Saturday 28 June 2014

Mixed Paella by Felicia Heng

Mixed Paella

•    A variety of fresh seafood – mussels, clams, prawns, squids, etc
•    1 boneless chicken thighs, cut into chunks, seasoned with salt and pepper
•    2 spicy Italian or chorizo sausages, cut into chunks
•    1/2 medium onion, chopped fine
•    2 cloves garlic, minced
•    1/2 small red pepper, seeded and cut
•    1/2 small green pepper, seeded and cut
•    1 tomato, skinned, seeded and cut
•    1 1/2 cups rice, use short grain rice like Bomba, Arborio or Calrose
•    3 cups warm chicken or seafood broth
•    1/4 cup olive oil
•    1/4  tsp saffron
•    1/2 tsp paprika
•    1/4 tsp dried rosemary
•    1/4 tsp dried thyme
•    1/8 tsp ground cumin
•    Salt and pepper
Note: Sun-dried tomatoes go well in a meat paella.
Other herb and spices, like oregano and tumeric can also be used.

1.    Heat some olive oil in a frying pan and brown the sausages and set aside.
2.    Next, in the same pan, brown the chicken pieces and set aside.
3.    Fry the onion and garlic for a couple of min before adding the tomato and the peppers and fry for a few minutes.
4.    Add the rice and cook until rice is translucent.
5.    Crush and sprinkle the saffron into the warm broth and add broth into the rice mixture together with all the spices that you are using and stir until well mixed.
6.    Transfer to a pre-heated paella pan.  Add the chicken, sausages and the seafood. (Alternately, you can lightly cook mussels and prawns separately in some of the broth and set aside to be added to the dish when it is almost done)
7.    Bake uncovered in the oven (on a lower shelf) for about 25-30 min until rice is tender and broth has been absorbed. (Alternately, cook over the stove over low heat.  If do so, ensure heat is even under the whole pan if possible.)
8.    Do not stir or disturb the rice while it is cooking.
9.    Remove from heat, cover with foil and allow paella to “rest” for 5 minutes before serving.

Felicia Koh

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