Cooking Steps

1. 

   Step1:Get all the ingredients ready. When I bought the squid, I asked someone to help me deal with it. In the north, it's called Haihong. There's no ring of Qingkou. You have to shave the hair with a knif

2. 

   Step2:The pan must be big. It's better to use a large cast iron pan. The Spanish olive oil I use for the bottom oil. After the oil is heated, chop the onion

3. 

   Step3:Stir fry it to make it fragrant and put some parsley in i

4. 

   Step4:Then add sweet red peppers and tomatoes to stir fry the sou

5. 

   Step5:Sprinkle a pinch of saffron and chili powde

6. 

   Step6:Then pour in short Spanish Ric

7. 

   Step7:Stir evenly and add white win

8. 

   Step8:Sprinkled with Spanish spicy sausag

9. 

   Step9:When the taste of alcohol evaporates, add the stock (I use the Jiale thick Tang Bao. Boil with 1000ml of water, add a thick Tang Bao and stir evenly). Add the thick Tang Bao and sprinkle with a little salt and black pepper. Because the thick Tang Bao is salty and doesn't need too much salt. The soup needs more rice before it's over. Turn the heat down and cook for 15 minutes. Don't turn the rice in the middle. I'll cover it and cook i

10. 

    Step10:Then put the seafood in place. Cover and cook for 15 minutes. Turn over the seafood in the middle to ensure even heating

11. 

    Step11:Sprinkle green beans with seafoo

12. 

    Step12:Let the soup dr

13. 

    Step13:Finished produc