關於 spanish chorizo ingredients ，我們在網路上蒐集到這些相關的討論、資訊與評價

經典西班牙海鮮飯🥘100%成功簡易版🤩
𝑬𝒂𝒔𝒚 𝑺𝒆𝒂𝒇𝒐𝒐𝒅 𝑷𝒂𝒆𝒍𝒍𝒂 𝑹𝒆𝒄𝒊𝒑𝒆🦐✨

聖誕前重新整理了一下這個皇牌食譜給大家🥰早前還因為這個西班牙海鮮飯被飲食男女邀請了做人物專訪🤣現在回想起也很有趣～

真的所有人都對這個西班牙海鮮飯的香味和味道讚不絕口～希望大家喜歡😍
𝑴𝒆𝒓𝒓𝒚 𝑪𝒉𝒓𝒊𝒔𝒕𝒎𝒂𝒔🎄✨

🔸材料（2-3人份）🔸
1. 西班牙米 3杯（約240毫升）
2. 大蝦 6條
3. 大青口 6隻
4. 魷魚 1條
5. 蕃茄 2個
6. 迷你小紅黃椒 3粒
7. 洋蔥 1/4個
8. 西班牙臘腸Chorizo 50克

🔸調味料🔸
1. 水 30毫升
2. 牛油 8-10克
3. 大蒜 2-3瓣
4. 雞汁 10毫升
5. 魚露 10毫升
6. 鹽 1茶匙
7. 甜椒粉 Paprika 1-2茶匙
8. 白酒 50毫升
9. 番紅花 1撮（可用3-4茶匙薑黃粉代替）
10. 香葉 3片

🔸伴碟🔸
1. 檸檬
2. 蕃茜

🔸做法🔸
1. 把一撮番紅花和香葉泡水。
2. 海鮮洗淨，蝦眼蝦刺蝦腳蝦尾剪掉，挑走蝦腸。需要吐沙的貝類海鮮請提前準備。
3. 魷魚處理乾淨後切圈。
4. 海鮮瀝乾水後用鹽和胡椒醃好備用。
5. 蔬菜及米洗淨，蔬菜切粒並瀝水待用。蕃茄上下𠝹十字，用熱水焗幾分鐘然後去皮。
6. 把番紅花和香葉水用小火加熱。出現水泡後關火。稍稍待涼後加入甜椒粉、雞汁、魚露、牛油拌勻成為已調味的番紅花水。
7. 下油開鍋。
8. 加入蝦頭煎香，同時用工具按壓蝦頭擠壓蝦膏和蝦汁，大約煎5分鐘。
9. 加入洋葱和蒜蓉煎香及煎至金黃色帶點焦糖化。
10. 加入白酒煎香。
11. 把蝦頭放入篩內，用力把蝦汁和白酒按壓出來。
12. 加入西班牙臘腸碎煎香。
13. 再把蝦頭按壓多一次出蝦汁。
14. 加入蕃茄和紅黃椒粒炒香，這時候蔬菜會出水，成為高湯。
15. 加入已調味的番紅花水拌勻。
16. 加入米，輕輕拌勻。這時米和水應該剛好拌成濕米，用工具撥開米的時候不見有任何水跡。
17. 熄火，鋪上海鮮及香葉並合上蓋子。按照以下焗爐/ 爐頭版繼續加熱。

🔹焗爐版🔹
1. 放入已預熱的焗爐用180度焗30分鐘。
2. 最後加上香草和檸檬伴碟。

🔹爐頭版🔹
1. 小火加熱20分鐘，熄火焗10分鐘。
2. 最後加上香草和檸檬伴碟。

🔹小TIPS🔹
1. 薑黃粉是番紅花的替代品，味道相近。
2. 懷孕的女生不能吃番紅花。
3. 如果有蘑菇及貝類海鮮，本身水份高，可以不用額外加水。米：水=1：1.2。
4. 如果用蝦/魚高湯代替水，再加月桂葉和番紅花煮會更佳。

❀✦❀✦❀✦❀✦❀✦❀✦❀✦❀✦❀✦❀

🔸Ingredients (2-3 servings)🔸
1. Spanish rice 3 cups (around 240g)
2. Prawns 6
3. Mussels 6
4. Squid 1
5. Tomatoes 2
6. Mini Red and Yellow Pepper 3
7. Onions 1/4
8. Spanish Chorizo 50g

