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Spanish Seafood Risotto

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I admire Tyson of Madrid. I admire the delicacy of Alcala. Maybe I will be infatuated with the historic sites of Cordoba in the end.

Cooking ingredients

Spanish short round meter:100g

cooked shrimps:4

clam:10

squid ring:moderate amount

chopped parsley:moderate amount

seafood rice and red pepper powder:moderate amount

crocus:78

ketchup:3 scoops

chopped garlic:moderate amount

white wine:100 ml

Cooking Steps

Step1:Chop the onion and leave 4 squid rings. Dice the res

Step2:Cooked shrimps remove yar

Step3:Hot pot cold oil. Stir fry onion, garlic and parsley over low heat to make it fragrant. Pour in rice.

Step4:Stir fry evenly over medium heat. Turn to low heat and cover for 2 minute

Step5:Let the water evaporate. Pour in the remaining wine

Step6:Pour in saffron. Stack the squid ring, shrimp and squid ring. Cover the middle layer and bake for 5 minutes

Step7:At the same time, blanch the clam, open your mouth and take it out. Put it into the seafood rice. Continue to bake for 23 minutes

Step8:Don

Step9:Dessert on baking day is on the shelve

Cooking tips:1. The size of the seafood pot affects the time of cooking. The pot is too small and easy to burn. It is recommended to reduce the amount of seafood rice properly. 2. Saffron is the soul of Spanish Seafood Risotto. It is necessary to have skills in making delicious dishes.