This plate is for Elliot,he don't like to eat too much rice.So I give him more seafood and chicken.
Paella in 14" inch iron cast pan .I use my skillet pan cover instead,not really fit but it working alright since the cover don't have a hole for evaporation.
Paella is a one of the world's most famous rice dishes, and this version is a seafood extravaganza. Traditionally, paella is prepared in a paellera (a wide, shallow pan with looped handles) and cooked over an outdoor fire. However, it's easy to cook paella to authentic perfection in your own kitchen over the stove top. I purposely bought a hard iron cast shallow pan a similar to paellera but it's doesn't come with cover.But,it's ok,I have plenty of other cover that can sort off fit or will fit to this hard iron cast pot.
Actually,today is a Sunday Football ,TV day for me.But since it's Elliot day off,I prefer to cook a decent meal for him.Furthermore he like my Paelle.He keep telling our neighbour that I cook a good paella which I am not.It's just passable meal for him to enjoy.
I remember the first time I eat paelle when I was at CafeEspanol in Greenwich ,NYC and that was 10 years back.At that time,I never eat any spanish food like Paella..wow!!Spanish food can taste sooooooo good..It's kind like Chinese claypot rice version .
This is my 3rd time cooking paelle,so I don't need to copy the recipe with me..ahha!!
Here is my own version paelle(I mix some recipe I found online with my own recipe)
Ingredients
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3 cups of rice(Bambo or spanish rice but I used yellow rice)
10 cloves of garlic(minced)
10 cloves of garlic(minced)
1 pc of onion(cut cube)
1 pc of bell pepper(I forget to add it)
200 gm of green pea
2 cube of Knorr's tomato chicken
2 tsp of saffron
2 pc of chicken leg(chop small)
2 pc of cuttlefish(clean and cut)
15 pc of shrimp(peeled and deveined)
20 pc of mussel or clam (scrub and debeard )
2 pc of tilapiah fish(boneless)
2 pc of mashed tomato
1 can of tomato puree
salt
Method:
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Sofrito is a Spanish tomato and onion sauce which is used as a flavor base for a variety of dishes, including paella. To make the sofrito, heat 2 tablespoons of olive oil in the paella pan over a medium heat and cook the chopped red onion and 10 of the chopped garlic cloves for 8 minutes, stirring occasionally. Add the pureed tomatoes and 2 teaspoons of paprika and cook until all the liquid from the tomatoes has evaporated and the sofrito has the consistency of jam. Transfer the sofrito to a small bowl and wipe clean the paella pan.
Heat 1 tablespoon of extra virgin olive oil in the paella pan over a medium-high heat. Add the remaining clove of chopped garlic and the shrimp and cook for 1½ minutes, tossing continuously. Add the squid and cook for a further 1½ minutes. Remove the shrimp and squid from the paella pan and lightly season with salt and freshly ground black pepper. Cover and set aside.
Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally.
Heat 2 tablespoons of extra virgin olive oil in the paella pan over a medium heat and cook the diced red and green peppers for 6 minutes, stirring occasionally.
Add the sofrito back to the pan along with 3 cups of Spanish or Bomba rice (regular medium-grain rice makes a good substitute) and cook for a minute, stirring to coat the grains.
Add 3 cups of water,2 cube of chicken stock ,saffron thread, 1½ teaspoons sea salt and ½ teaspoon freshly ground black pepper. Stir to combine, and bring to a rolling simmer. Cook for 10 minutes, uncovered without stirring. (To make sure the rice cooks evenly you will need to regularly move the paella pan around the heat source, or you can stradle the paella pan over two burners.)
Lower the heat to a gentle simmer and cook for a further 15 minutes without stirring. After 15 minutes, turn the heat up to medium-high for a minute or so until you can smell the rice toasting at the bottom, then remove the paella pan from the heat. (The toasted rice bottom of a paella is called socorrat and is highly prized.
Push the reserved shrimp, mussels,fish and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes.
Serve with lemon wedges(optional)
Good serve for 4-6 person and for best results cook in a 14 or 15-inch paellera. A large shallow frying pan makes an acceptable substitute.
Push the reserved shrimp, mussels,fish and squid into the cooked rice, and scatter with half a cup of defrosted green peas. Cover the pan with foil or a clean cloth, and let the paella rest for 5 minutes.
Serve with lemon wedges(optional)
Good serve for 4-6 person and for best results cook in a 14 or 15-inch paellera. A large shallow frying pan makes an acceptable substitute.
Elliot is going to continue eat this dish for tomorrow dinner as well.I'm going to watch Monday night Football without cooking his meal.Touch down!!!
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4 comments:
Beachlover, this is one of Carlos fav. dish but sometime I am justtoo lazy to cook this :) Too many ingredients to prepared. Maybe I should cook some since I still have some saffron left.
By the way, you add so much 'lieu' in the Paella. Looks really good.
Waadoi, I love Paella too... Almost as good as Jambalaya... Any idea if any of the chain restaurant serve good paella?
Gert..yes,the first time I cook this dish,I dunno where to start first but now I don't think it very complicated.Cook for Carlos ma ,then he won't complaint when you makan petai!!.lol!!.thanks!!
CAt.you also like Paella??.I think I never eat Jambalaya b4.No,I dunno any chain serve good paelle.Maybe you can try to cook at home,it's not so complicated.Just get some saffron and then you go....
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