Step 1

The shrimp is open and the shrimp line is removed.

Step 2

The squid is gutted and cartilage, the skin on the surface is torn off, and cut into thick strips or small pieces.

Step 3

Wash and dice the onion and cherry tomatoes. Garlic is pressed into minced garlic. Slice mushrooms.

Step 4

Put olive oil in the pot, fry the onion over medium heat, stir-fry until translucent, add minced garlic, tomato, mushrooms, and stir-fry for about two minutes to let the tomato juice.

Step 5

Add the paprika, Spanish rice and saffron to the pan and continue to stir-fry for two minutes.

Step 6

Add an appropriate amount of white wine, and after the wine evaporates, add an appropriate amount of water to cover the rice

Step 7

Add salt and black pepper to taste. Turn to low heat and simmer for 15-20 minutes. Corning Revere sapphire pan extra-thick bottom can preserve heat for a long time, ensuring that the food is heated more evenly and the finished product is more delicious~

Step 8

When the soup is basically dry, squeeze the lemon juice, sprinkle with green beans, then spread the seafood evenly on the rice, and gently press it until it is buried in the rice.

Step 9

Cover the pot, simmer for 5-8 minutes, and put the lemon on top of the pot.