Spiced Seafood Soup with Saffron Essence Recipe

藏红花香精香料海鲜汤食谱

4.8

这道奢华的菜肴将虾、鱿鱼和贻贝的细腻口感与充满异国情调的藏红花香味的鲜汤融合在一起。每一勺都是一场感官盛宴，色彩缤纷的食材带来视觉享受，真正温暖的体验，非常适合舒适的夜晚。

Ingredients:

  • 虾 200g，洗净，去筋
  • 鱿鱼200克，洗净切片
  • 贻贝 300g，洗净，去须
  • 橄榄油 2 汤匙
  • 洋葱 1 个，切碎
  • 大蒜 3瓣，切碎
  • 藏红花 1茶匙
  • 烟熏辣椒粉 1茶匙
  • 番茄酱 2汤匙
  • 鱼汤 1 升
  • 盐和胡椒调味
  • 新鲜欧芹，切碎，用于装饰
  • 佐餐柠檬角

Instructions:

  1. Prepare the Seafood
    1 Prepare the Seafood

    Clean and prepare prawn, squid, and mussels. Set aside.

  2. Sauté Aromatics
    2 Sauté Aromatics

    In a large pot, heat oil over medium heat and sauté chopped onions and garlic until translucent.

  3. Add Spices and Stock
    3 Add Spices and Stock

    Stir in saffron, smoked paprika, and tomato paste. Add fish stock and bring to a simmer for 10 minutes to let the flavours meld.

  4. Cook Seafood
    4 Cook Seafood

    Add the seafood to the pot. Cook until prawns are pink, squid is tender, and mussels have opened (approximately 5-7 minutes).

  5. Finish and Serve
    5 Finish and Serve

    Season with salt and pepper. Garnish with chopped parsley and a squeeze of lemon juice before serving.

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