🔸Seasoning🔸
1. Water 30 ml
2. Butter 8-10g
3. Garlic 2-3 petals
4. Chicken essence sauce 10 ml
5. Fish sauce 10 ml
6. Salt 1 teaspoon
7. Paprika 1-2 teaspoons
8. White Wine Chardonnay 50 ml
9. Saffron 0.5-1 teaspoon
10. Bay leaves 3 pieces

🔸Garnish🔸
1. Lemon
2. Parsley

🔸Steps🔸
1. Soak saffron and bay leaves in water.
2. Clean and devein the prawns. Peel it if necessary.
3. Clean the squid and cut into round pieces.
4. Sautee the seafood with salt and pepper.
5. Clean the veggie and rice if necessary and set aside. Cut the top and bottom of tomato and soak in hot water before peeling the skins.
6. Chop the chorizos into pieces.
7. Heat the saffron and bay leaves water in low heat. Turn it off when there is water bubbles. Add paprika, chicken essence sauce, fish sauce and butter inside after cooling down.
8. Heat the pan with oil.
9. Fry the prawns head around 5 minutes and squeeze the prawns head juice with tools.
10. Fry the onions and garlic into golden color.
11. Add white wine.
12. Squeeze the prawns head in the sieve for the last time.
13. Fry the chorizos.
14. Fry the tomatoes and mini peppers until the veggie juice mix with the sauce.
15. Add the seasoned saffron and bay leaves water.
16. Add the rice and stir it evenly with the sauce lightly. The rice and the sauce are well mixed together and there is no water on the pan when you stir the rice.
17. Turn off the fire, put the seafood and bay leaves on the rice. Cover it with the lid.
18. Cook it with oven or cast iron pot.

🔹Oven🔹
Preheat the oven at 180‘C and bake with 30 minutes.

🔹Cast iron pot🔹
Cook the paella in low heat for 20 minutes. Turn it off and leave it for 10 minutes.

19. Garnish with herbs and lemon and then you are ready to serve your guests 😀

#janicocokitchen #seafoodpaella #paella #西班牙海鮮燉飯

Western Rice🥘Classic Spanish Seafood Paella

Ingredients (2-3 servings):
1. Spanish rice 3 cups (around 240g)
2. Prawn 6
3. Mussels 6
4. Squid 1
5. Tomatoes 2
6. Mini Red and Yellow Pepper 3
7. Onions 1/4
8. Spanish Chorizo 50g

Seasoning:
1. Water 30 ml
2. Butter 8-10g
3. Garlic 2-3 petals
4. Chicken essence sauce 10 ml
5. Fish sauce 10 ml
6. Salt 1 teaspoon
7. Paprika 1-2 teaspoons
8. White Wine Chardonnay 50 ml
9. Saffron 0.5-1 teaspoon
10. Bay leaves 3 pieces
Garnish:
1. Lemon
2. Parsley
Steps:
1. Soak saffron and bay leaves in water.
2. Clean and devein the prawns. Peel it if necessary.
3. Clean the squid and cut into round pieces.
4. Clean the veggie and rice if necessary and set aside.
5. Chop the chorizos into pieces.
6. Sautee the seafood with salt and pepper.
7. Heat the saffron and bay leaves water in low heat. Turn it off when there is water bubbles. Add paprika, chicken essence sauce, fish sauce and butter inside after cooling down.
8. Heat the pan with oil..
9. Fry the prawns head around 5 minutes and squeeze the prawns head juice with tools.
10. Fry the onions and garlic into golden color.
11. Add white wine.
12. Squeeze the prawns head in the sieve for the last time.
13. Fry the chorizos.
14. Fry the tomatoes and mini peppers until the veggie juice mix with the sauce.
15. Add the seasoned saffron and bay leaves water.
16. Add the rice and stir it evenly with the sauce lightly. The rice and the sauce are well mixed together and there is no water on the pan when you stir the rice.
17. Turn off the fire, put the seafood and bay leaves on the rice. Cover it with the lid.
18. Cook it with oven or cast iron pot.
Oven: Preheat the oven at 180‘C and bake with 30 minutes.
Cast iron pot: Cook the paella in low heat for 20 minutes. Turn it off and leave it for 10 minutes.
19. Garnish with herbs and lemon and then you are ready to serve your guests. :D

