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Paella
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piroshok
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Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Thu Jul 28, 2005 7:23 pm    Post subject: Paella Reply with quote

Well since there are request on this dish I have decided to let lose one of my versions of paella I hope you all like it or otherwise say so I am open to critisim. After all I am not infalible just another cook right?
This is done not ona paella dish but a large non stick pan (wok style) lid on to keep enough steam to cook the rice
For that you need the following:

Photo Credits : Gina Choong, November 2014.


Ingredients
1/2 kilo chicken pieces skin off, rub some salt and pepper
or cooked rabbit meat
1 tuna steak
1/2 kilo mussels
250 grams crab meat
saffron threads soaked in water (subs for yelow food colouring just a pinch)
1 large chopped onion
1/2 red capsicum roughly chopped
1 teaspoon sweet paprika or pimenton dulce
1 teaspoon Spanish oregano(has a disticntive flavour) or 1/2 Italian oregano
1/2 teaspoon aji molido (crushed hot paprika)
4 Italian tomatoes chopped
1/2 Spanish (semidried or dried) chorizo if not omit this item and use chopped bacon pieces instead.
250 grams green peas or long beans partly cooked
3 cups of rice preferably short grain rice
strong chicken stock to cook rice in

Method
1. cook mussels and clean few and chop some to include in the broth reserve some of them whole in shells and save water to add to stock
2. fry chicken pieces in olive oil until golden and reserve
3. fry and sear tuna steak in the same oil and cut in small pieces
4. Chop bacon or chorizo and stir fry for 2 minutes
5. add chopped onions and capsicum and when translucent ansd soft add chopped garlic cloves and continue cooking
6. add paprika
7. add tomatoes and shortly afterward oregano
8. add enough stock and chopped mussels and mussles water return chicken pieces for further cooking for 10 minutes (if rabbit meat just treat it as chicken)
9. Finally add rice previiously washed and stirred in hot olive oil.
throw in part cooked green peas or green beans, crabmeat, tuna bits, or other seafood and arrange mussels sprinkle chopped parsley cover and 10. cook for further 12 minutes until rice is done

Serve as it is or with very finely sliced fresh hot chilles if you prefer.
Enjoy with a glass of vino blanco

Please I mayhave forgotten some steps
correct me if I am wrong I had not copied this from anywhere Cheeky grin

Notes by Gina Choong
I cooked this dish recently. I didn't have a special Paella Pan. So I use a flat pan (stainless steel) which my mom gave me. Its also non-stick so it helps with the cooking.



Variations I made to Ricardo's recipe
I use Chicken Fillet meat, cut into chunks instead of Rabbit meat.

For Saffron, I bought the ones : Masterfoods . I bought mine from NTUC. Its S$11.80 per pack.


About paprika, please use sparingly. Its very Spicy.
Get it from McCormick's. A little goes a long way.

For the Broth, I use prawn stock. If I have time I would use Flower crabs to cook and get the stock. Basically its to use a good soup stock that is all seafood.

For the Rice, its known to best use Paella Rice. But I have tried Sushi rice or Calrose Rice its called. I find it a bit sticky. Plain jasmine rice doesn't bring out the authenticity of the dish and it tasted just not right.
I bought this from my supplier. You can get this from me at Kitchen Capers now. Its $10 a bag(1kg).



Basically, my dish only consists of Squids, Large Tiger Prawns(make sure its from the sea, not farmed from kelong), Oysters(frozen) and a rich Prawn stock and chicken fillet.

I added Cherry Tomatoes at the last part after everything is cooked, the heat from the dish breaks down the tomatoes slightly. Bringing its juices out into the rice.

Overall, I loved this dish which Ricardo shared here on KC ages ago. Once in a blue moon, I would cook this. Its an expensive dish to have..but often enough, nothing is left and the family loves it.
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Last edited by piroshok on Sat Jul 30, 2005 6:59 am; edited 2 times in total
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thu
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Joined: 22 Jul 2005
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Location: Michigan, USA

PostPosted: Fri Jul 29, 2005 12:15 am    Post subject: Reply with quote

I made this dish once for the first time, and it turn out very tasty.

However, the rice was kinda soggy, and I had to run around to find some safron. Sheese, it was an exhausting experience, but we had good meal.

