Step 1

Preparation; The shrimp open the back and take out the sand line, remove the purple-red skin of the squid and cut it into strips, soak the mussels in salt water with a few drops of sesame oil to remove the sand, boil the chicken thighs to make chicken broth, take the saffron and put it in the rice for later use. Dice the onion and tomatoes, slice the sausage, and chop the garlic and parsley.

Step 2

Heat a saucepan and pour in olive oil.

Step 3

Then add the onion and stir-fry until fragrant.

Step 4

Continue to add minced garlic and stir-fry the diced tomatoes.

Step 5

Add a little red pepper fine powder and pour in the white wine.

Step 6

Wait for the wine to evaporate for a while, then pour in the prepared no-wash rice and saffron, and stir-fry evenly.

Step 7

After the rice is fried until it turns yellow, add the parsley and sprinkle with a little black pepper.

Step 8

Add chicken broth, the amount of water can be added according to your favorite degree of softness and hardness, then add salt to taste, you can start cooking, cover the lid first and simmer for about 15 minutes, remember not to turn the rice in the pot.

Step 9

Wait until the moisture is almost dry, put the prepared seafood, arrange it in the shape you like, and insert the shells into the rice. Continue to heat over low heat for about 10 minutes.

Step 10

A pot of hot paella is fine, and sprinkle some chopped parsley and lemon cubes, but don’t eat it right away, you can cover it for about 10 minutes, and then start again.

Step 11

Put it on a plate and eat. Oh, remember not to squeeze the juice into the pot in advance, just squeeze the lemon juice yourself when eating.