Improved version of Spanish seafood rice

1. Buy clams and soak them in water for a while. Wash the shrimp clean and remove the shrimp line. Wash the rice clean and wash the green beans and corn clean as well

2. Pour water into the pot. After the water boils, pour in clams, cover the pot and boil for about a minute, then pour in a little Baijiu. There is no white wine at home

3. As soon as the clams are boiled, take them out of the pot and wash them to dry them out

4. Cut the onion horizontally, make some circles for later use, and cut the remaining into small pieces, about half of which is enough

5. Pour a little oil into a flat bottomed pan, turn on medium heat, add chopped onions and stir fry

6. After stir frying until fragrant, pour in green beans and corn and continue stir frying

7. Pour half of the shrimp and continue to stir fry. Select the smaller one and put the larger one on the top to look good. Ah ha ha ha, stir fry until the shrimp changes color and pour a little Baijiu to eliminate fishiness. Turn the heat down at this time

8. Pour in rice that has been washed clean and drained with controlled water

9. Then there is a broth for pouring, and our house only has water, which is less than the amount of rice grains

10. Then you can season it. Add salt, a little white sugar, chicken essence, and curry powder, mix well, and don't stir the rice grains afterwards

11. It's time to show off your creativity when you enjoy posing. Put on the clams that have just been blanched and the other half of the shrimp, press them slightly, and let the clams and shrimp embed into the rice grains

12. Cover the pot and simmer on low heat for about 20 minutes. After turning off the heat, let it simmer for about 10 minutes. Because the gas stove is turned on low heat, the flame is in the center position. Therefore, during the cooking process, the position of the flat bottomed pot can be continuously adjusted to cook the surrounding rice grains. If it is an induction cooker, it will be much easier

13. Just put a few onion rings on top of the pot, and if you have lemon at home, you can squeeze some lemon juice out of the pot. Anyway, I didn't squeeze it

14. Seafood ingredients can be chosen by oneself, adding whatever is needed

Originally, the seafood rice was supposed to use saffron juice, but I replaced it with curry powder

16. Eating at home doesn't matter whether it's authentic or not, as long as it's delicious