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材料：
📌蝦殼
📌青口
📌蝦
📌魷魚
📌番茄仔
📌粟米，青豆，紅蘿蔔碎
醃料：
📌牛油
📌米水
📌藏紅花
📌茄膏
📌鹽
📌胡椒粉
📌糖
做法：
 1.⁠ ⁠將蝦殼炒至乾身，再加適量牛油，米水，炒出鮮味。撈出蝦殼，再落青口，待青口開殼再撈出，完成海鮮湯底
 2.⁠ ⁠爆香乾蔥和蒜頭，加洗好的米，持續伴勻，加藏紅花水，將海鮮湯底倒進，加上攪碎了的番茄仔，落茄膏，加鹽，胡椒粉，糖，粟米，青豆，紅蘿蔔碎，牛油，蓋上鍋蓋，慢火煮半小時。
 3.⁠ ⁠淥熟魷魚和蝦至七成熟，取出備用。用剩的海鮮湯倒進飯中。
 4.⁠ ⁠待飯出現飯焦，將魷魚，蝦，青口鋪面，繼續慢火煮10分鐘。
 5.⁠ ⁠切少量豆苗，辣椒，鋪面，完成！
Spanish Seafood Rice
Ingredients:
📌 Shrimp shells
📌 Mussels
📌 Shrimp
📌 Squid
📌 Cherry tomatoes
📌 Corn, green peas, finely chopped carrots
Marinade:
📌 Butter
📌 Rice water
📌 Saffron
📌 Tomato paste
📌 Salt
📌 Pepper
📌 Sugar
Instructions:
 1.⁠ ⁠Toast the shrimp shells until dry, then add a suitable amount of butter and rice water to bring out the flavor. Remove the shrimp shells and add the mussels. Once the mussels open, remove them to create the seafood broth base.
 2.⁠ ⁠Sauté dried onions and garlic until fragrant. Add washed rice and continue to stir-fry evenly. Add saffron water and pour in the seafood broth base. Add crushed cherry tomatoes, tomato paste, salt, pepper, sugar, corn, green peas, finely chopped carrots, and butter. Cover the pot and simmer on low heat for half an hour.
 3.⁠ ⁠Parboil the squid and shrimp until 70% cooked, then set aside. Pour the remaining seafood broth into the rice.
 4.⁠ ⁠Wait for the rice to develop a crust (rice socarrat). Arrange the squid, shrimp, and mussels on top, and continue to simmer on low heat for 10 minutes.
 5.⁠ ⁠Slice a small amount of pea shoots and chili peppers to garnish the dish. It's done!