First come to a family of materials. First step, preparation: 1. Onion chopped 2. Garlic chopped chopped 3. Dried chilli chopped 4. Tomato diced 5. Persimmon pepper diced 6. Spanish sausage and Italian bacon diced 7. Chicken leg bones to go Cut the skin, diced the meat, marinate it with salt and pepper. 8. Clean the squid and cut the squid. 9. Shellfish spit, brush clean. 10. Fresh chicken broth or thick soup in 1 warm water, put saffron
Stir-fried meat because Spanish sausage is super oily. Therefore, it is recommended to fry the oil first. Some practices are not pre-processed, they can. The pot is not drained, and the sausage and bacon are put out for oil. I used this oil to stir the chicken together. Sausage and chicken are discolored, and the paper is used to blot dry oil.
Stir-fry: Put the oil in the pan (it is better to have a special seafood pot). Add the onion, garlic, dried chili, bell pepper, and chili powder. Then pour the washed rice into the fry and make sure the rice is covered with oil. Pour the meat that was just fried.
I used 60ml of warm water to soak the saffron. You can double the amount of saffron than the one in the picture.
Cooking: When the rice and vegetables are well-fried, add 125ml of white wine and stir well, then add 1 liter of chicken soup and saffron water. Add thyme.
Turn to a small fire after boiling, and cook for about 15 minutes. The water is slowly drying and cooking until the rice is ripe.
Sprinkle green beans and tomatoes on the rice, do not cover and cook for 3-5 minutes. I have sprinkled a proper amount of sea salt on the surface at this time.
Add seafood: Put the seafood neatly. Then close the lid. The pot is covered with tin foil. Cook for 5 minutes. The shrimp is discolored and the shellfish can be opened.
Be careful not to suffocate for too long, otherwise the seafood taste will get old.
Cut the lemon and sprinkle a piece of parsley on the table. It’s ok
Paella and risotto are similar to a bit hard and authentic. Therefore, the amount of water and the time of sputum should be controlled to avoid the rice being too soft and rotten.