200g (2-3 portions) of short-grained rice specially made for paella.

Half squid100g

5 scallops

Mytilus 200g

4 prawns

A pinch of saffron

A small piece of Spanish sausage is about 50 grams.

Half a red bell pepper

2 small tomatoes

A red onion.

Mung beans 1 small handle

White wine 150ml

Parsley 1 small handle

Lemon 1

Garlic 2 cloves

Proper amount of freshly ground black pepper

Smoked Chili powder 1 teaspoon

Seafood stock or chicken soup is about 450ml.

Appropriate amount of sea salt

2 tablespoons olive oil

How to eat slow seafood paella?

Garlic is pressed into garlic paste.

Dice the onion.

Wash the bell pepper and dice it.

Peel the tomatoes and dice them.

Wash and chop parsley for later use.

Tear off the lace and scrub it clean.

Squid viscera and cartilage are removed, and red ones are torn off.

Remove the shrimp to the shrimp line, and drain all the processed seafood for later use.

Slice pepperoni for later use.

Boil the stock in a small pot until it is hot without boiling. Put a little olive oil in the pot, stir-fry onion for 2 or 3 minutes on medium heat until transparent, and add garlic and stir-fry slightly.

Stir-fry the parsley a little and leave some parsley for the last course.

Stir-fry tomatoes and bell peppers for 2 minutes until the tomato juice and bell peppers are slightly soft.

Add smoked Chili powder, rice and saffron and stir-fry for 2 minutes.

Pour in wine

Sprinkle with slices of pepperoni.

After the alcohol evaporates, pour in the broth. Noodle soup should be completely immersed in rice and seasoned with salt and black pepper.

Turn to low heat and cook 15-20 minutes. Do not turn it over until most of the soup is absorbed by the rice grains.

Spread all seafood evenly on the rice and gently press it down until half of it is buried in the rice.

Sprinkle green beans evenly, continue to cook for about 10- 15 minutes, turn the seafood over 1-2 times, and ensure uniform heating until the seafood is completely cooked.

Turn off the heat, sprinkle with chopped parsley and add lemon.

skill

1. Pay attention to the same size when preparing seafood. If shrimp and scallops are particularly large, they need to be cut in half so that they will be cooked evenly in the end.

2. After drinking wine, don't drink soup until you can't smell the wine.

3. It is best to add the right amount of broth at one time, not several times, and don't get the final product wet. There is a rough proportion, the volume of all liquids is three times that of rice, and considering wine, seafood will produce juice in the end.

4. Add salt after adding the broth, because you can't turn it over after adding it.

5. After adding seafood, cover it to make the seafood cooked faster. If you like the appearance of neat packaging, you can turn the seafood upside down after opening the lid instead of mixing the seafood and rice evenly.

6. The final product should be as dry as possible, without soup, and it is ideal to have a layer of crispy rice.