NEW-Paella

Overview

How to cook NEW-Paella at home

Tags

• staple food
• home cooking
• chili powder
• fresh shrimp
• lemon
• mussels
• olive oil
• onions
• saffron
• spanish rice
• squidward
• thyme
• black pepper
• clam
• parsley
• tomatoes
• white wine

Ingredients

Steps

1. 1 Wash the seafood, cut the squid into small pieces, and brush the shellfish with a brush to clean the sediment and set aside. Chop the red pepper tomatoes, dice the onion, and chop the parsley.

   

2. 2 Cut lemon into wedges. The thyme that has been planted for a long time has only grown so much.

   

3. 3 Add appropriate amount of olive oil to the pan, add chopped onion and garlic and fry until the onion is transparent

   

4. 4 Add red pepper, tomatoes, and parsley and stir-fry until tomatoes release water.

   

5. 5 Rinse the rice slightly, pour it into the pot, and add a spoonful of chili powder. Add another pinch of saffron and stir vigorously.

   

6. 6 Make a pot of chicken stock beforehand. At this point you can add the chicken stock. Cover the rice and season with salt and black pepper. Cover and simmer over low heat for 15 minutes, trying not to open the lid during this time.

   

7. 7 When the soup looks almost gone, stack the seafood, press it lightly with a spatula a few times, and squeeze in the lemon juice. Cover for 5 minutes.

   

8. 8 Open the lid, mix the rice well, and add the thyme. Cook over high heat for another 3-4 minutes to drain the soup and the seafood will come out of the water, so don't worry too much about burning the pot.

   

9. 9 Finally add chopped parsley and lemon wedges to garnish.