Paella is one of the three famous western dishes, and it is as famous as French snails and spaghetti. Paella originated in Valencia, the land of fish and rice in Spain. It has bright colors, rich nutrition and high value. Saffron is the soul of paella, and it is indispensable. With your favorite vegetables and seafood, it is charming and mouth-watering. Recently, a neighbor sent us some Iranian saffron, which should have been brought back from abroad some time ago. When I see saffron, the first thing that pops out of my mind is paella. The weather is getting hotter and hotter, and my desire to go out is getting lower and lower. Let's use the holiday to cook delicious food. Paella can be described in two words-luxury, indeed. Although the process is not difficult, some raw materials are not used in the usual Chinese food process, so it is a bit cumbersome to prepare. In order to complete the raw materials as much as possible, we also went to a supermarket with more imported goods. Spain is a football power. After the paella, it suddenly reminded me of the European Cup. We will wait and see what achievements Spain will achieve in this European Cup.

Ingredients: wash-free pearl rice, scallop, squid flower, prawn, clam, olive oil, onion, garlic, green bell pepper, red bell pepper, tomato, Tricholoma, green beans, lemon, saffron, coriander, Chili powder, chopped black pepper, white wine and broth.

Practice steps:

Step 1: Add a proper amount of cooking wine to clear water (which is beneficial to removing fishy smell), put scallops in soaking for 15 minutes, then tear off the rotten skin and tendons after soaking and clean them. Step 2: Prepare the required Caicai. Prepare rice and seafood. These are several chopped green peppers and red peppers I used today. Chop tomatoes and onions and slice mushrooms. Cut garlic into minced garlic, and prepare coriander, Chili powder and saffron. Get the white wine ready. Pour olive oil into the pot, add chopped green onion and minced garlic and stir-fry until fragrant, then add green pepper, add coriander and Chili powder and stir-fry. Add chopped tomatoes, stir-fry until the soup, pour in rice and saffron, add chopped black pepper and stir-fry until the rice grains are completely wrapped in the soup.

Pour in white wine and stock.

Add dried mushroom slices and scallops and cook for about 15 minutes on low heat. /kloc-After 0/5 minutes, the soup is basically dry. Add seafood and green beans and stew for about 10 minutes until the clams are completely open. Saffron is the soul of paella. The seafood is ripe. Squeeze lemon juice and sprinkle some coriander when eating. Stir well. Materials: pearl rice 200g scallop 30g squid flower 200g prawn 8 clams Materials: olive oil, onion, half garlic, 3 green bell peppers, half red bell peppers, half tomato, 2 mushrooms, 4 green beans and lemon. Seasoning: saffron, coriander, Chili powder, black pepper soup (with salt) 400 g liquor 150 g 1, and paella is more important. It is best to use round and short rice made in Spain. I didn't see it in the supermarket Pearl rice was used instead this time. Paella doesn't need to be washed, so you can choose wash-free rice. If you want a more authentic taste, you can browse online. Seafood and vegetables can be increased or decreased according to their own preferences. I didn't buy fresh coriander. I bought dried parsley slices in the supermarket. At first I wanted to use Spanish Chili powder, but later I gave it up because the packaging was too big. Finally, I used Chili powder made in Austria, which is also slightly smoked. There is salt in the broth I used today, so I didn't add salt. Except for Meretrix meretrix, I blanch several other seafood with water first, and so do green beans.