Spanish seafood

By VicentaLakin

Spanish seafood
september and october are good seasons for seafood, suggesting that a friend who likes to eat seafood try it. for the sake of this sanctified pot, it's recently become an aerobic, seemingly fragrance, as if the material process was complicated, but a pot of seafood, children's food, etc., would fit two or three people's families, plus two cold dishes. and it's a great summer

Recipe Recommendations

  • rice appropriate amount
  • boned chicken leg appropriate amount
  • clams appropriate amount
  • prawns appropriate amount
  • squid tube appropriate amount
  • tape appropriate amount
  • onion appropriate amount
  • green onions appropriate amount
  • tomato appropriate amount
  • color pepper appropriate amount
  • saffron appropriate amount
  • rosemary appropriate amount
  • Sage appropriate amount
  • basil appropriate amount
  • white wine appropriate amount
  • salt appropriate amount
  • black pepper appropriate amount
  • butter appropriate amount
  • olive oil appropriate amount

Steps for Spanish seafood

  • Make Spanish seafood step 0
    1
    Chicken legs cut the bone skin and flesh apart, cuttin; onions cuttin; chords cut according to their preferred shape; and flowers are immersed in warm water。
  • Make Spanish seafood step 1
    2
    Seafood is immersed early in salt water, vomiting sand; squid knives are available。
  • Make Spanish seafood step 2
    3
    The rice is immersed in water for a while, and it's dry。
  • Make Spanish seafood step 3
    4
    A little bit of butter melts and pulls out the oil in the chicken skin。
  • Make Spanish seafood step 4
    5
    Roasted chicken to yellow, take out the spare。
  • Make Spanish seafood step 5
    6
    And then melt the butter and make half the onion。
  • Make Spanish seafood step 6
    7
    Turn all the seafood, turn a little color into white wine, a little salt。
  • Make Spanish seafood step 7
    8
    The seafood is fine by five。
  • Make Spanish seafood step 8
    9
    Again, a little bit more oil, a little onion onions, a little onion onions。
  • Make Spanish seafood step 9
    10
    Join the garlic petals and turn on the good rice。
  • Make Spanish seafood step 10
    11
    Small and medium-sized fires make rice transparent; they add tomatoes to fry; they pour tomato juice out into chicken leg, ham, seafood; and they add spices, which can be adjusted slightly with chicken soup。
  • Make Spanish seafood step 11
    12
    The little flamingo is cooked to the ground。
  • Make Spanish seafood step 12
    13
    Scramble black peppers before you go out。
  • Make Spanish seafood step 13
    14
    You can eat with fresh lemonade。

    • Spanish seafood Make Tips

    The authentic paella is half-cooked. When I go to a restaurant to eat, I always say it's well-done. So when I made it myself, I added some chicken soup and braised rice in the last step. If you are used to authentic practices, you can skip this step!!
    Saffron cannot be omitted. It is sold in pharmacies.

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