Name: Spanish Seafood Risotto
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice; 1 piece Chicken leg; 6 shrimp; 6 Clam; 4 Cuttlefish; 1 piece Canned tomatoes (whole); 1/2 Bell pepper; 2 cloves Garlic (dehydrated); 1/4 onion; 6 mussels

Spanish Seafood Risotto

by Cook as you like

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Today I recommend a relatively coarse Western food-Spanish paella. This paella uses a variety of seafood ingredients and has a very rich taste. The seemingly complicated process is actually not troublesome at all. As long as you have enough ingredients, you can do it at home. Make it, let’s try it with me.

Spanish Seafood Risotto

1. Wash the chicken legs, remove the bones and cut into small pieces, open the back to remove the shrimp thread, remove the guts of the cuttlefish, remove the red skin and cartilage of the squid and cut into circles, remove the impurities from the mussels and brush them, wash the clams, onions and garlic separately Chop, chop onion and garlic separately, peel and dice tomatoes, diced green and red peppers, diced black olives, and chop parsley

2. Put olive oil in the wok, stir fry the chicken thighs to get the oil, add onion and minced garlic and fry until fragrant, pour in rice and saffron, cook in white wine and stir well.

3. Add diced tomatoes, green and red pepper cubes, black olives, black pepper and salt, stir-fry evenly, pour in chicken broth and stir well, put all kinds of seafood evenly on top, cover the pot, and simmer over medium-low heat for approx. 15 minutes until the soup is collected and the dried rice is cooked, and finally sprinkle with parsley.