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Recipe : One-Pan Lemongrass Paella with Beras Rumie

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:


Ingredients

Herb Blend
  • 1 cup chopped fresh flatleaf parsley
  • 1-2 thinly sliced lemongrass
  • 1 /4 cup olive oil
  • 2 large garlic cloves, minced
  • Juice from ½ lemon
Garlic Aioli
  • 2 garlic cloves, grated
  • 1 egg yolk
  • ½ cup olive oil
  • Lemon juice of ¼ a lemon
  • Salt
Paella
  • 1 cup LANGIT Beras Rumie, cooked with 1 cup of water, cooled.
  • 4 tablespoons olive oil
  • 8 unpeeled jumbo shrimp, cleaned 
  • 200g fresh squid, sliced or whole
  • 8 bamboo clams
  • 2 chicken fillet cut in large chunks
  • 2 sausages of your choice, cut in chunks
  • 1 finely chopped onion
  • 3 large cloves of garlic chopped
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • tablespoon brown sugar
  • 2 heap teaspoons of Picha special spice or sweet paprika 
  • 1 cup cooked and drained green peas
  •  Fresh coriander leaves
  • Lemon wedges

Instructions

Step 1

Combine all herb blend ingredients, blend until slighlty chunky and set aside.

Step 2

Place egg yolk in a bowl with grated garlic and lemon juice. Whisk and drizzle olive oil until mixture emulsifies. Add salt to taste.

Step 3

Clean shrimp, leaving tails and head intact. Then wash clams and squid well, pat dry and set aside.

Step 4

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. 

Step 5

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.

Step 6

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. 

Step 7

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.

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We hope you'll enjoy trying out this recipe.

Explore other recipes : here



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