Ingredients: Absorbent rice (Spanish round grain rice) or Northeast short grain rice, shrimp, squid, sea rainbow, 1 clove of garlic, 1/2 shallot, a little tomato sauce, 1 peeled tomato, a few saffrons, 1/2 red bell pepper, 1 lemon, olive oil.
1. Cut the red bell pepper, shallots, tomatoes and garlic into cubes and set aside.
2. Prepare a frying pan to add oil, pick out the shrimp line, fry slightly brown and set aside, fry the shrimp head to fry the shrimp oil, add water and boil (broth) for later.
3. Fry the minced shallots and garlic in a frying pan, add red bell peppers, diced tomatoes and stir-fry until the oil turns red, add less tomato sauce and stir-fry, add rice (first fry the rice, stir-fry the rice first, very important).
4. Add an appropriate amount of boiling broth, add a few saffron (the soul of paella, let the paella dye golden brown and aroma), and then do not stir, (in order not to make the soup thick and the rice grains are clear).
5. Finally put the seafood on top, cook for another eight minutes on medium heat, turn off the heat and cover and simmer for 5 minutes to help it absorb the soup better, with a little bit of hard heart, the bottom of the pot is a layer of pot, especially delicious.
Spaniards like to squeeze lemon juice when eating paella, which is more appetizing, paella is a delicacy made during Spanish festivals and entertaining friends and family.
When you come to Spain, you must have paella.