Sumeri Dream of a Cat
只想更彻底的享受活着的幸福
正文
INGREDIENTS:
1 onion,
1 green pepper
2 tomatoes
2 carrots
1 red pepper
100g frozen peas
200g prawns (can use cooked prawns with less flavor in rice)
200g squid
12 mussel, cleaned
350g rice (Spanish short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (use yellow food colouring instead and add it once you have added the liquid if you do not have saffron)
a sprig of parsley, finely chopped
3/4 cup [190 mL] white wine
olive oil
about 800ml liquid: use the wine after cooking mussel plus fish stock, or chicken stock, or water if you do not have stock
PREPARATION:
Finely chopped all vegetables
Mussel: Bring white wine to a boil. Add cleaned mussel. Cover and cook until mussel shells open-up. Remove mussel shells from broth; reserve.
Clean FRESH SQUID: Rub off the outer dark skin. Cut the squid into rings.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and useas fish stock.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add liquid (the water from boiling the prawn shells or fish stock), and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked, it is ready to eat. Or bake in preheated oven for 35 minutes 325°F after adding all ingredients.
1 onion,
1 green pepper
2 tomatoes
2 carrots
1 red pepper
100g frozen peas
200g prawns (can use cooked prawns with less flavor in rice)
200g squid
12 mussel, cleaned
350g rice (Spanish short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (use yellow food colouring instead and add it once you have added the liquid if you do not have saffron)
a sprig of parsley, finely chopped
3/4 cup [190 mL] white wine
olive oil
about 800ml liquid: use the wine after cooking mussel plus fish stock, or chicken stock, or water if you do not have stock
PREPARATION:
Finely chopped all vegetables
Mussel: Bring white wine to a boil. Add cleaned mussel. Cover and cook until mussel shells open-up. Remove mussel shells from broth; reserve.
Clean FRESH SQUID: Rub off the outer dark skin. Cut the squid into rings.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and useas fish stock.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add liquid (the water from boiling the prawn shells or fish stock), and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked, it is ready to eat. Or bake in preheated oven for 35 minutes 325°F after adding all ingredients.
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