#seafood​ #paella​ #asianstyle​ #onepan​
Check out my version of "Asian" Seafood Paella
0:06​ Ingredients
0:18​ Add oil to pan
0:22​ Sear scallops
1:05​ Start stir frying aromatics and vegetables
2:02​ Add prawn broth
2:18 Add white wine
2:37 Add Rice
2:51 Start arranging all the seafood
3:42 Add Saffron
3:37 Add salt
4:06 Ready to serve!
Got myself some seafood and Sarawak wild rice from Harvest and Catch (shopee.com.my/harvestncatch). Decided to give this paella dish a try. Origin of this is from Spain but of course I cannot claim authenticity, so this is my improvised, Asian-ish version of this famous cuisine.
Ingredients - 2 servings
Sarawak Wild Rice - 1 cup
Garlic - 3 Cloves
Shallots - 3 Whole pieces
Onion - 1 Whole piece
Sun Dried Tomatoes - chopped, 1 tbsp
Smoked Paprika - 2 teaspoon
Saffron - 5gm
Bell Pepper - diced, 1 whole piece
Canadian scallops - 6 pcs
Green Mussels - 6 pcs
Baby Octopus - 6 pcs
Tiger Prawns - 6 pcs
White Wine - 1 cup
Prawn Broth - 3 cups
Putting them together
1. Let's sear the scallops first...while this isn't truly necessary, I just like mine with that caramelization flavour from that sear
2. Once done, remove and set aside. In the same time, heat more oil and start sauteeing the garlic, chopped sun dried tomatoes, shallots, onions and bell peppers for a few minutes, till slightly soft
3. Stir in the smoked paprika and then pour in the prawn broth
4. Once the broth starts simmering, pour in some wine and let them simmer a while
5. You can now pour in the washed rice, give it a little stir and bring to a boil
6. Once boiling, you can now start laying all the seafood on top - the mussels, baby octopus, prawns and scallops
7. Finally, sprinkle the saffron all over and let it bring to a simmer
8. Let it simmer for about 30 minutes or until the rice is fluffy. If the pan dries up, you can always add in more water
9. Once the rice is cooked, your seafood should be done too.
10. Sprinkle some salt on top and it's ready to Serve!
Authentic paella uses bario rice, so you could always switch to that if you like. The one thing I didn't do similar to what Spanish paella has is a crispy crust at the bottom. I should give that a go next time.
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