Ingredients: shrimp, mussels, chicken, rabbit, squid, cuttlefish, clams, rice, green beans, white kidney beans, tomatoes, olive oil, saffron powder, onion powder, red pepper powder, salt.

Directions:

1. Wash the main ingredients, chicken, rabbit, squid, cuttlefish diced, tomatoes diced.

2. Put olive oil in the pot, put chicken, rabbit, squid, cuttlefish, clams and stir fry for a few moments, then add water and put raw rice, green beans, white kidney beans, saffron powder, red pepper powder, onion powder, salt and cook together.

3. Cook for 15 minutes, then add shrimp and mussels and cook for a few more minutes, then serve.

4. Put the cooked rice into the oven at 150 ℃ and bake for 5 minutes

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Outdoor kitchen

Valencia, a small town located in the south of Spain, has always been known as the "breadbasket" of Spain, is a famous gourmet capital, but also the birthplace of European paella. Paella was originally passed down in the countryside of the hodgepodge of peasant rice, the 19th century to Valencia, slowly added more rich spices, the formation of the prototype of paella. Today's paella and pasta, French escargot, and known as "Europe's favorite three dishes".

On March 25 this year, this beautiful seaside town to meet the arrival of Easter, held a hundred people with the paella celebrations, hospitality of the Spanish people welcome tourists, passers-by at any time to join. In order to make room for so many people to cook, the local specially set aside a street as an open-air "kitchen".

A pot of rice 20 "cooks" divided

Because this kind of activity is rare to catch, I came to the designated place early. The street has many people began to busy, twenty to thirty people in a group, in the open space on the fire, set up the pot, in a primitive way to cook this European dish. The pot used to cook paella is a special double ear pan with a diameter of more than 1 meter long. My local friend told me that the paella is served together with the pot to the guests to maintain the original flavor. After the pot is hot, the main ingredients are stir-fried, and the main ingredients are very rich, chicken, rabbit, shrimp, crab and snail meat ...... Next, the raw rice is added, and then the seafood is simmered in a broth, and vegetables such as onions and peppers can be added according to personal taste.

Thinking about the delicious, I was excited to join a group of people, the main spoon of the master chef is carrying out pre-meal training: broth to be added in batches, rice to fully absorb the deliciousness of the juice, the rice is cooked to six or seven mature can be a bit of rawness in the mouth to be authentic. Soup more will become bubble rice, burn too much and will be burnt, the key is in the soup and fire grasp, not everyone can control. Hearing this, many people rolled up their sleeves and were eager to try. However, it is clear that a pot of rice does not need 20 cooks, so we divide the work, put seasoning, add firewood, stir-fry, after nearly two hours of busy, a pot of colorful and flavorful seafood rice is finally almost done.

Lunch set up three or four hundred tables

Looking around, there are hot pots and pans everywhere, and there are more people cooking than you can count, so it's like a big cafeteria. The street is covered in white smoke, the sunshine on both sides of the street on the low houses, I forgot for a moment that I was in a foreign country. Finally, the meal for 100 people was ready. At this time, the long street was full of tables and chairs, and there were more than 20 people at each table. The whole street was so crowded that you could not see the head of the street at a glance. People took out their own wine and bread, a flavorful Spanish lunch officially began.

People sat around the table, basking in the spring sunshine, enjoying their own cooking. Although the flavors are not quite professional, they are still very enjoyable, because it is not often that so many people work together to make a meal. The Spaniards, who are warm by nature, kept joking at the table that the smell could reach the sea and that there must be a lot of uninvited guests. Some people were curious and insisted on counting how many tables there were, and in a short while they came back and said: "There are too many, I can't count them all. It is estimated that there are three to four hundred tables!" A side of the chef and joked: "Originally a hundred people to do the same seafood rice, this time into a thousand people to eat seafood rice!"