Paella: Spain's passion is enough to warm you up all winter

1. Wash the squid, remove its internal organs, and cut it into small pieces.

2. Cut the red round pepper into small pieces.

3. Put Spanish rice into a frying pan and stir fry over low heat for a while.

4. Add squid chunks and red pepper chunks and continue to stir fry.

5. Add 500 grams of broth, saffron, and sea salt.

6. Continue to stir fry until the rice feels a bit sticky.

7. Pour the ingredients from the frying pan into the Spanish grill.

8. Sprinkle some olive oil on top and set aside washed clams.

9. Put on the green mouth.

10. Place shrimp in the middle.

11. Preheat the steam oven and select the up and down baking function at 200 ℃.

12. Place the grill in the lower layer of the oven and bake at 200 ℃ for 30 minutes.

13. After baking, take out the lemon and cut it into small pieces. Place it on top of the seafood rice.

14. Finished product drawings

15. Saffron: Originating from southern Europe, it has a strong and unique aroma and bitterness, and is often used in cooking and cuisine in the Mediterranean region, France, England, and other places. After being introduced to China, it became a precious medicinal herb for promoting blood circulation and removing blood stasis.