關於 salt and pepper squid rings ，我們在網路上蒐集到這些相關的討論、資訊與評價

#懶人宅急煮​ #LazyHomeCooking​ #西班牙海鮮燉飯
#LazySeafoodPaella
#孫慧雪​ #雪雪​ #SnowSuen​ #ChillGOOD​ #ChillGOODTV​
#用最少嘅力做最正嘅美食​ #懶人恩物​
#附英文翻譯​ #EnglishSubtitle

材料：
洋蔥 ... 1/2個
蒜頭 ... 3粒
黃甜椒 ... 1/2個
番茄 ... 1個�上湯 ... 500ml
西班牙短米 ... 250克
魷魚筒 ... 80克
中蝦 ... 8隻
蜆 ... 12隻 ��

調味料：
迷迭香 ... 1茶匙
蕃紅花 ... 5克
檸檬 ... 1/2個
鹽 ... 1茶匙

食譜:
第一步 將所有海鮮煮至半熟連汁備用
第二步 起獲爆香甜椒、蕃茄、洋蔥、香蒜
第三步 加入飯、高湯攪勻，並加入香料及調味料進行調味
第四步 攪拌均勻後，燉大概12分鐘
第五步 最後加入蜆、蝦和魷魚，細火燉8分鐘
第六步 收乾水份後加上香料，並放上檸檬片後 擺盤即成

貼士：
-剪去蝦頭以防味道變苦
-海鮮汁加入燉飯中令其精華更加提升��

Ingredients：
An onion... Half
Minced garlic ... 3 cloves
A yellow bell pepper ... Half
One ... tomato�Broth ... 500ml
Spanish rice ... 250g
Squid rings ... 80g
Shrimps ... 8pcs
Clams ... 12pcs
�
Seasoning：
Rosemary ... 1tsp
Saffron ... 5g
A lemon ... Half
Salt ... 1tsp

Recipe:
STEP 1 Cook the seafood until half done,Save the juice and set aside
STEP 2 Stir-fry bell peppers, tomatoes, onion and garlic
STEP 3 Add rice and broth,Stir and season with herbs and seasonings
STEP 4 Mix well,Cook for 12 minutes
STEP 5 Add clams, shrimps and squid,Cook on low heat for 8 minutes
STEP 6 Cook until liquid is gone,Sprinkle herbs on top,Add lemon wedges for plating

Tips :
-Cut off heads of the shrimps to avoid bitter taste
-Add the juice from cooked seafood for more flavour

#懶人宅急煮​ #LazyHomeCooking​ #西班牙海鮮燉飯
#LazySeafoodPaella
#孫慧雪​ #雪雪​ #SnowSuen​ #ChillGOOD​ #ChillGOODTV​
#用最少嘅力做最正嘅美食​ #懶人恩物​
#附英文翻譯​ #EnglishSubtitle

材料：
洋蔥 ... 1/2個
蒜頭 ... 3粒
黃甜椒 ... 1/2個
番茄 ... 1個
上湯 ... 500ml
西班牙短米 ... 250克
魷魚筒 ... 80克
中蝦 ... 8隻
蜆 ... 12隻 



調味料：
迷迭香 ... 1茶匙
蕃紅花 ... 5克
檸檬 ... 1/2個
鹽 ... 1茶匙

食譜:
第一步 將所有海鮮煮至半熟連汁備用
第二步 起獲爆香甜椒、蕃茄、洋蔥、香蒜
第三步 加入飯、高湯攪勻，並加入香料及調味料進行調味
第四步 攪拌均勻後，燉大概12分鐘
第五步 最後加入蜆、蝦和魷魚，細火燉8分鐘
第六步 收乾水份後加上香料，並放上檸檬片後 擺盤即成

貼士：
-剪去蝦頭以防味道變苦
-海鮮汁加入燉飯中令其精華更加提升



Ingredients：
An onion... Half
Minced garlic ... 3 cloves
A yellow bell pepper ... Half
One ... tomato
Broth ... 500ml
Spanish rice ... 250g
Squid rings ... 80g
Shrimps ... 8pcs
Clams ... 12pcs


