Spanish seafood stew can actually be a difficult but quite intimidating dinner dish, the whole plate of stew directly with a cast iron pot on the table, rich ingredients and colorful colors, let people feel super heroic and delicious, super suitable for three or five friends or family to share food and enjoy, seafood ingredients are actually very elastic, you can choose your favorite shrimp, tank, mussels or clams.
Paired with simple spices and vegetables and the soul of this dish, saffron, you can cook the debut and delicious Spanish seafood stew, the price of saffron on the market is not cheap, the general department store supermarket or store specializing in imported ingredients should be sold. Remember to wash the cast iron pot before and after use, then use the pot to boil the hot water again, roll for three to five minutes and then pour out the hot water.
Cooking utensils if there is no cast iron pot can also be replaced by a general pan, but the effect of the pot will be slightly worse, the white rice part of the uncle prefers Thai fragrant rice, so this time did not use traditional Italian rice, chicken stock part can be directly purchased from the market canned stock.
If the Boston lobster purchased is live, it is recommended to refrigerate it to reduce the activity of the lobster before processing. In addition to the delicious and elastic flesh of the lobster, the shrimp shell can be used to make a rich flavorful broth, which is integrated into the sweetness of the risotto dish with the sweetness of onions and the aroma of mushrooms, and every bite can taste the taste of the sea.
Serves 2 persons, duration 60 minutes
Ingredients: 2 lobsters
Rice stew: 1 bowl of white rice, 1 onion, 1 box of mushrooms, 1 apricot abalone mushroom, 3 cloves of garlic, 1 cup of white wine, parmesan cheese to taste
1, lobster tail and shrimp foot meat after taking out, shrimp shell collection, lobster in addition to the tail, legs and shrimp whisker joints have a lot of shrimp meat, these to peel off do not waste, shrimp shell drizzled with olive oil, into the oven to bake until the aroma is generated, and then put into the pot to heat water to make lobster broth.
2: Prepare the ingredients for the rice stew when the broth is boiling, chop the onion and garlic, and slice the mushrooms and apricot abalone mushrooms. Prepare a pan and sauté the onions, garlic and mushrooms until fragrant, at this time with some salt to spice up the base. Then add the washed raw rice, sauté until the surface of the rice is slightly yellow, and then simmer the white wine.
3, the broth is added to the pan in batches, the amount of broth is not more and no less, and it can be controlled to the extent of "it does not look like dry frying". The spatula should be stirred non-stop, and try it at any time to confirm the maturity of Mead. When the surface of the rice is soft but the center retains the particles, adjust the saltiness with Parmesan cheese, add a piece of cream to increase the smoothness, add a piece of cream to increase the smoothness, cover the pot for about 15 minutes, slice the apricot abalone mushrooms with a checkered pattern, fry them in another pot to color, after the stew is completed, with green vegetables all the ingredients are plated, and it is finished.
Uncle tips
1, this is the method of Italian stew, the rice should not be completely cooked soft, to retain some granularity in the heart of the rice.
2, the last saltiness of the stew is adjusted with Parmesan cheese, which can be used as a whole piece of fresh planer (costco is sold), or a ready-made canned powder (generally sold in supermarkets).