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原料
辣蒜香腸: 2根, 新鮮墨魚: 1隻, 鹽: 少許, 去骨雞腿肉: 4塊, 幹些梨酒: 100ml, 煙燻紅椒粉: 1茶匙, 蒜頭: 4瓣, 小番茄: 200g, 青豆角: 若干, 去皮的火燒甜椒: 150g, 上等雞湯: 600ml, 番紅花: 一小戳, calasparra米: 300g, 青口: 若干, 芹菜葉: 一把, 蒜頭: 2瓣
步驟
1煎辣蒜香腸。將辣蒜香腸去皮
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2切丁,倒入有橄欖油的平底鍋中用慢火煎
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3煎香腸的時候清洗新鮮墨魚,拉出觸鬚
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4拉出透明墨魚骨
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5將墨魚清洗乾淨,不要剝掉外膜。
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6加少許鹽
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7等到香腸出油,盛起,保留油在鍋中
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8將墨魚放入鍋中煎
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9之後盛出墨魚,切成片
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10四塊去骨雞腿肉切成小塊,下鍋煎至金黃色
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11準備醬汁,材料有100毫升幹些梨酒
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12一茶匙煙燻紅椒粉
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134顆蒜頭和200g番茄。所有材料放入攪拌機中攪爛。
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14將攪拌好的醬料放入漏網中反覆壓,過濾到空碗中
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15將醬汁倒入平底鍋中
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16切一些青豆角
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17去皮火燒甜椒切成條。
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18將墨魚,香腸,青豆角,甜椒全部放入鍋中。
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19加600ml上等雞湯
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20加入如圖分量番紅花灑在鍋子表面
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21在鍋子中倒入300gcalasparra米
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22下米後立即攪拌,平均攤開,然後不再攪拌
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2320分鐘後加入青口
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24擺好青口後,將鍋子蓋上錫紙,用180度烤箱焗5分鐘
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25剁碎一把芹菜葉,切碎2瓣蒜頭,加上上等橄欖油,製作成醬汁灑在出烤箱的平底鍋中。完成。
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