Seasoning：
Rosemary ... 1tsp
Saffron ... 5g
A lemon ... Half
Salt ... 1tsp

Recipe:
STEP 1 Cook the seafood until half done,Save the juice and set aside
STEP 2 Stir-fry bell peppers, tomatoes, onion and garlic
STEP 3 Add rice and broth,Stir and season with herbs and seasonings
STEP 4 Mix well,Cook for 12 minutes
STEP 5 Add clams, shrimps and squid,Cook on low heat for 8 minutes
STEP 6 Cook until liquid is gone,Sprinkle herbs on top,Add lemon wedges for plating

Tips :
-Cut off heads of the shrimps to avoid bitter taste
-Add the juice from cooked seafood for more flavour

今個weekend 煮呢個！
Le Creuset HK

Le Creuset淺底鑄鐵鍋重身的鍋蓋能使蒸氣鎖住(鎖水功能佳)，迫出食材本身的水份作蒸煮，因此味道不會被倒汗水沖淡，保持食物的原汁原味。鑄鐵鍋有效存熱，以細火低溫烹調使食材不會過熟變韌，保持嫰滑。想試試「無水蒸」的效果，立即參考以下鮮茄無水海鮮湯食譜！

鮮茄無水海鮮湯

2人份

建議煮食用具：
30厘米淺底鍋

材料：
大蝦 3隻
三文魚扒（切塊） 1塊
大魷魚（切圈） 半隻
大蜆 半斤
蕃茄（去皮，切粒） 8個
茄膏 1湯匙
蒜（切片） 適量
辣椒 適量
羅勒 適量
鹽 適量
黑胡椒粉 適量

烹調步驟：
1. 洗淨所有海鮮，瀝乾備用。
2. 把油加入Le Creuset淺底鍋30厘米，用中火預熱約3 分鐘。
3. 加入蒜炒香。放入蕃茄，用中火煮滾。再加入茄膏及辣椒拌勻。
4. 放上大蜆，加蓋用小火煮5至10分鐘。
5. 放入所有海鮮、羅勒、鹽及黑胡椒粉，加蓋用小火煮3至5分鐘，然後熄火，連蓋焗約10分鐘。即可連同鍋具一起端上享用。

#lecreuset #buffet #無水蒸 #海鮮湯 #原汁原味

Using Le Creuset Buffet Casserole for steaming dishes can sustain the flavor of the ingredients. Check out the recipe of Steamed Seafood in Tomato Soup!

Steamed Seafood in Tomato Soup

Serves 2

Recommended Cooking Tool:
Buffet Casserole 30cm

Ingredients:
Prawn 3 pieces
Salmon steak (diced) 1 piece
Squid (cut into rings) 1/2 piece
Clam 1/2 catty
Tomato (peeled and diced) 8 pieces
Tomato paste 1 tablespoon
Garlic (sliced) moderate
Red chilli pepper moderate
Basil moderate
Salt moderate
Pepper moderate

Cooking Methods:
1. Rinse the seafood. Drain and set aside.
2. Add oil into Le Creuset Buffet Casserole 30cm and preheat over medium heat for about 3 minutes.
3. Add garlic to fry until fragrant. Put tomato into the pot, cook over medium heat until boil. Add tomato paste and red chili pepper stir well.
4. Add calm, cook over low heat with lid on for 5-10 minutes.
5. Put in all seafood, basil, salt and pepper. Cook over low heat with lid on for 3-5 minutes. Turn off the heat, set aside with lid on for about 10 minutes. Ready to serve hot together with the casserole.

Impress your guests by making this Creamy Salted Egg Yolk Calamari (Squid/Sotong) at home. In case you're wondering, we have made extra serving of sauce so that we can drench our rice with it - super yummy. You can double up the amount of calamari used without increasing the other ingredients.

See the ingredient list below for your easy reference. Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!

