You don't need to go to Spain. You can also make the most authentic seafood rice. recipe-Chinese Food-best chinese food recipes-cooking food

You don't need to go to Spain. You can also make the most authentic seafood rice.

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Spain, as a country around the Mediterranean, has a coastline of 1930 kilometers. The coastline of 1930 kilometers is pregnant with hundreds of seafood. Every tide rise and fall can bring a feast. Therefore, the most famous one in Spain is Spanish Seafood Rice. The fresh and full seafood, together with the rich and mellow poultry soup, is cooked into a pot of delicious Spanish Rice. But. It's not only in Spain that we can eat it so delicious. We can make it at home. This recipe of Spanish Seafood Rice is specially plucked from the foreign recipe. After the translation, I tried to make it again. The taste is really good. Since then, this has become my signature dish ~ ~ you should try it as soon as possible.

Cooking ingredients

green beans, bell peppers, tomatoes, white onions, garlic:8

olive oil, salt, stock, black pepper, saffron, lemon:8

Cooking Steps

Step1:Dice the onions and peppers. Peel and shred the tomatoes (juice will flow out when you cut the tomatoes. Leave the tomato juice too). Chop the garlic and slice the scallops for later use.

Step2:Take a non stick pan. Add olive oil to the pan. Olive oil should be a little more than the usual amount of stir fry. Heat the oil and put in the onion first. Stir fry until the color changes. Add in the garlic and continue to stir fry.

Step3:Put in the tomato chips. Stir fry the juice. Then put in the scallops and the diced peppers and stir fry. You can also add other seafood according to your taste~

Step4:Pour in the fresh rice without washing and stir fry. Stir fry until the soup is evenly wrapped around each grain of rice.

Step5:Pour the chicken soup into the rice. The chicken soup has no rice. If you don't have chicken soup, you can add water directly. Add a little chicken essence. It's really not. You can use Tang Bao to wash water instead. But it's not recommended to use Tang Bao in general.

Step6:Sprinkle some saffron in the pot. Cover the pot. Simmer for 20 minutes.

Step7:Clean the prawns and scallops. Blanch them and take them out for use. Put a little salt in the water of Zhuo prawn and Qingkou.

Step8:20 minutes later, the chicken soup in the pot has been almost sucked by rice. At this time, put in the freshly blanched green mouth and prawns. Sprinkle in the green beans. Continue to simmer for 10 minutes.