#懶人宅急煮​ #LazyHomeCooking​ #西班牙海鮮燉飯
#LazySeafoodPaella
#孫慧雪​ #雪雪​ #SnowSuen​ #ChillGOOD​ #ChillGOODTV​
#用最少嘅力做最正嘅美食​ #懶人恩物​
#附英文翻譯​ #EnglishSubtitle

材料：
洋蔥 ... 1/2個
蒜頭 ... 3粒
黃甜椒 ... 1/2個
番茄 ... 1個�上湯 ... 500ml
西班牙短米 ... 250克
魷魚筒 ... 80克
中蝦 ... 8隻
蜆 ... 12隻 ��

調味料：
迷迭香 ... 1茶匙
蕃紅花 ... 5克
檸檬 ... 1/2個
鹽 ... 1茶匙

食譜:
第一步 將所有海鮮煮至半熟連汁備用
第二步 起獲爆香甜椒、蕃茄、洋蔥、香蒜
第三步 加入飯、高湯攪勻，並加入香料及調味料進行調味
第四步 攪拌均勻後，燉大概12分鐘
第五步 最後加入蜆、蝦和魷魚，細火燉8分鐘
第六步 收乾水份後加上香料，並放上檸檬片後 擺盤即成

貼士：
-剪去蝦頭以防味道變苦
-海鮮汁加入燉飯中令其精華更加提升��

Ingredients：
An onion... Half
Minced garlic ... 3 cloves
A yellow bell pepper ... Half
One ... tomato�Broth ... 500ml
Spanish rice ... 250g
Squid rings ... 80g
Shrimps ... 8pcs
Clams ... 12pcs
�
Seasoning：
Rosemary ... 1tsp
Saffron ... 5g
A lemon ... Half
Salt ... 1tsp

Recipe:
STEP 1 Cook the seafood until half done,Save the juice and set aside
STEP 2 Stir-fry bell peppers, tomatoes, onion and garlic
STEP 3 Add rice and broth,Stir and season with herbs and seasonings
STEP 4 Mix well,Cook for 12 minutes
STEP 5 Add clams, shrimps and squid,Cook on low heat for 8 minutes
STEP 6 Cook until liquid is gone,Sprinkle herbs on top,Add lemon wedges for plating

Tips :
-Cut off heads of the shrimps to avoid bitter taste
-Add the juice from cooked seafood for more flavour

#懶人宅急煮​ #LazyHomeCooking​ #西班牙海鮮燉飯
#LazySeafoodPaella
#孫慧雪​ #雪雪​ #SnowSuen​ #ChillGOOD​ #ChillGOODTV​
#用最少嘅力做最正嘅美食​ #懶人恩物​
#附英文翻譯​ #EnglishSubtitle

材料：
洋蔥 ... 1/2個
蒜頭 ... 3粒
黃甜椒 ... 1/2個
番茄 ... 1個
上湯 ... 500ml
西班牙短米 ... 250克
魷魚筒 ... 80克
中蝦 ... 8隻
蜆 ... 12隻 



調味料：
迷迭香 ... 1茶匙
蕃紅花 ... 5克
檸檬 ... 1/2個
鹽 ... 1茶匙

食譜:
第一步 將所有海鮮煮至半熟連汁備用
第二步 起獲爆香甜椒、蕃茄、洋蔥、香蒜
第三步 加入飯、高湯攪勻，並加入香料及調味料進行調味
第四步 攪拌均勻後，燉大概12分鐘
第五步 最後加入蜆、蝦和魷魚，細火燉8分鐘
第六步 收乾水份後加上香料，並放上檸檬片後 擺盤即成

貼士：
-剪去蝦頭以防味道變苦
-海鮮汁加入燉飯中令其精華更加提升



Ingredients：
An onion... Half
Minced garlic ... 3 cloves
A yellow bell pepper ... Half
One ... tomato
Broth ... 500ml
Spanish rice ... 250g
Squid rings ... 80g
Shrimps ... 8pcs
Clams ... 12pcs


Seasoning：
Rosemary ... 1tsp
Saffron ... 5g
A lemon ... Half
Salt ... 1tsp

Recipe:
STEP 1 Cook the seafood until half done,Save the juice and set aside
STEP 2 Stir-fry bell peppers, tomatoes, onion and garlic
STEP 3 Add rice and broth,Stir and season with herbs and seasonings
STEP 4 Mix well,Cook for 12 minutes
STEP 5 Add clams, shrimps and squid,Cook on low heat for 8 minutes
STEP 6 Cook until liquid is gone,Sprinkle herbs on top,Add lemon wedges for plating

