Clam in paella is characterized by high protein, high calcium, high iron and low calorie, which is very suitable for the elderly and people who need to lose weight. Clams are cold, but those with deficiency of spleen and stomach should not eat more. Let me tell you how delicious paella is.

Papaella is delicious.

Spanish paella material

Onion14, a little saffron, 300㏄ stock, half cuttlefish, 6 mussels, 6 grass shrimps, 6 raw scallops, a little Brazil, a little salt and a little black pepper.

The practice of paella in Spain

1. Wash the rice and drain the water; Chop the onion and set it aside.

2. Heat 2 tablespoons olive oil, add chopped onion, stir-fry until the onion is soft, then pour in broth and saffron, and cook until the rice grains are cooked into a pot of golden soup rice.

3. Cut the flower branches into discs, add them into the soup rice of Method 2 together with mussels, grass shrimp and raw scallops, and stir until cooked, then add seasonings and mix well, and sprinkle with basil.

Papaella is delicious. Exercise 2

Spanish paella material

1/2 cups of olive oil seems too much. Take care of yourself, and oil must cover the bottom of the pot.

1 lb or 10 prawns with heads and headless heads can be used. Wrap it and marinate it with fine salt and pepper.

A big squid, cut into rings and sprinkled with fine salt and pepper.

Cod and fish fillets will do. Slice and sprinkle with fine salt and pepper. Other seafood such as scallops can also be added.

Half a Spanish sausage.

There are a dozen mussels and a dozen meretrix meretrix. Boil the boiling water and throw away the unopened ones. Crassop, leave two cups of boiled shells. You can also use 2 cups of chicken soup instead.

1 gram crocus thread, soak in warm water without water than half a cup.

We recommend three cups of round rice.

Salt, pepper and Chili powder are suitable.

A cup of frozen green beans, an onion, a green pepper and a red pepper, three medium-sized tomatoes, peeled with boiling water.

Two or three garlic cloves, chopped.

A lemon.

The practice of paella in Spain

1 first. The sauce comes from a Pisces woman phonetics. Put a little olive oil in a small saucepan, saute a little minced garlic, chop onion 1 piece, half green pepper, half red pepper and three peeled tomatoes, stir fry for a few minutes, add 2 tablespoons of boiling water, and simmer for half an hour. Add squid rings or not when done, and finally add them with other seafood. Put it aside for use. It is equivalent to two and a half cups of soup.

2。 Prepare a large saucepan, preferably an iron pan made of paella, heat it and put olive oil. Stir-fry the shrimp and fish fillets on both sides, and stir-fry the sausage. Put it aside for use. Pickled fish and shrimp can also be eaten raw.

3。 Add olive oil, garlic, chopped green onion and washed rice in the same pot, stir fry, add soup sauce, saffron, two cups of shell soup or two cups of chicken soup, a little salt, pepper and Chili powder, boil, cover and stew for 15 minutes.

4。 At this time, open the lid, first spread a layer of green peppers and beans, then sprinkle with fish fillets, shrimps, sausages and shells, and sprinkle with a little olive oil. Cover the pot and simmer for 3 minutes, then simmer for 12 minutes. If you eat raw seafood such as fish fillets and shrimps, simmer for 5 minutes and turn off the heat. Shells can also be added as the finishing touch. If you cook two cups of rice, simmer for 8- 10 minutes should be enough.

5。 Pick up the pot and put it on the plate. Finally, squeeze some lemon juice and add some olives to taste.

Papaella is delicious. Exercise 3

Spanish paella material

It is best to use short round Valencia or paella or risotto for two cups of rice. I use risotto. The orthodox practice is not to wash, wash or soak in water first. Only in this way can we make it one by one.

Cut the chicken into small pieces,

The sausage is cut into small pieces,

Seafood is optional. I put fresh shellfish, cuttlefish, shrimp and mussels this time.

Chop onions,

The tomatoes were so big that I beat them into liquid. Most people will use canned tomatoes.

Dice carrots,

Small peas in a small bowl or edamame.

Seasoning:

A handful of saffron, soak it in warm water first, not too much water, not more than half a cup.

A spoonful of Hungarian red pepper powder. I use smoked Chili powder myself.

Appropriate amount of salt and pepper

Appropriate amount of garlic paste

Half a glass of dry sherry.

If you don't have three cups of broth, use canned chicken soup

The practice of paella in Spain

1, prepare seafood first, marinate shrimp with salt and starch, soak cuttlefish, cook it in green mouth, and take it out.

2. Add an appropriate amount of olive oil to the pot, heat it, add diced chicken, cut it and take it out, add shrimps and fry until golden brown, and take it out.

3. Add onion, stir-fry in the remaining oil, then add diced carrots and tomatoes, stir-fry for about three minutes and add rice and diced chicken. Fresh shellfish and sausage, copy together for a minute or two, and stir well. Add salt, pepper, sherry, Chili powder, saffron, soaking water and broth. Stir well. Cover the pot when the fire is boiling, and simmer for 15-20 minutes.

4. Open the lid, add beans, shrimp, cuttlefish and mussels, then move into the oven and bake 10- 12 minutes without opening the lid. The oven temperature is set at 350 degrees.

5. When eating, you can squeeze a little lemon juice according to your own preferences.

Four delicious dishes of paella.

Spanish paella material

About 500 grams of shelled prawns with tails are coded with starch and salt.

400 grams of skinless boneless chicken leg meat, cut into pieces.

250 grams of fresh Spanish sausage, peeled and sliced.

200 grams of cooked mussels.

200g salmon fillets, sliced.

Minced garlic-1 teaspoon

Chopped onions.

Peel and dice carrots.

A can of tomatoes-400g

Red bell pepper, cut into strips.

A bowl of mung beans can be more or less.

2 cups of Indian fragrant rice Ba *** ati rice+1 cup of Thai fragrant rice, mixed well for the first time, and a bag of 500g rice for the second time.

Paella seasoning, one pack.

The practice of paella in Spain

Heat paella pan, add 1.5 tbsp virgin olive oil, add minced garlic, stir fry, add minced onion and sausage; Stir-fry until red, add chicken pieces and diced carrots and stir-fry for a few minutes; Spread the rice evenly in the pot, stir-fry for a few minutes, add the paella seasoning, and continue to stir-fry until all the ingredients are evenly mixed; Add canned tomato, 1L chicken soup powder and water, stir slightly and bring to a boil.

Prepare a large piece of foil and a towel. Cover the tin foil paper on the pot, seal it as tightly as possible, and cover it with a towel to prevent the hot air from pushing the paper away. Turn to low heat and stew 15 minutes, or until the soup in the pot is basically gone.

Open the foil paper, put the red bell pepper strips and prawns on the rice, sprinkle with green beans, and put the fish fillets and mussels for the second time. Cover with foil and towel, turn up the heat, stew for another 5 minutes, then turn off the heat and serve.