November 07, 2013

Chicken and Seafood Paella

I wanted to make a decent paella with available resources and found some good pointers here.

“The secret to good paella is the sofrito. A sofrito is the mixture of ingredients which are “fried” slowly to develop flavour. Real slow.” said Manuel.

Sofrito or refogado is a sauce used as a base in Spanish, Portuguese, and Latin American cooking. Preparations vary, but sofrito typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. In Spanish cuisine, sofrito consists of garlic, onion, peppers and tomatoes cooked in olive oil. (Source)

Without a large shallow pan, I can only cook them in a wok before transferring to baking tray so that the rice can be cooked evenly.

Ingredients
3 cups of short grain (Japonica), rinsed and drained
1 litre of water
1 cup of chicken stock
4 chicken drumsticks
1 flower crab, cut into half
12 pcs of prawns
1 pc of squids, sliced
Slices of Salami
2 tomatoes, diced
1 green capsicum, diced
1 yellow onion, diced
6 cloves of garlic, minced
1 tsp paprika powder
1 tsp rosemary (dried herbs)
1-2 tsp of salt
Freshly grounded black pepper to taste

Method
  1. Using small fire, fry the chicken drumsticks till browned.
  2. Transfer chicken drumsticks to baking tray.
  3. Add more oil.
  4. Using small fire, fry garlic and onion till fragrant.
  5. Add tomatoes and capsicum.
  6. Switch to medium fire, cook for about 10 mins till tomatoes softened.
  7. Add 1 litre of water & 1 cup of chicken stock.
  8. Add short grains, paprika powder and rosemary.
  9. Add black pepper and salt to taste.
  10. Stir well and bring to boil.
  11. Transfer to baking tray carefully.
  12. Using 200 degrees and fan grill mode, bake for about 15-20 mins together with the drumsticks.
  13. When the water level falls below the level of short grains, remove from oven carefully.
  14. Add flower crab, prawns, squid and salami by pushing them into the short grains.
  15. Switch to baking mode, bake for 10 mins until seafood are cooked.
  16. Add chinese parsley.
  17. Let paella sit for 10 mins before serving.
Notes
  • When frying the chicken drumsticks, please cover with a lid because it will splatter.
  • If you like your shorts grains cooked al dente, the texture can be achieved with 20 mins baking time.
Other attempt

I made this second attempt without chicken drumsticks because it didn't turned out very tender the first time. Oregano herbs and white wine was added and goes very well with seafood. This Seafood Paella recipe can be found here.