Here is what you'll need!
ENG:
CHRISTMAS PAELLA
Servings: 4
INGREDIENTS
Shungiku Pesto
150 grams chrysanthemum greens (shungiku), chopped
2 cloves garlic, minced
30 grams walnuts
2 tablespoons parmesan cheese
½ teaspoon salt
50 milliliters olive oil
400 milliliters water
300 grams rice
½ onion, diced
6 shrimps, removed back vein
100 grams Asari clams, flushed the sand out
100 grams cauliflower
½ red pepper, diced
½ yellow pepper, cut into star shape
1 clove garlic, minced
2 tablespoons olive oil
GARNISH
Salmon roe
PREPARATION
- For chrysanthemum greens pesto, put crown flower, garlic, walnut, parmesan cheese, olive oil, and water into a blender and process until smooth.
- Heat olive oil and garlic in a frying pan. Fry on low heat until fragrant. Add clams and shrimp, and fry until shrimps change color. Then remove them.
- Pour remaining olive oil and add onion. Stir on medium heat until golden. Then put rice, and stir until translucent.
- Add chrysanthemum greens pesto and mix well. Lay shrimp, clams, cauliflower, and peppers.
- Put a lid over the pan and allow to steam for 15 minutes, or until rice and seafood are cooked through.
- To serve, top with salmon roe.
- Enjoy!
