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Luxury Rice with High Appearance - Spanish Seafood Rice

2024-04-23 13:29:01 1158

Paella, also known as Paella, is one of the three famous Western dishes, along with French snails and pasta. Spanish seafood rice originates from Valencia, the capital of fish and rice in Spain. It is colorful, nutritious, and has a high appearance. Saffron is the soul of Spanish seafood rice and is indispensable. When paired with your favorite vegetables and seafood, it is charming and tempting, making you drool< Br>

Details of ingredients

Wash free pearl rice200 grams
Scallops30 grams
Squid flower200 grams
Prawns8 pieces
onionHalf a
garlic3 lobes
Green sweet pepperHalf a
Red sweet pepperHalf a
tomatoTwo
Tricholoma matsutake4
white wineAbout 150 grams
Gao TangAbout 400 grams

Technique

difficultybeginner
workmanshipBraised
tasteother
timeThree quarters of an hour

Steps to make Luxury Rice with High Appearance - Spanish Seafood Rice

1. Add some cooking wine to clear water (which is beneficial for removing fishy smell), soak the scallops in it for 15 minutes, then peel off the bad skin and clean them thoroughly.
2. Prepare the necessary dishes.
3. Prepare the necessary dishes.
4. Prepare rice.
5. Prepare seafood dishes, these are the ones I used today.
6. Cut the green and red peppers into small pieces.
7. Cut the tomatoes and onions into small pieces, and slice the mushrooms.
8. Cut garlic into minced garlic, prepare parsley, chili powder, and saffron.
9. Prepare white wine.
10. Pour olive oil into the pot, add chopped onions and garlic, stir fry until fragrant, then add green and red peppers, add parsley and chili powder, and stir fry.
11. Add chopped tomatoes and stir fry until the soup is ready. Pour in rice and saffron, add chopped black pepper, and stir fry until the rice grains are completely covered in the soup.
12. Pour in white wine and broth.
13. Add mushroom slices and scallops, and simmer over low heat for about 15 minutes.
After 14.15 minutes, the soup is almost drained.
15. Add seafood and green beans and simmer for about 10 minutes until the clams are fully opened and the seafood is ripe. When eating, squeeze lemon juice and sprinkle some parsley. Mix well.
16. Saffron is the soul of Spanish seafood rice and is indispensable.