Spanish seafood stew can actually be a difficult coefficient is not too high but the appearance of a very foolhardy banquet food, the whole plate of stew all with iron pot on the food, rich and varied seasonings and its colorful colors, so people are very bold and delicious, super suitable for three or five friends or family members to eat together to enjoy, seafood ingredients of that part is actually very elastic, to be able to choose their own discretion of favorite fresh shrimp, pumping, oyster dried or clams.

If the purchase of Melbourne lobster is live, it is proposed that you can directly put in the refrigerator to reduce the vitality of the lobster before processing. In addition to the delicious elasticity of the meat, the lobster head can be used to make a rich flavor of the soup, blended into the stew with the sweetness of onions and the aroma of mushrooms, you can taste the taste of the sea in every bite. Servings for 2 people, the length of 60 minutes or so Ingredients: lobster 2 tail rice stew: 1 bowl of rice, 1 onion, 1 box of mushrooms, 1 mushroom, 3 cloves of garlic, 1 cup of dry white wine, Parmesan cheese appropriate first step

Lobster tail and shrimp feet after the meat is taken off the shrimp head to collect, lobsters, in addition to the end of the tail, the feet and the joints of the shrimp whisker bone have a lot of shrimp kernels, this kind of peeled off and do not waste, the head of the shrimp to be poured with cooking olive oil, the shrimp head to collect. Shrimp head poured with cooking olive oil, into the oven until the aroma caused, and then put into the pot with hot water to simmer into lobster stock.

Stock simmering in advance to prepare the raw materials for stew, chopped onions and garlic, mushrooms and mushrooms sliced. Prepare a pan on the ground in advance, sauté the onion, garlic and mushrooms, and season the base with some salt at the moment. Then put in the washed raw rice, stir-fry until the surface of small rice grains light brown and then choked dry white wine.

Add the stock to the wok in batches, not too much, not too little, just enough to keep it at a level that "doesn't look like a dry stir-fry". The stirring spoon should keep mixing, and always try to eat to make sure the rice is cooked. Cook until the rice surface is soft but the core to preserve particles, with Parmesan cheese to adjust the salinity, put in a piece of whipped cream to enhance the smoothness, put in a piece of whipped cream to enhance the smoothness, put the lid on the pot to smother for 15 minutes, sliced mushrooms cut out the grid, frying with another large pot for coloring, the end of the stew rice, with fruits and vegetables, all the ingredients on a plate, and it is finished.