Spanish style Arroz Caldoso soupy rice, using Hokkaido Yumepirika rice, Kuroawabi Abalone, the base soup is made with Chicken, Fish & diced Spicy Chorizo.. Slightly spicy and appetizing. I was saying that this seemed to be almost a Zosui 雑炊 course, but made using Chef Agustin's family homely recipe.. As a side note, Haku really gives you top ingredients for the Tasting Menu. Including here Black Abalone, A4 Wagyu, Hokkaido Sea Urchin, Caviar, etc..
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#Arroz #ArrozCaldoso #黒あわび #Rice

Spanish Chorizo Clams by Jimmy’s Table

As the first dish for my new travel series recipes, I chose the Spanish Chorizo Clams, one of our favorites and must order tapas when in Barcelona. Please check out the link in my profile for the newest recipe!

This is a such a great and simple seafood dish to make at home. What’s best is it’s perfect with a nice crunchy baguette to soak up the garlic butter wine clam soup! Whenever Rachel and I travel, we plan our days around food. Where are we going to eat? How do we get there? What can we eat as a snack along the way? When I first ate this, I thought, “Should be easy, I am going to recreate this at home!” And it was! I hope you like this recipe!

Ingredients 食材:
0.5-1 kg of Clams - soaked in salt water for 30 minutes) (蛤蠣)
200 grams of Chorizo also known as Spicy Spanish sausages (西班牙香腸)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons or limes - halved and squeezed for juice, seeds removed (檸檬)
1/2 stick of unsalted butter (無鹽奶油)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
3-4 tablespoons of olive oil (橄欖油)
Salt and Pepper - for taste (黑胡椒)

Finishing Ingredients 撒料調味
1/2 lemon (檸檬)
1/4 cup cilantro (香菜)
Fresh loaf of crunchy french bread (法國麵包)

STEP 1
Start by soaking the clams in salt water to clean the clams. While clams are soaking, start by cutting 1/2 cup (approximately 15 pieces) of garlic slices.
步驟 1
首先將蛤蠣浸泡在鹽水中，讓蛤蠣吐沙清潔。同時準備1/2杯 (大約15顆)蒜頭，切片。

STEP 2
Prepare and cut chorizo slices. First remove the outer sausage skin covering by gently cutting along the sausage.
步驟 2
準備切西班牙臘腸切片，先用刀子將外層的膜輕輕的劃切開，再切片。

STEP 3
Prepare cilantro by removing the stem and using only the leaves. Also cut lemon in half to use for cooking.
步驟 3
將香菜的莖去除並僅保留葉子部分。將檸檬切成兩半用於烹煮的時候。

STEP 4
On the stove, add in 3-4 tablespoons of olive oil and heat up your pan. I am using a cast iron pan because it cooks at a more even temperature.
步驟 4
在鍋子內加入3-4湯匙橄欖油熱鍋，我使用鑄鐵鍋，因為它的烹飪溫度更高。
 
STEP 5
When the oil is very watery in the pan and you see a little white smoke, it is hot enough. Add in garlic slices and stir to cook until slightly brown.
步驟 5
當鍋中的油加熱至比較水狀時，會看到一點白煙，代表油已經加熱到夠熱的狀態。加入大蒜片，攪拌煮至略棕色。

STEP 6
Add in sliced chorizo so the olive oil absorbs the garlic and spicy sausage flavors. Cook and stir for about 2-3 minutes. Garlic should not be too dark and chorizo should be cooked so that the fat from the sausage melts into the oil. Adjust the heat as needed.
步驟 6
加入切成薄片的香腸，使橄欖油吸收大蒜和辛辣的香腸風味。烹調並攪拌大約2-3分鐘。根據狀況再調整火侯大小，大蒜不能煮到太黑，要把西班牙臘腸中的油脂煮出來。

STEP 7
Drain and rinse the clams in water. Add in clams to the garlic and sausage.
步驟 7
將蛤蠣瀝乾用水中沖洗一下，將蛤蠣加入鍋中。

STEP 8
Stir for 2 minutes and add in 1/2 glass of white wine.
步驟 8
攪拌大約2分鐘左右加入1/2杯的白酒。