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------------------
Creamy Salted Egg Yolk Calamari (Squid/Sotong) Recipe 咸蛋奶油苏东
Ingredients:
Serves 4 pax
-------
140g (4.93 oz) calamari - cut into rings
3 salted egg yolk - raw (use egg white of 1 salted egg to marinate the calamari. Steam all egg yolks)
Some cornflour (cornstarch)
30g butter
3 cloves garlic - chopped
2 sprigs of curry leaves (you can use 0.5 tsp of curry powder or dried curry leaves)
3 bird eye chilli - chopped (optional)
300ml (10.14 fl oz) evaporated milk (Carnation milk)
1 tsp salt
0.5 tsp sugar

===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Curry leaves https://amzn.to/2JjKRuf
Evaporated milk https://amzn.to/38CYtJo

----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan https://amzn.to/3aFhmhJ

-------------
Filming equipment:
iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system

Get Sennheiser microphone in Singapore:
https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r

Get Sennheiser microphone from Amazon:
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-----------------------------------
If you like this recipe, you might like these too:

Super Easy Thai Style Steamed Squid in Garlic & Lime Sauce Recipe 泰式香蒸酸辣苏东
https://youtu.be/0uQdXY3qNb8

SUPER EASY Sambal Sotong • Squid 叁巴苏东 Asian Spicy Calamari
https://youtu.be/Xm3jHvhay08

How to Cook Salt and Pepper Calamari (Squid) in Chinese Style 椒盐花枝 | Seafood Recipe
https://youtu.be/KC3mbx8HDMs
-----------------------------------

Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

How to Make Paella パエリアの作り方 字幕表示可 材料(日本語)↓ (serves 2)
180ml Japanese Rice (6.1 fl oz)
4 Large Prawns
80g Boiled Octopus, thinly sliced (2.8 oz)
1 Squid with skin removed, cut into rings
100g Chicken, cut into bite-size pieces (3.5 oz)
½ Red Bell Pepper, cut into 1cm thick strips
5 String Bean Pods, cut in half
2 tbsp White Wine
¼ tsp Saffron soaked in 50ml of water for over 20 minutes
¼ tsp Paprika Powder
1 Large Garlic Clove, (chop half of the garlic clove)
50g Onion, chopped (1.8 oz)
100g Tomato, coarsely chopped (3.5 oz)
2 tbsp Olive Oil
¼ tsp Salt
½ tsp Bouillon Powder
½ Lemon

* Be sure to use an oven-safe pan or pot if it is placed in the oven.

You might also enjoy ...
Oyster and Pork Kimchi Nabe
https://youtu.be/-eqdZ9KUCuQ
Coconut Macaroons
https://youtu.be/D2yKLrpOXjM

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※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪

＜材料＞2人分
米(無洗米)：180ml
(普通の米でも大丈夫です)
赤えび：4尾
ゆでだこ(薄切り)：80g
いか(皮むき胴の部分輪切り)：１ぱい分
鶏肉(一口サイズ)：100g
赤パプリカ：1/2個(1㎝幅)
さやいんげん：5本(半分に切る)
白ワイン：大さじ2
サフラン：小さじ1/4(水50mlに20分以上浸ける)
パプリカパウダー：小さじ1/4
にんにく(大)：ひとかけ(半分はみじん切り)
玉ねぎ(みじん切り)：50g
トマト(粗みじん切り)：100g
オリーブオイル：大さじ2
塩：小さじ1/4
顆粒コンソメ：小さじ1/2
レモン：1/2個

※オーブンに入れる場合はオーブン対応の鍋やフライパンを使用してください

Music courtesy of Audio Network

La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.

Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!

Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).

Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!

---------------------------------
Paella Japonesa (How to Make Japanese-Style Paella)

Difficulty: Easy
Time: 40min
Number of servings: 3 people

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
---------------------------------

Wasabi Guacamole Japonés (Japanese-Style) Recipe
http://www.youtube.com/watch?v=8T-BKDFuNWw

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