Practice steps:
Step 1: add some cooking wine to clean water (which is beneficial to removing fishy smell), soak scallops in it for 15 minutes, then tear off the soaked rotten tendons and skins and clean them.
Step 2: Prepare the Caicai you need.
Step 3: Prepare the Caicai you need.
Step 4: Prepare rice.
Step five, prepare seafood. These are the kinds I use today.
Step six, chop the green and red peppers.
Step 7: Chop tomatoes and onions and slice mushrooms.
Step 8: Cut garlic into minced garlic and prepare coriander, Chili powder and saffron.
Step 9: Prepare white wine.
Step 10: Pour olive oil into the pot, add chopped green onion and minced garlic and stir-fry, then add green pepper, add coriander and Chili powder and stir-fry.
Step 1 1: Add chopped tomatoes, stir-fry until the soup comes out, add rice and saffron, add chopped black pepper, and stir-fry until the rice grains are completely wrapped in the soup.
Step 12: Pour in white wine and broth.
Step 13: Add dried mushroom slices and scallops and cook for about 15 minutes.
After steps 14 and 15 minutes, the soup is basically dry.
Step 15: Add seafood and green beans and stew for about 10 minute until the clams are fully opened and the seafood is ripe. Squeeze lemon juice when eating, sprinkle some coriander and mix well.
Step 16: Saffron is the soul of paella and indispensable.
Tips:
Raw materials:
Wash-free pearl rice 200g scallop 30g squid flower 200g prawn 8 clams Ingredients: olive oil, onion, half garlic, 3 petals green bell pepper, half red bell pepper, half tomato, 2 mushrooms and 4 mushrooms.
Seasoning with green beans and lemon: about 400g of saffron, parsley, Chili powder, black pepper and minced meat soup (with salt).
Liquor 150g or so, and rice used for paella is more important. It is best to use round short rice made in Spain, which is not seen in the supermarket. Use pearl rice instead this time. The rice used for paella does not need to be washed, so it can be washed. If you want a more authentic taste, you can go online and have a look. 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.