shrimp paella recipe的八卦， Yahoo名人娛樂都在討論：

?‍? 本集食譜?‍?
瀨尿蝦 6 Mantis Shrimp
米粉 30g Rice Vermicelli
乾蔥頭 1/2 Shallot
蒜頭 1/3 Garlic
指天椒 1 Chilli
紅椒 1/2 Red Sweet Pepper
蔥 適量 Green Onions
鹽 1tsp Salt
五香粉 1/2tsp Five Spice Powder
黑椒 1/16tsp Black Pepper
胡椒粉 1/16tsp Pepper Powder
砂糖 1/8tsp Sugar

1.瀨尿蝦浸鹽水備用
2.蒜頭去皮切碎,沖水備用
3.乾蔥頭去皮切碎,蔥切粒備用
4.紅椒切片,指天椒剪碎備用
5.蒜頭小火炸至金黃色盛起備用
6.瀨尿蝦身輕輕切三刀避免捲曲,剪走多餘部分
7.瀨尿蝦用廚房紙稍為吸收水份
8.中至大火燒熱油, 分次加入米粉,膨脹即可盛起
9.中火燒熱油,加入瀨尿蝦炸至外殼變脆盛起
10. 米粉平均鋪在碟上
11. 混合鹽,五香粉,黑椒及胡椒粉,以小火炒熱盛起
12.炒香乾蔥頭,指天椒,加入瀨尿蝦,適量炸蒜,以大火炒勻
13.逐次加入適量椒鹽調味粉炒勻,最後加入紅椒及蔥花即成
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La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.

Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!

Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).

Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!

---------------------------------
Paella Japonesa (How to Make Japanese-Style Paella)

Difficulty: Easy
Time: 40min
Number of servings: 3 people

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
---------------------------------

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お正月に余ったお餅でもち明太スティック！？
大葉のアクセントがたまらない！
ぱりっともちっと食感が楽しめるおやつ感覚のレシピはいかがですか？

材料（2人分）
・切り餅　　　　　　4個
・大葉　　　　　　　8枚
・明太子　　　　　　1/2腹
・春巻の皮　　　　　4枚
・水溶き小麦粉　　（薄力粉大さじ1に対して水大さじ1）
・サラダ油　　　　　適量

手順
1.　餅は縦に4等分に切る
2.　大葉はじくを切る
3.　春巻の皮は半分に切る
4.　春巻きの皮に大葉2枚を並べ、皮を除いた明太子、餅をのせる
5.　皮の周りに水溶き薄力粉を塗り、しっかりと巻いてとめる
6.　フライパンに高さ1センチ程度までサラダ油を注ぎ、中温でこんがり色づくまで揚げる

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