Tips :
-Cut off heads of the shrimps to avoid bitter taste
-Add the juice from cooked seafood for more flavour

又到星期一啦！今晚有懶人版蒜泥白肉 😍
大家想我煮咩菜式都可以留言話我知 😊

#懶人宅急煮 #LazyHomeCooking #蒜泥白肉 #PorkBellywithGarlicSauce
#孫慧雪 #雪雪 #SnowSuen #ChillGOOD #ChillGOODTV
#用最少嘅力做最正嘅美食 #懶人恩物
#附英文翻譯 #EnglishSubtitle

材料：
五花腩 ... 300克
青瓜 ... 半條
蔥 ... 適量
香葉 ... 兩片
鹽 ... 兩茶匙

調味料：
水 ... 60 克
蒜頭 ... 80克
生抽 ... 2茶匙
香醋 ... 3茶匙
花雕酒 ... 1茶匙
辣椒醬（隨個人口味自選）2茶匙
麻油 ... 1/2茶匙
砂糖 ... 3湯匙

食譜:
第一步 煮一鍋滾水，將豬肉汆水
第二步 換一鍋水，加入鹽、蔥、香葉、豬肉，以中火加熱至水滾，水滾起計煮25分鐘
第三步 將青瓜切絲，並置於冰水中備用
第四步 將調味料以及蒜頭以攪拌機攪勻，製成醬汁
第五步 將煮好的豬肉置於冰水中約5-10分鐘，並將青瓜絲從冰水取出，取一碟，將青瓜絲置於碟上
第六步 將豬肉切片擺盤，淋上醬汁並加上蔥花即成

貼士：
-青瓜絲浸於冰水之中能令其更加爽口
-醬汁可根據自己口味調味
-豬肉浸於冰水之中能令其肉質更緊致

Ingredients:
Pork Belly 300g
Half A Cucumber
Scallion
Bay Leaves 2pcs
Salt 2tsp
Sauce:
Water 60g
Garlic 80g
Light Soy Sauce 2tsp
Black Vinegar 3tsp
Huadiao Wine 1tsp
Chili Paste Of Your Choice 2tsp
Sesame Oil 0.5tsp
Granulated Sugar 3tbsp

Recipe:
STEP 1 Boil a pot of water,Blanch the meat
STEP 2 Get a new pot of water. Add salt, scallion, bay leaves and pork,Cook on medium to get a boil,Cook for 25 minutes
STEP 3 Shred the cucumber,Put in ice water and set aside
STEP 4 Grind the seasonings and garlic with a food processor to form the sauce
STEP 5 Put the cooked meat in ice water for 5-10 minutes,Drain the shredded cucumber,Put them on the plate for garnishing
STEP 6 Slice the meat and start plating,Garnish with the sauce and scallion

TIPS：
-Put shredded cucumber in ice water for crunchiness
-Adjust the sauce to your taste
-Put the cooked meat in ice water for firmer texture

更多「快靚正」烹飪資訊記得鎖定《懶人宅急煮》
逢星期一晚上九時在ChillGOOD Facebook & YouTube Channel播出！
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Portuguese Garlic Shrimp by Jimmy’s Table

This is definitely one of our favorite dishes to eat in Portugal. We ate this in Lisbon, Algarve and Porto. Every restaurant that had this dish, we ordered it. My version is a more elevated version where I infused the olive oil with shrimp shells to give a powerful shrimp flavor blast! It also makes for a fantastic dip for crunchy French bread. What's best is that this dish is so easy to make! Hope you enjoy it!

Ingredients 食材:
0.5-1 kg of large red shrimps or langoustines with heads (大蝦)
1/2 cup (15 pieces) of Garlic - sliced (大蒜)
1 cup of Cilantro - leaves only (香菜)
2 lemons - halved and squeezed for juice, seeds removed (檸檬)
1-2 tablespoons of paprika (紅甜椒粉)
1 glass of white wine (白酒)
5-6 tablespoons of garlic infused olive oil (大蒜橄欖油)
Salt - for taste (鹽)

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
Cut garlic into slices.
步驟 1
將大蒜切成片。

STEP 2
To prepare the shrimp, we need to remove the shell without removing the head and tail. We do so by using a pair of scissors to cut down the spine of the shrimp from where the head meets the body upto one segment before the tail.
步驟 2
準備蝦子，將蝦殼身的部分剝除，保留頭跟尾巴，所以我們可以準備剪刀，從跟蝦頭連接的地方至蝦尾巴部分剪開。

