Paella

1

The mussels are brushed to remove impurities on the surface and soaked in water to spit out sand.

2

Put the white wine in the pan, add the mussels and cook until they open, and select the bad mussels that do not open.

3

Pick up the mussels, leave eight and place them on the rice, and take the rest of the meat for later use. Don't throw away the white wine, save it for cooking.

4

Clean the fish bones and cut them into small pieces.

5

Peel the carrot and dice it, peel the onion and dice it.

6

Put a little olive oil into the pan, add diced onions and saute until fragrant.

7

Add carrots and stir-fry slightly.

8

Add the fish bones and stir-fry until the surface turns white.

9

Add boiling water, white pepper powder, and 2 pieces of bay leaves to boil.

10

Remove the black film on the surface of cuttlefish and remove the internal organs.

11

Wash the processed cuttlefish and cut it into rings.

12

Cut off the beard of the shrimp.

13

Put the chicken legs in a frying pan and fry until the surface is golden brown.

14

Peel the onions and red shallots, and remove the seeds of the bell peppers.

15

Cut the onions and red onions into dice, and slice the chorizo sausage.

16

Cut the tomatoes into small pieces and cut the bell peppers into thick strips.

17

Take 0.3 grams of saffron.

18

Add some freshly cooked fish soup, add saffron, 2 pieces of bay leaves, and 2 pieces of garlic skins and simmer for 5 minutes.

19

Add olive oil to the pan and heat.

20

Add onions, red shallots, and garlic slices and stir fry until fragrant.

21

Add chorizo sausage and stir fry until the sausage is oily.

22

Add paprika chili powder.

23

Add the tomatoes and stir fry until the tomatoes are soft and tender.

24

Add bell peppers, green beans, cuttlefish rings, and mussel meat, stir-fry for a while, add salt to taste.

25

Add rice and mix well.

26

Add safflower water.

27

Add white wine with boiled mussels.

28

Add the boiled fish soup.

29

Place in the seafood and chicken legs, turn on medium to medium heat, and cook until the soup is dry and the rice and seafood are cooked, then turn off the heat. There is absolutely no stirring during this period.

30

Cut the fresh Brazilian sauce into finely divided pieces.

31

Cut the lemon into eight pieces.

32

Place in the lemon, sprinkle with chopped Brazil, and sprinkle with a little paprika paprika pepper powder.

1. You can exchange seafood for what you like, or you can add fish. 2. If you don't have paprika chili powder, replace it with the finest chili powder you can buy. 3. Put in the seafood that is not easy to cook first, such as the cuttlefish I used today. 4. The garlic slices and bay leaves with boiled red flowers are also added to the rice. 5. White wine should be as white as possible. 6. Cook without lid, must not turn, as long as the fire is not particularly large, it will not burn. 7. You can also omit the fish soup part, with ready-made or with water can also be. 8. Saffron is best used in powder form, which can be fried directly with chili powder without cooking. 9. You can also add some curry powder and tomato juice, which many merchants now use instead of saffron in order to save costs. 10。You can use other parts of the chicken, but it is better to have fewer bones. You can also use fish and rabbit meat instead. The ones that are not easy to cook can be fried in an oil pan, and the ones that are easy to cook can be directly placed on top. 11. This is the number of 4 to 6 people, which can be increased or decreased according to actual conditions. 12. Chorizo sausage can be replaced or omitted.