Spanish seafood (Paella, translated into Bahia), one of the three main dishes for Western food, known for its French snails and Italian. Spanish seafood is derived from the Spanish fish and rice capital — Valencia, colourful, nutritionally rich and of high reptiles, and the collection of red flowers is the soul of Spanish seafood, indispensible, with its own favorite vegetables and seafood, glamorous and glamorous. Recently, a neighbour sent us some Iranian flowers, which she must have brought back from abroad some time ago. The first thing that comes out of your head is Spanish seafood, which is getting hotter and less desire to leave the house. Spanish seafood, which can be described in two words — luxury — is indeed the case, with a lot of material, although the process is not difficult, some of the raw materials are not used in normal Chinese meals, and they are a little cumbersome to prepare, and in order to be as complete as possible, we have gone to a supermarket that imports more goods. Spain is a strong football nation, making Spanish seafood, and suddenly thinking about the European Cup, what will Spain achieve in this European Cup。