STEP 3
Then start to peel away the shrimp shell and legs in the middle section. Be careful not to peel off the tail or head. Save the shells to be used to flavor the oil. Remove the dark, digestive tract along the spine, as this is dirty and you don’t want to eat it. Rinse with cold water to clean and drain.
步驟 3
接著剝除蝦子中斷的殼跟腳的部分，小心不要將頭跟尾巴去除了。記得將蝦殼留著，要來增加油的風味。接著也將蝦子的腸泥一併去除，並用清水簡單沖洗、瀝乾蝦子。

STEP 4
On the stove, add in 5-6 tablespoons of garlic olive oil until entire surface is covered with a layer of oil and heat up your pan. The shrimp and garlic infused olive oil will be used later to dip your bread in, so be generous!
步驟 4
在鍋中放入5-6匙大蒜橄欖油，直到整個蓋過鍋底，然後開火加熱油。因為等會兒會再另外加入蝦子與蒜頭，最後麵包也要沾這個由來享用，所以油量放的不能太少唷！

STEP 5
When the oil is very watery in the pan, it is hot enough. On low to medium heat, add in shrimp shells to fry. The goal is the get all of the great shrimp flavors into the olive oil.
步驟 5
當油加熱至水狀時，代表已經足夠熱了。將火調至中火，加入蝦殼先炒香。這個步驟是為了將蝦子的香味煮入油中。

STEP 6
When the shrimp is fried, about 5-8 minutes, then remove and strain the rest of the oils from the shrimp shells.
步驟 6
將蝦殼炸約5-8分鐘後，將蝦殼撈起然後瀝乾蝦油。

STEP 7
Add in garlic slices to simmer and fry into the shrimp olive oil for about 30 seconds to a minute without browning the garlic too much.
步驟 7
直接在蝦油的鍋中加入大蒜來煨煮跟翻炒，大約30秒～1分鐘，別將大蒜炒得太焦。

STEP 8
Add in shrimp one at a time and ensure entire pans surface is utilized. Add 1-2 teaspoons of sea salt for taste. Evenly add in 1-2 tablespoons of paprika.
步驟 8
慢慢的將蝦子排入鍋中，好好利用與鍋子接觸的地方來烹煮。加入1-2茶匙海鹽，再均勻加入1-2湯匙紅甜椒粉。

STEP 9
After cooking for about 1-2 minutes, flip the shrimp to cook the other side until golden orange.
步驟9
大約烹煮1-2分鐘左右後，將蝦子翻面煎至金黃橘色的狀態。

STEP10
Add in 1/2 cup of white wine. Squeeze in a lemon. Cook for about 5-10 minutes until shrimp are fully cooked. This will depend on the size and thickness of the shrimp.
步驟10
接著加入1/2杯白酒，擠入檸檬汁，接著再繼續煮5-10分鐘，讓蝦子完全熟透。(烹煮時間會因蝦子大小不同而不等)

STEP 11
Be sure to taste the garlic shrimp olive oil sauce to see if you need to add in more salt, wine, or lemon juice. Towards the end, pour in another 1/2 cup of wine so that it will give it a more fragrant wine taste.
步驟11
自行嚐嚐蝦油的味道是否足夠，若不夠可以再加鹽巴、白酒跟檸檬來做調整。最後在要起鍋前，將剩餘1/2杯的白酒加入鍋中，能讓這道菜更有葡萄酒的香氣。

STEP 12
Lastly, add in the cilantro and stir in. We don’t want to over cook the cilantro.
步驟12
最後加入香菜簡單拌炒一下(香菜不適合過度烹煮)

STEP 13
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 shrimp. Top it with some cilantro.
步驟13
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葡萄牙的風味。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。
__________________________
Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

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！
__________________________
Directed＆Edited by Apple
歡迎合作邀約email｜thisfamily888@gmail.com

八爪魚腳，唔一定要高級餐廳先見到。係屋企remake 其實都可以好輕鬆，仲非常見得人！
不論係慢燉，慢煮都係類似嘅做法。

如欲購買可以聯絡：
https://www.oriolefood.com.hk/app/web/product_detail.php?linkid=381a787c59ff94bd13196823b77e14ea&catid=2de654e9a33861ef5512775234ab4d2f

#燒烤 #八爪魚 #慢煮