While the classic Spanish paella uses tomato paste and saffron to achieve an orangey red colored rice, I decided to add some Asian twist to this dish, used Hainan Chicken Rice Paste to flavor the rice. Perfectly delicious.
Yummy flavored rice, loaded with my favourite seafood, salmon, prawns and cuttlefish.
Ingredients : (serves 3)
160g Calrose Rice
125g Salmon fillet
80g Cuttlefish
3pcs Prawns (medium)
30g Carrot (diced)
1 Shallot (Finely minced)
1/2 tsp Salt
1/2 tsp Sugar
Dash Black pepper
330ml Water (+-10ml)
2 tbsp Oil
2 tbsp Hainan Chicken Rice Paste
Spring onions for garnishing
Step by Step:
1. Heat up pan with 1/2 tbsp oil. Once oil gets hot, lightly Seared the salmon on all sides. Remove and set aside. This is to prevent it to release too much moisture later on.
2. Using the same pan, add in 1.5 tbsp oil, saute minced shallot till slightly golden.
3. Then add diced carrot, salt, sugar, black pepper and cook for about 1 mins.
4. Add water and stir to mix. Bring to a boil. Check the broth taste, it should be slightly salty as we are going to mix in the rice.
5. Add washed rice and chicken rice paste into the broth, gently stirring to distribute the rice all around the pan. Let it cook for 5 mins on medium low heat.
(If you preferred a charred burnt crispy rice at the bottom of the pan, you shouldn't stir the rice. But for me, I don't like it, so I stirred them occasionally.)
6. After 5 mins, lay the salmon, prawns, and cuttlefish on the surface of the rice and let it cook for another 5 mins. Do not stir the rice at this point. Cook for another 5 mins on medium low heat. (no need cover with lid)
7. After cooking for 10 mins, with very little broth left, turn back the heat to high for 1 min, to further dries up the broth and make the burnt rice at the bottom of the pan. Then turn off the heat, cover the pan with lid and let it rest for 7-10 mins for the rice to fully cooked.
8. Now it's ready. Garnish with spring onions. Serve hot.
Happy Cooking.
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