An easy to make Asian-style paella using Langit's heirloom black rice - Beras Rumie.
Paella, a popular Spanish dish originating from the region of Valencia, boasts a melody of flavours and is typically made using, vegetables and a selection of meats or seafood. It's prepared in a shallow wide pan, which is also how the name "paella" came to be.
Watch how it's made:
Combine all herb blend ingredients, blend until slighlty chunky and set aside.
Place egg yolk in a bowl with grated garlic and lemon juice. Whisk and drizzle olive oil until mixture emulsifies. Add salt to taste.
Clean shrimp, leaving tails and head intact. Then wash clams and squid well, pat dry and set aside.
Heat 4 tablespoons oil in a large paella pan or large skillet over medium-high heat.
Add chicken; sauté 2 minutes on each side. Add prawns, cook halfway then add squid and sausages; sauté 2 minutes. Discard any unopened clams.
Reduce heat to medium-low. Add onion, garlic and bell pepper; sauté 15 minutes, stirring occasionally. Put in clams and add canned tomatoes then paprika or Picha spices with brown sugar; cook 5 minutes. Ensure sauce is slightly reduced and not watery.
Push meat and vegetable mixture to the side (for smaller pans placed seafood and chicken in a bowl). Stir in green peas and cooked rice; stir well.
Spread rice and rearrange seafood on rice mixture, and cook off any remaining liquid.
*If you placed seafood and meat in a bowl, add it back to the pan with mixed rice.
Remove from heat; and allow dish to stand for about 10 minutes.
Step: Get ready to eat!
Drizzle with olive oil before serving and garnish with herb mix, coriander leaves and lemon wedges.
Serve paella with garlic aioli.
We hope you'll enjoy trying out this recipe.
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