Spanish seafood risotto
Ingredients (serves 4-6 people)
- 2 cups of rice
- 1 and 1/2 tablespoons olive oil
- half onion
- 1 clove garlic
- 6 shrimps
- Clams (need to spit out the sand first) 200g
- 1/2 cup flower branches
- 150g chicken
- 6 small tomatoes
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A (saffron water)
- 50ml warm water
- Two pinches of saffron
-
B (seasoning)
- 300ml water
- 2 tablespoons white wine
- 1 and 1/2 teaspoons salt
- A little black pepper
- Lemon 1 piece
- Appropriate amount of coriander
Instructions (preparation time: about 70 minutes)
- Preheat oven : Preheat oven to 230°C and set timer for 5 minutes (preheat time: approx. 10 minutes).
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Prepare saffron water : Put ingredient A (saffron and warm water) into a bowl, mix well, and let it sit for about 15 minutes to develop color.
- Prepare ingredients : Chop onions and garlic. Wash the clams, remove the internal organs from the flower branches and cut them into circles. Cut the chicken into bite-sized pieces. Remove the stems from the cherry tomatoes and cut them into quarters.
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Mix rice and seasoning : Place rice, onion, garlic and olive oil in a bowl and stir well.
- Preliminary baking : Spread the mixture from step 4 on a baking sheet, place on the lower shelf of an oven preheated to 230°C, and bake for 5 minutes.
-
Add liquid and ingredients : Take out the baking pan, add A (saffron water) and B (seasoning), spread it slightly, and add chicken, cherry tomatoes, flower branches, clams, and shrimps in order. Tip: Keep the oven door closed during operation to prevent the temperature from dropping.
- Bake : Return the baking sheet to the lower shelf of the oven and continue baking at 230°C for 30 minutes.
-
Residual heat completion : After baking is completed, leave the baking sheet in the oven to use the residual heat for 10 minutes.
- Garnish : Garnish with chopped coriander and lemon slices and serve.
Full of saffron aroma and rich seafood flavor, this grilled paella is perfect for sharing with family or friends.
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