Spanish seafood
By VicentaLakin
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。
Recipe Recommendations
- Non-washing-free pearl rice 200 grams
- scallops 30 grams
- Squid flower 200 grams
- prawns 8 rats
- meretrix appropriate amount
- olive oil appropriate amount
- onion half a
- garlic 3 petals
- Green sweet pepper half a
- red bell pepper half a
- tomato of 2
- Tricholoma of 4
- green beans appropriate amount
- lemon appropriate amount
- saffron appropriate amount
- parsley appropriate amount
- chili powder appropriate amount
- black pepper appropriate amount
- white wine 150 grams左右
- broth 400 grams左右
Steps for Spanish seafood
1
The water is filled with wine (for the sake of gushing) and the dry beaks are immersed for 15 minutes, and when they are in place, they are torn out of the cortex and cleaned up。
2
Get ready to eat。
3
Get ready to eat。
4
Get ready for rice。
5
Prepare the seafood, these are the ones I used today。
6
Paprika shredded。
7
Tomatoes, onions, onions。
8
Sliced to garlic paste, ready for accelerants, pepper powder and red flowers。
9
Get the white wine ready。
10
They pour olive oil into the pot, they put onions and garlic dust on the scent, then they pour red peppers, and they turn paste and pepper。
11
It's full of soup。
12
Into white wine and soup。
13
And then there's the entrance mushrooms and dry bees, and the little fire is boiled for about 15 minutes。
14
In 15 minutes, the soup is almost dry。
15
In seafood and green beans, it will take about 10 minutes until the clams are fully mature. Squeeze the lemon juice while eating, so you can spread some more accelerants。
16
Saffron is the soul of Spanish seafood。Spanish seafood Make Tips
Raw material: 200 grams of pearl rice, 200 grams of rice, 200 grams of shrimp, eight toads: olive oil onions, half of garlic, half of sweet peppers, and half of tomato, two and a half beans, four lemons: approximately 400 grams of cranberry pepper with salt, approximately 150 grams of white wine, about one hundred and fifty grams of rice for Spanish seafood, preferably short rice, which I did not see in the supermarket, which was replaced with pearl rice, without washing rice for seafood, and with a choice of non-painted rice. 2. Both seafood and vegetables can increase or decrease according to their preferences. 3. No fresh acres, dry acre slices bought in supermarkets, pepper powder originally intended to be made in Spain, but the packaging was too much, and lastly, pepper powder produced in Austria, with some smoke. I had salt in my soup today, so no salt. In addition to the clams, I had watered a few kinds of seafood first, as did the soybeans。