Spanish seafood risotto is world-famous, with rich soups and delicious seafood. Each rice is fully absorbed into the thick juice. A variety of ingredients, very delicious!
Rice with saffron, soaked in water overnight
Boil a pot of water to prepare the seafood broth, pull the shrimp head with the shrimp line, and remove the shrimp shell. Put it in the boiling water, the shrimp open the back
Cut the onion into chunks, cut the celery, slice the ginger into the pan, and take the next two lemon leaves
The squid is peeled, cut from the middle, and the cross cuts the knife and handles the head and tentacles of the carp.
The skin of the tomato is cut along the skin cross and soaked in boiling water for 1 minute.
1/4 onion mince, a clove of garlic, minced, chopped tomato; filter the stock, spare
Put the olive oil in the pan, add the minced garlic, stir-fry the onion, add the tomato to the end, add the green beans, add the appropriate amount of salt to taste
Add the soaked rice and stir-fry for a while, pour the mixture, pour in the broth, and heat for about 10 minutes.
Wait until the juice is collected to see some rice and place the seafood. When the seafood is cooked, the soup is dried and the fire is turned off.
Plan the lemon peel on the surface and put the parsley on it.
Saffron is prohibited in the following cases: during pregnancy; during menstruation; if there is bleeding; for smaller children, saffron is not recommended.