STEP 9
Add in 1/2 stick of unsalted butter.
步驟9
加入1/2條無鹽奶油。

STEP10
Squeeze in half a lemon. Save the other half if you want it more citrusy.
步驟10
在鍋中擠入1/2顆檸檬，保留另一半。

STEP 11
Add in 1 teaspoon to 1 tablespoon of black pepper and salt for taste.
步驟11
依個人口味，加入1茶匙至1湯匙黑胡椒粉和鹽中調味。

STEP 12
Add in 1-2 tablespoon of Paprika and stir. Taste and adjust flavor as needed.
步驟12
加入1-2湯匙的甜辣椒粉並且攪拌均勻，根據品嚐後調
整風味。

STEP 13
When 70% of the clams are open, add in cilantro leaves and stir
步驟13
當70％的蛤蠣打開時，加入香菜葉並攪拌。

STEP 14
Add a bit of wine and 1/2 lemon to give it a flavorful wine taste and more lively citrus touch at the end. When 90% of the clams are open, you can turn off the heat.
步驟14
加入剩餘1/2杯的白酒及檸檬，讓味道可以有白酒的相位，並在口感上產生更活潑的柑橘味。當90％的蛤蠣開時，就可以起鍋囉。

STEP 15
For plating, you can either serve it in a pot or directly using a cast iron pan. Prepare some sliced french bread for dipping. Add in half a lemon. I used a torch to burn the lemon for a good lemon smell, but it can also be squeezed into the clams.
步驟15
關於擺盤，可以直接使用烹煮時的鐵鍋，或者準備鐵盤來擺也很有西班牙的風味。準備一些切片的法式麵包。我用噴槍稍微烤檸檬切面，以在這道菜聞到更濃厚檸檬的香氣，也可以將其擠入菜中。

STEP 16
Put in the lemon and top it with more cilantro leaves. Serve and eat hot !
步驟16
將檸檬放入盤中，撒上香菜這道菜就完成囉！
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Easy seafood Paella
Ingredients for 6 to 8 peoples
Green Peas 200g
Squid 300g
Tomato puree 400g
Fresh shrimps 12-14 pcs
Mussels 500g
Paprika powder 1 tbsp
Saffron 0,4g
1 Red Pepper
1 Yellow Pepper
1 Onion
1 Chorizo
Spanish rice or Risotto rice 500g
1 lemon.
Garnish Fresh Parsley

Longganisa' ไส้กรอกแบบฉบับฟิลิปปินส์

Longaniza เป็นไส้กรอกสเปนคล้ายกับ chorizo และยังมีความเกี่ยวข้องกับโปรตุเกสlinguiça ลักษณะการกำหนดจะถูกตีความแตกต่างกันไปในแต่ละภูมิภาค เป็นที่นิยมในอาหารของภูมิภาคต่างๆของสเปนเปอร์โตริโกสาธารณรัฐโดมินิกันเอลซัลวาดอร์เม็กซิโกชิลีอาร์เจนตินาและอุรุกวัย ในฟิลิปปินส์เรียกว่า longganisa
Total Potential Profit per Pack = ₱ 25.75
Ingredients and Prices
250g Ground Pork (30% fat) = ₱ 42
2 1/2 tbsp Minced Garlic Native = ₱ 3.25
1/2 tsp Iodize Salt = ₱ 0.14
1/2 tsp MSG = ₱ 0.75
1/2 tsp Ground Black Pepper = ₱ 0.80
1/2 tsp Smoked Paprika = ₱ 0.44
2 1/2 tbsp Brown Sugar = ₱ 1.37
1 tbsp Soy Sauce = ₱ 0.5

Total Ingredient Cost = ₱ 49.25
Other Expenses = (portion of transpo, cling film, etc.) = ₱ 5
Total Expenses = ₱ 54.25

SRP base on Market Prize = ₱ 80
Total Revenue Per 350g Pack = ₱ 25.75

This recipe will make 6 pcs Longganisa (350g Net Weight)

Prices of Ingredients are based on mall prices like SM Supermarket, Puregold, etc wich is more expensive. If you can buy this ingredients in wet markets and other chipper groceries you can minimize your ingredients expense and maximize your profit.กดติดตาม ติดต่อกินให้อ้วนตาย ได้ทางเฟสบุ๊ค
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