12 Oct Seafood Paella

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Seafood Paella is something I would often make for special occasions. I swear you would love how it turns out and surprise your family with this wonderful recipe. The traditional paella tends to be a bit dry and salty to my taste. When we travelled in Barcelona, we have tried a few places like Can Majo for paella. They were okay good but not spectacular. Maybe because we haven’t visited the right region, Valencia is the hometown of Paella. Anyway, I came home and wanted to make my own version that would satisfy my cravings for this delicious dish from time to time.

Many recipes are claimed to be authentic and truly Valencia style. I believe you don’t have to follow 100% and you can always tweak the recipe a little to suit your preferences. But I would strongly suggest you don’t skip these 3 ingredients.
Saffron
Valencia or Paella Rice
Chorizo sausage
Give my recipe a try and let me know what you think too.

Seafood Paella for 2

Ingredients:
1 cup of Valencia Rice
700ml Unsalted chicken stock
1 Glass of dry white wine
1 Chorizo sausage
1/2 lb of Live clams
1/2 lb of Live mussels
4-6 Jumbo tiger prawns
1 Small onion
1 Red bell pepper
2 Cloves of garlic
1 TBS of tomato paste
2 TBS of butter
Pinch of Paprika
Handful of flat leaf Italian Parsley
Wedges of lemon (optional)

Instructions:
1. Turn to medium-high heat. Add 1 TBS of butter on a well heated pan and pan sear the tiger prawns for one to two minutes. Do not cook the prawns through. Set them aside once they start browning.
2. Slice the chorizo sausage and fry them on the same pan you just finish with the prawns. Pan fry for couple mins.
3. Add the chopped garlic, diced onion, diced red bell pepper and tomato paste into the pan.
4. Add another 1 TBS of butter and rice. Mix well with rest of ingredients and lightly stir for 2-3min.
5. Add a glass of white wine and keep stirring until the wine gets absorbed into the rice.
6. Repeat step (5) with adding chicken stock slowly in several additions. Make sure you keep stirring the rice and let the liquids absorb well into the rice. This process will take roughly 15mins.
7. Your rice should be barely cooked after 15mins and it’s time to add the last portion of chicken stock with pinch of saffron and paprika. Bring it back to boil then add the clams and mussels. Give it a quick stir and cover the pan for 6-8mins.
8. Take off the lid and check if the shellfish are cooked. Once it’s done, toss the prawns and parsley back to the pan.
9. Salt and Pepper to taste.
10. Scoop the piping hot rice with seafood on a deep dish, garnish with lemon wedges and parsley.

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