Spanish Seafood Risotto(xi ban ya hai xian hui fan )

Spanish Seafood Risotto

Introduction:

"Delicious paella at home"

Production steps:

Step 1: remove the bone of chicken leg and cut it into pieces. Cut the tomato, green pepper and color pepper into dices. Cut the black olive into rings. Shell the shrimp and open the back. Cut the squid into rings. Cut 3 / 4 onion and garlic into small pieces. Set aside

Step 2: refining shrimp soup: stir fry the shrimp shell with 1 / 4 shredded onion, add 300ml water and simmer for 10 minutes

Step 3: stir fry chicken leg with olive oil, then add onion and garlic

Step 4: add the raw rice and stir fry over medium low heat, then pour in 60ml white wine

Step 5: after the alcohol is evaporated, sprinkle 1 / 2G saffron, 1.5 tbsp salt and 1.5 tbsp white pepper to taste

Step 6: add tomato, green pepper, color pepper and black olive, stir well, then pour into shrimp soup and stir well

Step 7: put the rice and soup into the baking bowl and spread the fresh rice evenly (the amount of soup should be about 2cm over the rice)

Step 8: cover the tin foil and bake at 180 ℃ for 45 minutes until the soup is completely absorbed by the rice

Materials required:

Chicken leg: 1

Onion: 1

Raw rice: 180g

Tomato: 1

Green pepper: 1 / 2

Color pepper: 1 / 2

Prawns: 3

Clams: 5

Squid: moderate

Olives: 6

Garlic: 2 cloves

Lemon: 1 / 2

White wine: moderate

Saffron: right amount

Salt: right amount

White pepper: right amount

Olive oil: right amount

Water: moderate

Note: 1. Try not to use ordinary rice, recommend steamed millet, if you can't buy it, please choose good quality rice for cooking. 2. Saffron is an indispensable raw material for paella. 3. Shrimp soup can also be replaced by fish soup and chicken soup

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xi Ban Ya Hai Xian Hui Fan