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Baked chicken and seafood rice

2024-11-13 14:59:51 642

Seafood rice is a representative specialty of Spain and Italy. This dish has a delicious taste and is not complicated to make. It is similar to Chinese braised rice, with only differences in the techniques, ingredients, and seasonings used. As long as you can understand its production process, you can make authentic seafood rice at home< br>

Details of ingredients

polished round-grained rice250 grams
PrawnsThree of them
Squid roll150 grams
Cuttlefish bolus100 grams
Drumstick Two 150 grams
Lentil beans80 grams
carrot50 grams
mushroom40g
Bamboo shoots30 grams
onion50 grams
garlic15 grams
Vodk Baijiu50 grams
Saffron0.3g
paprika 5 grams
Xiangye1 piece
Chicken Clear Soup1000ml
salt2 grams
Pepper powdera little
olive oil20 grams

Technique

difficultybeginner
workmanshipbaking
tastesalty and savory
timeThree quarters of an hour

Steps to make Baked chicken and seafood rice

1. Blanch the chicken leg in boiling water for about 3 minutes, then remove it and replace it with clean water. Place a fragrant leaf under the water and add the blanched chicken leg. Bring the water to a boil for about 20 minutes. Soak the chicken leg in the soup and set aside.
2. Heat up the wok and add olive oil. Add minced garlic and onion and stir fry until fragrant. Then pour in rice and stir fry until the rice is fully cooked. Add vegetables and stir fry.
3. Stir fry the ingredients evenly and add saffron and bell pepper powder.
4. Then pour in vodka Baijiu and stir fry.
5. Stir until the Baijiu volatilizes for a moment and slowly pour it into the chicken soup to boil, then sprinkle a little salt for seasoning, and then sprinkle a little pepper to mix well. After mixing well, turn it into a low fire, spread the seafood and semi-finished chicken legs into the pan, and then put the chicken soup in the same level as the raw materials.
6. Then cover the pot and simmer the rice over the lowest heat for 20 minutes. After simmering for 20 minutes, wait until the surface soup is completely drained.
7. Then put the rice into the pot.
8. Spread chicken legs and seafood on top of the rice.
9. Cover the pot with aluminum foil, then tightly seal the lid and place it in the oven.
10. Bake over high and low heat at 220 degrees Celsius for 10-15 minutes.
11. After baking, serve together with the pot. This quantity is for two people. When eating, you can scoop out the portions with a spoon.