Recently, so diligent, almost every day there is an update ~ a while ago ate a super authentic Spanish restaurant to steal the chef, concocted this super authentic paella, on the basis of which to do a little change, more delicious, yo, to share my own approach to paella.

Preparation:

1 cup Spanish rice - about 150 grams (if not available can choose glutinous rice or better round-grained rice - commonly known as short round rice), tomatoes, onions, chicken thighs, squid, red shrimp, shellfish (clams, etc.), garlic powder (garlic), minced parsley, chopped basil, black pepper, white wine, olive oil, tomato oil. White wine, olive oil, tomato sauce (for pasta), salt, lemon, saffron (saffron is the soul of Spanish rice, 1 gram of about 30 dollars, you can do it three times)

--Home stock seasoning, cooking Western food is good to use, it looks like a lot of ingredients, but the steps are simple, the point is delicious!

Steps:

1. tomatoes peeled (tips: the top with a knife cut cross, boiling water for a minute and then put into cool water to cool it is very easy to peel) onion diced; chicken thighs boneless cut pieces; squid cut circles; shellfish into the water to spit out the muck and sand;

2. basil ketchup: pan medium heat Pour olive oil, the onion diced sautéed until browned and slightly charred, put tomatoes mashed, add tomato sauce (pasta tomato sauce), some water to cook until thickened, add garlic powder, chopped basil, salt, black pepper, served. (If you use garlic, you need to sauté with onions)

3. frying red shrimp: pan on medium heat pour olive oil, put red shrimp, frying shrimp with a spatula will be part of the head of the shrimp hold down the frying, shrimp head of the red oil to force out, frying and sheng out. (Red shrimp oil gray very fragrant!)

4. Fry the chicken thigh meat in the oil of the red shrimp, fry until slightly charred rice (not washed), stir fry for 1 minute, pour about 150 ml of wine, add basil tomato paste, saffron and rice mix well and level, add water to the rice level, medium heat and open the lid and cook for 5 to 8 minutes (during the period to be stirred from time to time, so that the rice is heated evenly).

5. Finally, put the squid, shellfish, fried red shrimp, cover the pot and cook on low heat for about 5 minutes to turn off the fire. After 5 minutes of smothering, open the lid and sprinkle in chopped parsley, arrange lemon slices (lemon corners).

(It looks a bit dry because it was fried before ~ ~ ~ ~)

It's ready to eat! Squeeze some lemon juice on it! It's awesome! And a bottle of Champion beer. The weekend is almost here! Make it happen!