I often eat outside during the festival, and this year Tanabata is burned at home with my husband.
By want to see the sea of miss porridge
<h2>Royalties</h2>
Brandy 15ml
1 tomato
Half an onion
1 lemon
Saffron to taste
A bowl of Thai fragrant rice
8 shrimp
Butter 1 small piece
1 lemon
Paella seasoning a little
Mussels several
Scallops a few
Peas to taste
Soup treasure
squid
<h2>Practice steps</h2>
1: Peel and chop the tomatoes, chop the onion and garlic.
2. Remove the shrimp stomach and cut off the whiskers. (During the epidemic, black tiger shrimp was not bought, and could only be replaced by ordinary.) ）
3, add butter to the bottom of the pot, heat up and add shrimp, fry until both sides are golden brown, you can pat the shrimp head, shrimp oil will be more fragrant. Fry and set aside. (However, I think the butter is too sweet, maybe it is also good to olive oil or the like)
4: Add the remaining oil to the chopped onion and minced garlic and sauté slowly over medium-low heat. (Slightly transparent)
5, the other side of the soup, simply use the soup treasure to add boiling water instead, boiling can be.
6: Add squid cubes and stir-fry.
7: Add white wine and bring to a boil.
8: Add chopped tomatoes and stir-fry to bring to a boil.
9、Add paella seasoning (with paprika and saffron powder)
10, stir-fry evenly, you can see that the color has turned yellow.
11, after adding peas, then add rice, preferably rice specialized in paella, but not very everyday, just use ordinary short round rice.
12: Stir-fry for 2-3 minutes and mix well.
13: Add the broth, preferably without a finger joint of yours, stir gently so that the rice is evenly distributed in the pan. After boiling, unfortunately, the last time I turned the rice, I didn't move it again.
14. At this time, you can put the already mussels, scallops, shrimp, etc. into the plate, and gently press it to make it fall into the rice, which will be very fixed. Turn to medium heat, do not cover the lid, slowly cook for about 20 minutes (do not like rice too raw can appropriately increase the amount of broth and cooking time) We are the soup is almost dry and the result tastes too raw, and added the soup many times. Slowly reduce the broth until it is slightly wet. It is best to use an induction cooker, etc., and the heating will be more uniform. After cooking, it is best to cover with tin foil or pot lid and keep warm for 5-8 minutes to allow the soup to penetrate further into the rice.
15: Finally squeeze in a little lemon juice.
<h2>Tips</h2>
Don't like to eat raw, try to have as much broth as possible.
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