Spanish seafood
By VicentaLakin
In the spring, nature's gifts gave a large variety and wide distribution of shellfish to human beings. The definition of “fresh” has been interpreted in spring and summer by the beads of freshwater basins and mussels of marine environments. Spanish seafood (Paella) with French snails and pasta, also known as “The Three West Meals”, originated in Valencia, Spain's famous home of fish and rice. From the first cuisine to the present seafood-based style of seafood, even though there is no shortage of seafood food such as shrimp, crabs, squid, etc., Uncle Bo thinks that the real singer is the mussels and clams that are complementary to the obfuscated Spanish mackerel。
Recipe Recommendations
- salty and fresh
- braised
- an hour
- senior
Steps for Spanish seafood
1
The rice is washed and immersed and dried up。
2
Tomatoes, sweet pepper slices, onions, garlic chops, lemon chops。
3
Seafood is washed, especially the husk of the cranium, and squid chops are kept。
4
Fire and heat from the pot and pour into the appropriate base oil, first onions, garlic and sweet peppers, and then into tomatoes and then into juice。
5
Rice added to the asphalted rice, and the most critical collections of red flowers, black pepper powder, sugar, salt evenly。
6
High soup and white wine pouring in without rice, boiled for about 20 minutes, and rice was 8-9 full。
7
At this point, shrimp, mussels and squid rings are put in place, and they continue to be boiled for 10 to 20 minutes after they have been covered, until the soup is fully absorbed by rice。
8
Scrambled with onions and celery, with lemon。