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, which originates from the Spanish rice town of Valencia, is a food type based on Spanish rice. It is actually a large, round-heart pan with a shallow surface, usually not more than five centimetres deep. Spanish seafood is very well sold, and the tumbled grains of rice come from the famous fragrances of red flowers, with numerous shrimps, crabs, black twilights, clams, oysters and squids in their mid-points. Loved Spanish seafood because of its luxuriousness! Do it! The soul of this dish lies in the collection of red flowers, which must be put on Spanish seafood
Recipe Recommendations
- meters
- chicken legs one
- onion 1/4 of
- garlic 2 cloves
- tomato a
- black olives of 3
- green pepper 1/2
- prawns 100 grams
- scallop of 5
- green mussels of 6
- clams of 6
- saffron 2 grams
- squid tube 1/2
- white wine 150 ml
- lemon one
- sausage 1 piece
- red pepper 1/2
- salt 15 grams
- white pepper 5 grams
- olive oil 30 grams
- Stock or water
- basil leaves appropriate amount
- chopped parsley appropriate amount
Steps for Spanish seafood
1
I've got all the seafood, all the food, so it's okay to put it in my house! The chicken leg washes clean 2 centimetres of squares, tomato peels cuttin, onions, red pepper cuttin, and weenie slices. The clams are then prepared, the clams are put in the water and the sand is thrown in the water in advance, for about 20 minutes, a covered pan is prepared, the heat is burned, and then quickly pours into the clams, pours 100 ml of wine, covers the lids, and the clams open. Shrimp picks up the shrimp line and cuts it to one centimetre of coil, cleans it up and treats it. Bev, remove the sandbag, clean up the spare
2
It's a red flower that's going to make it sour
3
Pills, oil, onions and garlic, chicken legs, two minutes of ketchup, red oil, weed, weed, weed, weed, weed
4
The amount of rice that each buys is different, so it floats and wanders. Don't be too much, or it won't be rice. It's a fire
5
Half a lemon juice, half a lemon cutter, half a lemon cutter
6
It's time to open the pan and get some of the soup down, put in all the seafood that's just been cleaned up, set it up, pour it into the white wine 50 milligrams, pour it into the squeezed lemon juice, put salt in it, put on the top and cook it for 8 to 10 minutes
7
In the end, the fire will bring up the dry soup, for about three minutes, and open the celery, or the vanilla, and it will be fine
8
Let's decorate the lemon blades, put on the lore leaves or vanilla, and the fragrance of seafood can be eaten.
9
The thick collection of roses, and the fine yellow seafood, both in colour and taste