A貨西班牙海鮮飯 Replica Seafood paella
八號風球冇落街買餸，唯有有乜食乜。有人落單話想食西班牙海鮮飯，點過屋企材料，整個A貨頂住都夠嘅。
Under Typhoon No. 8, I don’t want to market Just going to cook whatever I got in hands. Someone asked for seafood paella. Well, have enough ingredients to make a replica.
INGREDIENTS
For 2-3
Stock
500ml Chicken stock
200ml Water
20ml White Wine
1Bay leaf
1tsp Turmeric powder
Onion 1/2
2 cloves of garlic
1 red bell pepper
1 tomato (small~medium size)
5 Green beans
180g White Rice
(variables)
6 mussels
6 scallops
9 Shrimps
Smoked Paprika to taste
Salt to taste
Pepper to taste
Olive oil
二至三人份
材料
上湯
雞湯 500ml
清水 200ml
白酒 20ml
月季葉 1片
黃薑粉 1tsp
洋蔥 1/2個
蒜頭 2個
紅甜椒 1個
番茄 1個
四季豆 5條
(普通)白米 180g
(可變)
青口 6隻
帶子 6隻
蝦（仁） 9隻
煙紅椒粉 適量
鹽 適量
黑椒 適量
橄欖油
STEPS
Blanch all the seafood
Pour in chicken stock, water, white wine, turmeric powder and bay leaf. Salt and pepper to taste. Bring to boil.
Mince the onion, garlic, bell pepper and green beans.
Grated the tomato.
Wash the rice.
Warm a nonstick pan with [ingredients in step 3]. Saute them until fragrant.
Add the tomato paste from [Step 4].
Add smoked paprika to taste.
Add the white rice. Lightly saute them.
Add the stock and cover all the ingredients.
Wait till the rice suck all the stock. Add the stock and cover all the ingredients again.
Add all seafood on top of the rice.
Put the lid on and cook for another 10 mins until the rice cooked through.
步驟
將所有海鮮出水。
加入雞湯、水、白酒、薑黃粉、月季葉，煲滾。落適量鹽和油。
將蒜頭、洋蔥、紅甜椒切細丁；四季豆切細丁。
將番茄磨成蓉。
洗米備用。
落油，將[3]的材料炒香。
加入[4]的番茄蓉。
加入適量煙薰紅椒粉。
加入白米，輕輕炒。
鋪平所有材料，加入上湯至覆蓋所有材料。
待白米吸收了所有上湯後，再加上湯，同樣覆蓋所有材料。
在飯面放海鮮。
加蓋再煮10分鐘，直至所有米熟透。
貼士 Tips
Should I stir the rice?
Traditionally, no. Leave it can have the crispy crust of rice at the bottom. But if you are using a non-stick pan, it is harder for you to get there.
應否攪拌米飯？
按傳統是不應該。由它靜止才能造出香脆的飯焦底。不過，如果使由易潔平底鍋，會較難達到這種境界。
Only the middle cooked through, raw bits around the side?
It is because the heat is uneven. Move the pan around at step 11 to take care of the side.
外圍的米熟不透，有生米？
因為火不均衡的關係，有可能出現這問題。在步驟11期間，移動平底鍋，照顧外圍的米。