Spanish Seafood Pot Rice

Name: Spanish Seafood Pot Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Good round rice; 50g Chopped onion; 10g Garlic chopped; 20ml Brandy; 30 capsules Saffron; 1000ml Broth; 200g Prawns; 60g Cuttlefish; 100g scallop; 200g Chicken Wing Root; 100g tomato; 100g Lentils; 30g Mushroom; 1g Red pepper powder; 3g salt; Some pepper; 20ml olive oil; a little Lemon juice

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the Middle Ages, Spanish gypsies liked to gather and live together, cooking food on a bonfire while playing and dancing. The atmosphere was bold and enthusiastic. This laid the foundation for the later Spanish dance to become world-renowned. At the bonfire dinner, There is a cooked paella. Paella is Spain’s “national dish” and almost every family can cook it. It originated in the Valencia province of Spain. The fishermen returned from fishing, and the women at home washed all kinds of miscellaneous seafood that they picked out and added rice. Boiled with spices, you can simply make this popular paella with delicious taste and shiny grains of rice. And its earliest creators were not fishermen, but sailors who went to sea from Valencia. Spain is an old-fashioned imperialist. Before the United Kingdom, Spain’s maritime industry was very developed, and it has dominated more than one in the world. In the 20th century, it was the turn of the United Kingdom when it fell, and it is now replaced by the United States. Sailors often ate this kind of seafood stewed rice. Of course, they used large pot rice that could be eaten by dozens of people at a time. It was later designated as the essence of a state banquet by the country, and it gradually evolved to become more and more refined. . "

Spanish Seafood Pot Rice

1. All raw materials.

2. Cut the lentils and asparagus into sections, dice tomatoes, onion and garlic into cubes, remove the shells and wash the scallops, cut the young cuttlefish into four pieces, cut off the claws of the shrimps and wash them, wash the roots of the chicken wings, and soak the saffron in warm water for later use .

3. Heat up a frying spoon and add olive oil.

4. Add chopped onion and garlic until fragrant.

5. Then add the chicken wings and stir fry.

6. Stir-fry chicken wings and roots until slightly yellow, add prawns, cuttlefish and scallops and stir-fry.

7. .......

8. Stir-fry the prawns until they change color, add mushrooms and lentils and stir-fry.

9. Then pour in the clear broth and bring to a boil.

10. Bring the soup to a boil.

11. After the soup is boiling, add a little red pepper powder and stir well.

12. Season with pepper and salt.

13. Season with salt.

14. Pour in the right amount of brandy to get rid of the fishy smell. At this time, the shrimp and cuttlefish have been cooked. Remove and set aside.

15. Start braising the rice with the broth of the seafood and chicken. Put the cleaned rice into the pot and boil.

16. .........

17. After the rice is boiled, pour the pre-soaked saffron water into the pot and cook for 15 minutes on medium heat.

18. Put the half-cooked rice and a little soup into the pot, place the seafood ingredients on top of the rice, sprinkle with diced tomatoes and asparagus, cover the pot and simmer on low heat for 10 minutes until cooked, then add a few drops after turning off the heat. Drop the lemon juice and serve. So far the operation is complete.

19. Features of paella; beautiful color, full of aroma, strong and sweet, smooth taste, meat and vegetable match, rich nutrition.

Tips:
1. To make clear soup, you can use a concentrated chicken juice sold in the supermarket to prepare it, and blend it with a concentration of twenty to one.

2. After adding the rice, the saffron can be put directly into the pot, or soaked in water, and boiled until it is 80% cooked and simmered on low heat. This will be very tasty.

3. The rice can be fried in oil and then boiled, the rice grains will be more oily and delicious.

4. The easy-cooked prawns, cuttlefish and scallops can be fished out if they are slightly cooked. It is not easy to cook for too long, otherwise the taste will not be good if they are cooked too old, because they will have to be braised later. The roots of chicken wings can be cooked with rice, and the cooked meat of the rice is just right.

5. It is best to add enough soup at a time. Don't change the soup, and try not to add the soup again. If you find that the soup is too hot and the soup is dry, you can add some less boiling water. The rice braised in seafood soup is the most fragrant.

6. You can also use other seafood ingredients to make paella. The ingredients must be fresh, but the prawns must not be removed, because the braised rice with red oil in the shrimp brain is very fragrant.

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Spanish Seafood Pot Rice

Ingredients

Spanish Seafood Pot Rice

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