Chinese Food
Spanish Seafood Rice
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This time, I didn't buy Qingkou to replace it with clams. The color and taste are worse. If I could use Qingkou, it would be more authentic. In addition, saffron water can be used to turn rice grains into golden yellow. If it is hard to buy, it can be colored with curry powder. But the taste is worse. As for rice, I'm not so stubborn that I must use Italian rice. It's not a simple staple food. But the beauty of taste makes my lazy person want to make a fuss about it.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Remove the internal organs and cartilage of squid. Cut and wash. Muddle the mussel or clam in brine. Wash the prawns. Wash the rice for half an hour. Soak the saffron. Dice the onion for later us
Step2:Heat the butter in the pot until it's melted. Stir fry the onion until it's translucent. Put some olive oil on one side, prawns and squid rings on the clam (green mouth). Pour in two tablespoons of wine until the wine's flavor evaporates. Open the clam and serve as standby
Step3:In the hot pot, stir fry the saffron water and rice. (you can put the high soup into the high soup) until the rice is half cooked, then turn the small fire until the surface is almost invisible. Spread the clam (green mouth) prawns and squid rings and slightly insert them into the rice. Sprinkle the parsley leaves with lemon juice or cover with lemon slices. Turn the low heat to cover for two minutes. Open the cover and stir evenly. Sprinkle with pepper. Put out the pan and set the plate
Cooking tips:There are skills in making delicious dishes.
