Grilled paella

Overview

This baked rice uses a lot of shrimps and senbei, and is baked with tin foil. The shrimps and senbei are still very tender after being baked. There are many ingredients used, but because they are laid out in layers, the flavors blend with each other while retaining the unique taste of the ingredients themselves. It tastes very layered and the whole family likes it.

Tags

• staple food
• home cooking
• seafood
• common dishes
• old man
• dinner with friends
• western food
• rice
• spanish food
• lunch
• abalone juice
• cooked peas and corn kernels
• eggplant
• fresh shrimp
• senbei
• special grade soy sauce
• mozzarella
• pepper
• salt

Ingredients

Steps

1. 1 Quickly blanch fresh senbei in boiling water for 20 seconds, drain and drain,

   

2. 2 Blanch the processed fresh shrimp quickly for 20 seconds, remove and filter the water

   

3. 3 Cut the eggplant into 1 cm thick slices, and cut the surface with a knife to make it easier to absorb the flavor. Do not cut it.

   

4. 4 Place the eggplant in a frying pan and fry in a little oil until the water evaporates and the juice becomes soft. Fry the eggplant and set aside

   

5. 5 Put a little butter in the pot and fry the minced onions until fragrant,

   

6. 6 Add rice and stir-fry

   

7. 7 Add cooked peas and corn kernels and stir-fry evenly

   

8. 8 Add salt and pepper

   

9. 9 Add appropriate amount of special soy sauce and stir-fry evenly.

   

10. 10 Dip the fried eggplant in the abalone juice. No abalone is used to give the eggplant the taste of abalone

    

11. 11 Spread the fried rice in a baking pan and put a layer of eggplant dipped in abalone sauce

    

12. 12 Arrange the shrimps and sprinkle the senbei on top,

    

13. 13 Sprinkle some green peppercorns and finally sprinkle with chopped mozzarella.

    

14. 14 Wrap with tin foil, bake in preheated oven at 180 degrees for 15 minutes

    

15. 15 The baked paella is very delicious!