材料 Ingredients
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做法﹕
| 1. | 參考處理烏賊將中卷清理乾淨，身體部份切成1.5cm寬環狀，頭鬚部份切成數塊。參考處理蛤蜊清理蛤蜊和孔雀蛤。蝦用清水沖洗掉粘液後擦乾，背部剪開抽出泥腸。 |
| 2. | 加入3大匙橄欖油，將蝦放進鍋裡煎到金黃。取出蝦放置一旁。 |
| 3. | 原鍋放入洋蔥丁和 1/3小匙鹽，用中火炒到洋蔥變透明。然後加入紅椒丁，番茄丁和大蒜末炒1分鐘。 |
| 4. | 倒入白酒並用木杓將鍋底咖啡色的殘留物刮鬆。續加高湯，煮滾後將浮在湯上的渣滓撇掉。加入1小匙鹽，黑胡椒，老灣調味料，月桂葉和番紅花絲。略微攪拌後加蓋用小火煮30分鐘。 |
| 5. | 另燒開半鍋熱水。放進蛤蜊和孔雀蛤分別燙30秒後即刻撈出。 |
| 6. | 將蓋子移開並燒開湯汁。先放進飯攪散，然後加入蝦，蛤蜊，孔雀蛤和中卷，蓋上鍋蓋繼續煮3分鐘。丟掉沒有打開的蛤蜊和孔雀蛤。 |
| 7. | 熄火後拌入香菜即可。 |
PROCEDURE:
| 1. | Refer to Handle Squid to clean the squid. Cut the body into 0.5" wide rings and cut the tentacles into pieces. Refer to Handle Clams to clean the clams and mussels. Rinse the prawns thoroughly then dry with paper towels. Slit the back of each prawn and devein. |
| 2. | Add 3 tbs. of olive oil and prawns into a large soup pot. Pan fried the prawns over medium heat until golden brown on both sides. Set the prawns aside. |
| 3. | Add 2 tbs. of olive oil, onion and 1/3 tsp. of salt into the same pot. Sauté over medium heat until the onion is translucent. Place in the red pepper, tomato and minced garlic and sauté for another minute. |
| 4. | Pour in the white wine and deglaze (loose the brown bits on the bottom) the pot with a wooden spoon. Skim off the foam at the surface of the stock. Add 1 tsp. of salt, black pepper, Old Bay seasoning and saffron. Stir roughly. Cover and simmer over low heat for 30 minutes. |
| 5. | Boil a small pot of water. Cook the clams and mussels for 30 seconds respectively and remove from water immediately. |
| 6. | Remove the lid and boil the soup again. Add the rice and stir until the rice is loosen. Add the prawns, clams, mussels and squid. Cover and cook for 3 minutes. Discard any unopened clams and mussels. |
| 7. | Turn the heat off and stir in the minced cilantro. |
最後更新 (Last Update): 11/24/2017
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