泡菜西班牙海鲜饭Kimchi Seafood Paella

【材料】
A:青口6只、大虾6只、苏东2只(切圈)、三文鱼柳1块（煎熟去骨）、泡菜200克（切丝）、蒜菜1棵（切片）、蒜茸1汤匙、橄榄油4汤匙、三色灯笼椒各1/2粒（切块）、青葱1棵（切粒）
B:白米两杯、高汤2杯

【调味料】
盐1茶匙、白糖1/2茶匙、鸡粉1/2茶匙、鲜奶油1/2杯

【做法】
1.煮沸高汤，把大虾及青口川烫至熟取出待用。高汤过滤。
2.用高汤把白米煮成熟饭。（图1）
3.起锅热橄榄油，把蒜茸爆香，然后加入泡菜炒2分钟，加入三文鱼、青口及蒜菜炒均匀。（图2-6）
4.加入饭和所有调味料，炒均后加入灯笼椒和大虾，小火焖约５分钟，最后撒上葱粒即可。（图5-8）

【Ingredients】
A:6 pcs Mussel, 6 big prawns, 2 squids, 1 block salmon fillet, 200g kimchi (julienned), 1 stalk leek (sliced), 1 tbsp chopped garlic, 4 tbsp olive oil, 1/2 each of tri-color capsicums (cut wedges), 1 stalk spring onion(chopped)
B: 2 cups rice cook with 2 cups stock

【Seasoning】
1 tsp salt, 1/2 tsp sugar, 1/2 tsp chicken granule, 1/2 cup fresh cream

【Method】
1.Bring the stock to boil, blanch prawns and mussel till cooked, dish out and set aside. Strain the stock.
2.Pre-cook rice with seafood stock in rice cooker. (pic 1)
3.Heat olive oil in wok, sauté garlic until fragrant, put in kimchi and stir-fry for 2 minutes, toss in squid and salmon, follow with the mussels and leek, stir well. (pic 2-6)
4.Add in cooked rice and all seasoning, stir to mix, add capsicums and prawns, simmer in low heat for 5 minutes, sprinkle chopped spring onion and serve.(pic 7-8)