地中海菜總離不開海鮮 ，在我的料理班中 ，我都有跟各位同學分享一個類似的菜式 「 Seafood Caldeirada」。在家裡要做到一個懶人版零失敗的海鮮飯絕對不是妙想天開 ， 而我們也可以用上一些雪藏海鮮來做 。今次為各位示範如何善用一些容易買到的食材 ，配合一些處理和烹調方法 ，在家也可以做出一道美味海鮮菜式。
帶子 6-8隻 | scallops 6-8 pieces
大蝦仁 6-8隻| prawns , 6-8 pieces , shells removed
洋蔥 1隻，切碎 | onion 1 , diced
西芹 1條 ，切粒 | celery 1 stalk , diced
甜紅椒粉 ，1茶匙 | paprika 1 teaspoon
蕃茄 3-5隻，切粒 | vine tomatoes , 3-5 , diced
白酒 5湯匙 | white wine , 5 tablespoons
白米 200g | carnaroli rice , 200g
海鮮上湯 300ml | seafood broth 300ml
海鮮上湯或水 （備用）100ml | seafood broth or water ( for extra ) 100 ml
雪藏海鮮用凍水解凍，可加入一至兩茶匙海鹽，待15至20分鐘，瀝乾水後待用
Defrost the frozen seafood in a bowl of water with 1-2 teaspoons of water. This will take 15 – 20 minutes , rinse off for use later
煎鍋預熱後將帶子兩面煎至金黃色，每面大約不多於1分鐘，待用
Heat up a non stick frying pan or skillet , and sear scallops on each side for not more than 1 minute until brown
將洋蔥及西芹爆透，加入蕃茄並煮至微攔
Sauté onions and celery in the same frying pan , add tomatoes and cook until slightly smeared
放甜紅椒粉，略炒半分鐘，加白酒
Add sweet paprika and cook for around 30 seconds , followed by white wine
放白米，略炒1分鐘
Add rice and cook for 1 minute
加入上湯，煮至滾起，轉至細火，把鍋蓋蓋上，煮大約20分鐘。如發現水份已蒸發，可放備用的上湯或水
Add broth and bring to a boil. Lower the heat and cover with a lid and simmer for 20 minutes. Add extra broth or water if not enough liquid before the 20 mins cooking time
飯接近熟透便放入海鮮，然後再煮5分鐘，加威士忌，熄火
When rice is almost cooked, seafood in and cook for another 5 minutes . Add whiskey and heat off
最後加入新鮮檸檬皮及羅勒葉，並適當調味
To finish off , add lemon zest and fresh chopped basil. Season to taste
