Chinese Food
Seafood paella
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There are many similarities between Spanish Seafood Rice and risotto. The rice used is basically the same. Similarly, pearl rice and sushi rice can be used instead. The seasoning is based on stir fried onion with olive oil. Stir fry the raw rice in the pot and side dishes, then stew them. Stir fry the raw rice first and then stew it to make the rice absorb the soup to the greatest extent. But the process of stewing is totally different. Italian risotto is constantly stirred. Add high soup bit by bit. Let the rice slowly absorb water and release starch completely. The finished product is very thick. The taste is creamy. Spanish seafood rice should be added with enough soup at a time. Avoid stir and completely dry the soup. The rice tastes slightly sticky and chewy. Of course, both Italian risottto and Spanish paella should avoid overcooking and rotting the rice. Keep a little‘
Cooking ingredients
Cooking Steps
Step1:Open the back of prawns and remove the prawn line. Clean the scallops. Remove the viscera and cartilage of squid. Tear off the red skin and cut into thick strips or small pieces. Brush the mussels and clean them. Drain the processed seafood for us
Step2:Wash and dice the onion, bell pepper and tomato. Press the garlic into mashed garlic. Wash and chop the parsley for use. Use another small pot to heat the soup.
Step3:Put a little olive oil in the pan. Stir fry onion over medium heat for 3 minutes until transparent. Stir fry garlic slightly
Step4:Stir fry tomatoes, bell peppers and parsley (leave some for the last serving) for 2 minutes until the tomatoes are juicy and bell peppers are slightly sof
Step5:Stir fry chili powder, rice and saffron for 2 minute
Step6:Serve with wine. When the wine evaporates, pour in all the soup. The noodles should be just soaked in rice. Season with salt and black pepper
Step7:Turn the heat to boil for 1520 minutes. Don't turn it ove
Step8:When you can't see the water basically, spread all seafood evenly on the rice, and press down gently until it's half buried in the rice
Step9:Squeeze in the lemon juice (about 1 / 3 lemon). Sprinkle the green beans evenly. Cover the pan and wait for 5 minutes
Step10:Open the lid and mix the rice and seafood. At last, turn to medium heat and wait for 3 minutes. Sprinkle with parsley and put on the lemon when out of the pot
Cooking tips:1. When preparing seafood, pay attention to the same size. If the shrimp and scallop are very large, they need to be split in half. Then they will be cooked evenly finally. 2. When you can't smell the alcohol smell after you put down the wine, you need to put down the soup again. 3. It's better to add the amount of the soup just once. Don't add it many times. Don't wet the final product. There is a approximate ratio that the volume of all liquids is three times that of rice. Consider the wine In addition, we also need to estimate the final seafood juice. 4. Add salt after adding the high soup, because we can't turn it after that. 5. Add the seafood and put the lid on the back cover to make the seafood ripen faster. If you like to stack it neatly, you can also not mix the seafood and rice. Instead, open the lid and turn the seafood over. 6. The final product should be dried as much as possible without soup. It's ideal to have a layer of Guoba There are skills for delicious food.
