The English name for paella is Paella, which means pot in the local language. Local fishermen make a pot of chowder with seafood and rice. Do you like paella? Do you know how to make paella? Let me introduce it to you below.

1

Ingredients

1 tael of dried scallop, 1 tael of fresh scallop, 1 tael of shrimp, 5 tael of capelin seeds, 1 tael of round cod, 1 tael of green bell pepper, 1 tael of red bell pepper, 1 tael of onion, 6 tael of white rice,

Seasoning A: 1 tsp of corn starch, 2 tsp of water,

Seasoning B: 1 tsp of red bell pepper, 2 tsp of water. Seasoning B: Saffron Powder, Seasoning C: Salt, 50cc Broth, 2 tsp Cream, Seasoning D: White Wine, 80cc, Fresh Chicken Crystals, 100cc Water

How to do it

1. Wash and cut flower stalks, fresh scallops, fish, green peppers, red peppers, and chop onions, and boil them in boiling water. Drain; shrimp washed to remove the intestinal mud; melon seeds soaked in water to make it spit sand about 2 hours; seasoning A modulation into the white powder water standby.

2. Heat 1 tsp of cream in a pan, add the onion, add the rice and sauté over medium heat for about 15 minutes, add the broth while sautéing, then add the saffron powder and a pinch of salt.

3. Heat 1 tbsp of cream in a saucepan, add seasoning D and the other ingredients of recipe 1 and bring to a boil, then slowly pour the water into the saucepan to thicken the sauce.

2

Ingredients

Raw materials: green peppers, red, yellow and green, onions, garlic, ginger, cilantro, tomatoes, salmon, shrimp, scallops, Italian rice, chilly

Accessories: butter, olive oil, salt, monosodium glutamate (MSG), Italian parsley, parsley, milk, tomato sauce, sugar, parsley, milk. tomato sauce, sugar, sesame oil, black pepper

Practice

1, cut peppers, onions, garlic, ginger granules, parsley for small particles, salmon cut into small squares

2, open fire in a pan with butter and olive oil, oil temperature of 5 into the Italian rice, stir-fry

3, fast fried dry when adding water, stir-fry again and again, general rice needs to be stir-fried for half an hour, it is almost dry when adding a spoonful of water. When you add a spoonful of water, this time to add green pepper, onion, garlic, ginger, tomatoes

4, half an hour later to add salmon, shrimp, scallops stir-fry, and then add salt, monosodium glutamate, milk, Italian material, tomato sauce, sesame oil, black pepper, sugar stir-fry for 5 minutes

5, almost ready to juice into the plate, sprinkle the rice with CHILLI

A particularly fragrant dish, in line with the combination of Spanish and Chinese flavors! Like to eat sweet and sour seafood flavors of foodies, you can try! Oh

3

Ingredients

Ingredients: olive oil, rice with good absorbency, miscellaneous seafood such as shrimp, shellfish, squid, mussels, etc., long bell peppers, chicken thighs, tomatoes, saffron, garlic, onion, fish stock

Methods

Season the chicken thighs with a little oil and fry them until they are cooked to 8 minutes, the seafood with garlic, and the seafood with a little oil, then fry them until they are cooked to 8 minutes. minutes, seafood with garlic and add white wine and sauté until 5-7 minutes.

Soak 3-4 strips of saffron in hot water until the color comes out and set aside; soak the rice for 20 minutes and drain.

Take a pan and sauté the onions in a little olive oil until golden, then add the garlic and sauté until transparent, over medium-low heat.

Pour in the tomatoes and bell peppers, pour in the saffron water and fish stock, and cook over medium heat for 5 minutes, then pour in the mixed seafood and chicken thighs, cover and smother for 5 minutes, then remove from the heat and smother for another 10 minutes. Add some lemon juice and you're good to go.

4

Materials

Onion 1/4, saffron a little, 300 ㏄高汤, half of the flower branch, 6 mussels, 6 grass shrimp, 6 raw scallops, Brazilian minced a little, a little salt, a little black pepper

How to

1. Wash the rice, drained; onion chopped! Spare.

2. Heat 2 tablespoons of olive oil and sauté the chopped onion, add the washed rice and sauté until the onion is soft, then pour in the stock and saffron and simmer until the rice is cooked through into a pot of golden brown rice soup.