Saturday, 8 August 2015

Seafood Paella (with South East Asian Twist) 东南亚风味西班牙海鲜焗饭



I am lacking a few key ingredients such as chorizo, paprika, saffron etc to cook  authentic Spanish Seafood Paella. Yet, I promised to cook my husband something special for this SG50 long weekend. Afterall, it is our country's 50th birthday and I want to cook something really comforting....

Seafood Paella it is! 

Remember the Tomato Pizza Sauce and Ikan Bilis (Anchovies) Stock I made recently? They  both can be frozen in small containers for future use and are really versatile! I will be making use of them to whip up my South East Asian flavor Paella.



Ingredients & Condiments (enough for 4 pax) :

  • 1.5 cup of homemade Tomato Pizza Sauce 
  • 2 cups of Ikan Bilis (Anchovies) Stock
  • 2.5 cups of rice (rinsed and drained)
  • 2 fresh tomatoes (diced)
  • 2 small sized capsicums (diced). Use different colours for better appeal.  
  • Mixed seafood (I use prawns, squids, unshelled mussels, scallops and crab sticks. Season with a pinch of salt and few drops of sesame oil beforehand). 
  • Sweet basil (finely chopped)
  • Parsley (finely chopped)
  • 1/2 lemon (cut into wedges)
  • 4 cloves of garlic (finely chopped)
  • 1 large onion (finely chopped)
  • 1/4 tsp grounded black pepper
  • 1/4 tsp of salt
  • 2 tbsp cooking oil
  • 2 tsp crispy sambal shrimp (available from supermarkets) 

(tsp = teaspoon; tbsp = tablespoon) 


This crispy samba shrimp is the magical ingredient that I am using in the absence of paprika and saffron. Trust me...it works!

Method :


Heat cooking oil in a sizable pan or wok and lightly fry the finely chopped garlic and onions.
Add diced capsicums, tomatoes and finely chopped sweet basil and sauté in medium heat/fire.
Add rice (rinsed and drained beforehand).
Follow with ikan bills (anchovies) stock (just enough to cover rice and ingredients). At this juncture, add 1/4 tsp grounded black pepper, 1/4 tsp salt, 2 tsp crispy samba shrimps. Finally, the homemade tomato pizza sauce. Stir well before covering the pan with a lid.  Cover with aluminum foil if you do not have a lid. Cook in medium heat for 15 minutes.  
Spread the seafood on rice after 15 minutes and cover lid again. Continue to cook at low to medium heat for further 15 minutes. Open the lid to check every now and then. The rice and ingredients may take a shorter or longer time to be fully cooked.
  

When rice and ingredients are fully cooked, top with finely chopped parsley and squeeze lemon juice onto rice before serve.
Ready for the table. Simply delectable.   



































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