Ingredients
Sea shrimp
Green clam
Squid is incompatible food
Rice
Foods that are not compatible with tomatoes
Pepper
Baking soda
White wine
Foods that are not compatible with onions
Green peppers Foods that conflict with each other
Red pepper
Rabbit
Olive oil
Paella seasoning
How to make paella
1. Peel off the shrimp skin and remove the intestines. I left a few large shrimps to put on the surface, which will look more appetizing
2. Wash the green clams, blanch them and pull out the meat. Don't pour away the water for blanching the green clams. Put the shrimp skins in and cook for a while, and let them settle for later use.
3. Peel the skin and internal organs of the squid. It should be cut into rings, but I forgot, so I cut it off. It can only be squid sticks. Add some baking soda, pepper and white wine and mix well
4. Blanch the tomatoes and cut into pieces. Finely chop the onions as well. Cut the green and red peppers into thick strips
5. Debone the rabbit legs, marinate the meat with red wine and pepper
6. Put olive oil in the pot, put the squid, rabbit legs, Stir-fry the green and red peppers and take them out
7. The seafood rice pot makes a grand appearance, heat it up, cover the bottom of the pot with olive oil, add minced onions and stir-fry until fragrant, add tomatoes and stir-fry into a thick sauce Sauce, add rice, and stir-fry. In line with the principle of putting less cooked ingredients in the pot first, put the rabbit legs first, sprinkle with precious paella seasoning from Spain, and the pot will immediately become golden
8. Pour part of the water used to cook shrimp skin to cover the ingredients in the pot. Cook for a short while until the water is almost dry. Stir-fry, add some shrimp skin water, and add squid rings and green clam meat one after another. , boil until the water is gone, I tasted it, the rice is still a little hard
9. Pour in the remaining shrimp skin soup, add green and red peppers and shrimps, and put four large shrimps on top On the surface, let it simmer over low heat. The delicious aroma of the rice gradually comes out, sprinkle with chopped French incense, and you're done