Spanish seafood

By VicentaLakin

Spanish seafood
Because they're too good to be loved by their families, they do it twice in a short time. Looks like it's a lot of steps, but it's not really complicated. Interested relatives can choose to match the material and add some exotic taste to their dinner

Recipe Recommendations

  • Pearl rice 200g
  • qingkou of 8
  • prawns 10 rats
  • squid rings appropriate amount
  • saffron handful
  • Spicy sausage Liangxiaogen
  • red bell pepper one
  • tomato one
  • Little onion a
  • green beans a small handful
  • white wine 150ml
  • parsley 1 small
  • lemon one
  • garlic 2 cloves
  • freshly ground black pepper appropriate amount
  • Smoked red pepper powder
  • Seafood stock 400ML
  • sea salt appropriate amount
  • olive oil 2 tablespoons

Steps for Spanish seafood

  • 1
    Garlic on garlic
  • 2
    Spanish chili slices for use
  • 3
    Lemon cut and spare
  • 4
    ♪ Sweet pepper wash ♪
  • 5
    Onions cut thin
  • 6
    The celery is clean and shredded
  • 7
    Tomato to Pichettin
  • 8
    Blanche, squid rings, shrimps, they're ready to dry
  • 9
    Put some olive oil in the pan
  • 10
    Two, three minutes to transparency
  • 11
    A little bit of garlic
  • 12
    A little bit of celery
  • 13
    Tomatoes and sweet peppers will be fried in two minutes until the tomato comes out softly
  • 14
    Smoky pepper
  • 15
    Then join the rice and hide the flowers for two more minutes
  • 16
    In the wine
  • 17
    Scratch the spicy intestines
  • 18
    When the alcohol is blown out, it pours into the soup
  • 19
    Add, boil for 15 to 20 minutes with a turn of fire, so that most of the soup is absorbed by grain. All seafood is laid evenly on the table
  • 20
    And then evenly soybeans were spread up and covered in a pan for about 10-15 minutes until seafood was fully cooked
  • 21
    When the fire closes, soak the celery leaves and put the lemon on
  • 22
    Eat

    • Spanish seafood Make Tips

    One, it's best to add the amount of soup to the right amount, not to add two more times, not to add salt to the soup, because after that, you can't flip three, you can put a cap on the seafood so that the seafood can be cooked faster, and the final product can be dried as quickly as possible without the soup juice, and you can have a pot

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