China impression in December

Bay in November

Spicy fish head

Spanish paella

Introduction:

A traditional Spanish dish

Ingredients:

600g seafood (shrimp, mussels, squid)

250g chicken drumsticks

400g bell pepper

350g tomato sauce

2g salt

0.5g saffron

5 garlic petals

2 cups of Arborio rice

1ml olive oil

20ml canola oil

10ml red wine

Preparation:

1. Unfreeze the seafood and chicken drumsticks

2. Chop the bell pepper into fine pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute, then turn to mild heat

4. Fry the chopped bell pepper for 20 minutes, turnover every 2 minutes, collect in a dish when it is done with desired tenderness

5. Fry the chicken drumsticks in the pan with canola oil at mild heat for 30 minutes, turnover every 5 minutes, add olive oil on top when it is dried, collect in a dish when it is done with yellowish crispy color

6. Fry the tomato sauce with garlic petals in the pan with canola oil at mild heat for 10 minutes, turnover every 2 minutes, collect in a dish when it is done

7. Fry the seafood in the pan with canola oil at mild heat for 10 minutes, add 10ml red wine to clear the fishy smell, turnover every 2 minutes, collect in a dish when it is done

8. Add the prepared bell pepper, chicken drum sticks, tomato sauce, and seafood into a big pan, add 2 cups of Arborio rice and 4 cups of water, mix well

9. Dissolve 0.5g saffron with hot water, and add it into the big pan, mix well

10. Heat the mixture in the big pan at mild heat for 20 minutes when most of the water is gone