Ingredients:
3 cups broth
1 tsp thread saffron
1/2 dozen mussels
1/2 dozen small clams
6 large shrimp in shells
1 large squid
5 oz. Chorizo
4 pieces big scallops
4 cloves garlic, minced
1 tsp sweet smoked paprika
4 tbsp olive oil
1/2 large onion, chopped
2 scallion chopped
1 roasted red bell pepper, finely chopped
½ roasted green pepper
½ large tomato, chopped
2 cups Bomba paella rice or Calasparra paella rice
Preparation:
Heat the broth in a large pot. Stir in saffron. Pat shrimp dry between paper towels. Sprinkle with salt and let sit 10 minutes.
In a separated pan, add ½ cup of white wine, clams and mussels cook until clams and mussels are opened, reserve.
Heat 4 tbsp of oil, add chorizo, onion, scallions and bell pepper to paella pan and cook until the vegetables are slightly softened. Raise heat, add tomato and cook until it becomes sauce-like, 2 to 5 minutes. Pour in the hot broth and bring to a boil. Sprinkle the rice evenly across the pan. Boil for 3 minutes, stirring rice and rotating pan occasionally. Stir in paprika. Taste for salt. Do not stir after this point. Lower the heat, continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice (about 10 min.). Add extra liquid if necessary.
Arrange shrimp, scallops, and shredded squid over rice. Cook, uncovered for 15 minutes until rice is almost done. Remove pan from the heat add clams and mussels and cover with foil. Let sit 10 minutes.

主要成份：
3 杯高湯
1 茶匙藏紅花
1/2 打貽貝
1/2 打小蛤
6只 大蝦
1 条大魷魚
5 盎司香腸
4 只大扇貝
4 瓣大蒜，切碎
1 茶匙香薰制辣椒粉
4 湯匙橄欖油
1/2 個大洋蔥，切碎
2条 蔥，切碎
1 只烤紅椒，切碎
½ 只烤青椒
½ 個大蕃茄，切碎
2 杯 Bomba 大米或 Calasparra 大米

準備：
大锅中热高汤，拌入藏紅花。虾用厨房纸擦干。灑上鹽，腌10 分鐘。
在一個平底鍋里，添加半杯白葡萄酒、 貽貝和蛤蜊。等貽貝和蛤蜊开了口关火。 備用。
熱 4 湯匙油，加入香腸、 洋蔥、 大蔥和甜椒到锅里煮等到蔬菜軟化。开大火、 加番茄一起烹調，直到它成為醬汁狀，2 至 5 分鐘。倒入熱湯，煮至沸騰。在鍋裡均勻地撒大米。煮 3 分鐘，攪拌并和偶爾轉轉锅子。拌入辣椒粉。鹽调味道。现在开始不可以搅拌了。开小火，繼續煮至飯不再是糊狀但仍有足夠的汤汁繼續煮米飯 約 10 分鐘。如果需要，添加額外的高汤。
在米饭上排起蝦、 扇貝、 魷魚絲。不盖盖子再煮15 分鐘，直到飯幾乎熟透熄火加入貽貝和蛤蜊蓋上箔紙。静置 10 分鐘。

---

I am going to show you how to cook rice. You may say who doesn’t know how to cook rice right? Well what I am going to show you here may not happen in your day to day cooking. The rice is so full of fragrance of the rice cooker. You’re even more confused? Let me show you.

3 ½ cup of long grain white rice
Wooden rice cooker that is made of Fir tree

Wash the rice and rinse, pour all the rice into the rice cooker. Put the rice cooker into a big sauteed pan with a very little of hot water on the bottom. Why a little water? We have to make sure the water in the cooking pan won’t reach to the rice inside the rice cooker, if it does, then the rice on the bottom will become mushy, then the steam will never goes up, therefore the rest of rice will never get done. Also make sure you cook it WITHOUT a cover and keep your eyes on it because you may need to add more water at any time.

After about 20 minutes, when you see the steam coming up from the rice, get all the rice out of the rice cooker and pour into a big container.

Add 2 1/2 cup of boiling water into the rice and cover it up with a lid, 10 minutes later stir it up from the bottom to the top to make sure every grain of rice absorbs enough water and cover for another 5 minutes. If you want you rice to be dry and grain by grain, use less water.

When the rice absorbs all the water, pour the rice back to the rice cooker; by now you should start smell the fragrance of the rice and the wooden rice cooker. Cook for another 15 to 20 minutes or until few minutes after you see the steam from the rice again ( WITHOUT any cover again).
The overnight rice is so good for fried rice.

我要向您展示如何煮白米飯。你可能會說誰不会煮饭啊。但可能你不会这么煮。

3 ½ 杯的長粒白米
杉木蒸饭桶

米洗干净后把所有的米倒進杉木蒸饭桶中。接着放進大平底鍋加入很少的开水。為什麼很少水了？我們必須確保在鍋中的水不會浸泡到杉木蒸饭器中的米，如果泡到了，在底部的米將成為糊狀，那么蒸汽將永遠不會上升，然後其餘的米饭將不會熟。此外請確保你煮的时候不加蓋，要不停的查看，因為你可能需要随时加水。
約 20 分鐘後，當你看到蒸汽從米飯中上來，将所有的米飯，倒入一個大容器中。
添加 2 1/2 杯的沸水进去蓋起蓋子，10 分鐘後从上至下搅拌一下，以確保每一粒米吸收足夠的水，再蓋5 分鐘。當米饭吸收了所有的水時，倒米飯回杉木蒸饭桶中回锅中再蒸 ；現在你應該開始闻到大米和杉木诱人的香味。再煮 15 到 20 分鐘，或直到你看見蒸汽再一次从飯中出来后再蒸几分钟。

隔夜飯拿来炒饭最好吃不过了。

Ingredients/原料：

1/3 cup of peas, corn and carrot mix/1/3杯的青豆，玉米和萝卜

A few pieces of thin sliced fatty beef (normal used for hot pot)/几片的肥牛

A few pieces of shrimps marinated with salt, cooking wine and white pepper/几只虾用盐料酒和白胡椒腌一下

2 eggs/ 两只蛋

One bowl of overnight rice/一碗隔夜饭

1 tbsp. of thin chop scallion/一点葱花

Cooking/做法:

Precook shrimps and beef in boiling water and set aside/在滚水里先把虾和牛煮好放一边。

In a bigger bowl break the overnight rice, then add in the eggs and mix well/在一大碗里把饭搅散加入鸡蛋搅拌均匀。

In a nonstick pan add 3 to 4 tbsp. of veg oil and heat up a little bit, add in peas, corn and carrot mix and sautéed for one minute then add in the rice and egg mixture. Add salt, chicken powder and a little bit of white pepper and stir constantly until each individual grain of rice is wrapped with egg. Add in shrimps and beef and scallion alone with a few drop of sesame oil. / 加3-4tbsp 油在一不粘锅里等油热了加入青豆，玉米和萝卜稍微炒一下。 接着加入蛋饭。加盐，鸡粉和一点白胡椒不停的炒至每一粒米都被鸡蛋包住。最后加入虾，牛和葱花 与几滴的芝麻油。

 

This is roast pork and duck with purple cauliflower fried rice.