prawns are allowed to cool, remove the shells and leave the tails, and then boil the prawn heads.
4. Fry the scallops until golden brown and serve.
5. In the same pot, put the minced garlic and diced onion and stir fry until the onion turns golden. Add the diced tomatoes. Then add the canned tomato puree and cook until the tomatoes begin to batter. Add red pepper powder and turmeric powder and continue to stir fry .
6. Put the washed uncooked rice in and stir fry together. While stir-frying, add the shrimp head stock, add slowly at a time, add the soup until the soup is dry, repeat it~ Then you can add the sliced colored peppers and stir fry together, and then add the chicken thighs and the chicken thighs that have just been fried. Scallops, add a glass of white wine and simmer them together to add flavor. You can take a small spoon to try the ripeness of the rice. It depends on your personal preference. It’s OK if you like it soft or rotten.
7. Just when you feel that the feeling of rice is about to reach the hardness you want, just turn the heat to medium and low heat. Lay the clams, shrimps, and scallops on the rice, arrange them by themselves, cover the pot, and cook slowly. When the clams are open, turn off the heat immediately and continue to suffocate. It's fine!
Tips:~~~
