The paella that Nagged about was finally arranged today, saffron and white wine are the soul, full of seafood, so satisfied!
By Tina Kitchen Diary 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
2 red and yellow bell peppers
1/2 onion
1 head of garlic
1 dachshund
1 chicken thigh
Butter 20 g
Prawns 200 g
Ginger slices 3-5 tablets
Squid rings to taste
Scallop meat to taste
100 g shrimp
8 mushrooms
4 small tomatoes
Italian Roma Italian rice half bowl
Lemon juice 8 ml
Saffron ten grains
A pinch of salt
White wine to taste
Freshly ground black pepper to taste
Corn kernels small half a bowl
<h2>Practice steps</h2>
1: Cut the bell pepper into strips
2: Dice the onion
3: Dice the sausage
4: Cut the chicken thigh into pieces
5. Remove the head and shell the prawns
6: Pour the appropriate amount of salad oil into the pot, pour in the shrimp shell and ginger slices
7: Fry the shrimp oil over low heat
8: Pour in clean water
9: Cook for 3-5 minutes
10: Strain out the soup and set aside
11: Heat up, pour in a little salad oil and fry the chicken thighs until golden brown
12: Add the diced onion and minced garlic
13: Add a spoonful of butter and sauté the onion until translucent
14. Add the sausages
15: Stir-fry mushroom slices, bell peppers and diced tomatoes until tender
16: Pour in the corn kernels and rice and turn well
17: Pour in the shrimp soup
18: Squeeze in lemon juice, add saffron, sea salt to taste, white wine
19. On top of it are shrimp meat, squid rings, scallop meat
20: Cover and simmer for about 10 minutes
21, the middle can be turned down to pay attention not to paste the bottom
22. The soup can be absorbed by the rice
23. Eat it while it's hot
24. Full of materials and fragrant aroma
25, can't wait to take a bite
26, two servings, just right
27. Let's do it together!
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