I have one question about the rice. Can I use ANY type of rice? All I have at home is the Thai Jasmine rice. Is that why the rice was soggy?

I followed the recipe very closely too.
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piroshok
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Joined: 23 Jul 2005
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Location: Melbourne, Australia

PostPosted: Fri Jul 29, 2005 4:20 am    Post subject: Reply with quote

Well there is this specific Spanish short grain rice nut any short grain will do just fine but just watch the minutes you're cooking it.
Jasmine rice is not suitable because it is aromatic and takes away the intended flavour.
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Romans founded London and English discovered real food 2007 years later:)
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papercook
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Joined: 08 Dec 2004
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Location: Singapore

PostPosted: Fri Jul 29, 2005 9:11 am    Post subject: Reply with quote

Hi,

can we omit the saffron?
its not that easy to get and pretty expensive too. does it add taste or its just colour?
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piroshok
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PostPosted: Fri Jul 29, 2005 3:01 pm    Post subject: Reply with quote

papercook wrote:
Hi,

can we omit the saffron?
its not that easy to get and pretty expensive too. does it add taste or its just colour?

Sure! very expensive too though checkout for crokus saffron less expensive
well you can use a little yellow food colouring
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Gina
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Joined: 20 Jul 2004
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PostPosted: Fri Jul 29, 2005 8:35 pm    Post subject: Reply with quote

Ricardo

I'm going to attempt this for lunch tomorrow for my girls. They love Paella.

Razz Very Happy
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Gina

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Gina
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PostPosted: Sat Jul 30, 2005 3:21 pm    Post subject: Reply with quote

ricardo

wonderful recipe you have here. I made it today for lunch



I used the Australian Calrose rice..which is the rice I also used for making futomaki(sushi). Maybe its the wrong type. The rice was cooked/firm but it was sticky. island

I also didn't add Mussels. But I had large prawns, squids and oysters. The flavour was heavenly. Razz My 2 girls just won't stop eating and both had extras!

I think I need to figure out where to get a decent brand of short grain rice for this.

And yes, I use Saffron herbs. It colours the rice beautifully and the rice smells so good during the cooking process.

Thanks..I'm going to try again.
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Last edited by Gina on Sun Jul 31, 2005 12:26 pm; edited 1 time in total
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piroshok
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Location: Melbourne, Australia

PostPosted: Sat Jul 30, 2005 8:01 pm    Post subject: Reply with quote

Hi Gina!
I am glad that you've mentioned Calrose rice I used the same tonight and it was rather sticky. In hindsight I would have given it 10 minutes instead of the 12 minutes but here is my shot not as good looking as yours LOL! You beat me! I hope this is not a competition LOL!

I had to reduce my shelfish to almost nothing because my kid (has a condition) doesn't like shellfish on top you can appreciate chicken pieces and rectangular pieces are tuna steak cut up which I when to the market today and got two large steaks for $5 dollars.
Well just like every other foods you just have to make ends meet which what you got. I am not an advocate for the finest ingredients though I know what they taste like and exists.
Feel free to ask any questions about western foods I'll try to answer the best way I can
Finally I love you daughters eating this dish that goes a long way for me and my warmest congratulations I think you and hubby should try it too it should be a good departure from the usual dishes.

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Ricardo

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Gina
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PostPosted: Sun Jul 31, 2005 11:23 am    Post subject: Reply with quote

Ricardo

I am trying to cut down on rice consumption Embarassed the last cup of rice was cold by the time my hubby was back. I just reheat it in the Microwave oven for him. I wanted him to try. He loved it too Razz coffee
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Gina

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piroshok
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PostPosted: Sun Jul 31, 2005 7:24 pm    Post subject: Reply with quote

Gina wrote:
Ricardo

I am trying to cut down on rice consumption Embarassed Razz coffee
Perhaps you should try a substitute like pearl barley or a tiny ploished barley or even kasha or whole buckwheat or groats
These are highly nutritious perhaps not needed that much in a climate like Singapore's but it is an alternative none the less
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dish
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PostPosted: Mon Aug 01, 2005 6:28 am    Post subject: Reply with quote

I always use basmati rice, it hold's it shape longer and is not so starchy.
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Gina
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PostPosted: Mon Aug 01, 2005 6:54 am    Post subject: Reply with quote

dish

thanks for the tip.Basmati rice is easily available here. Wink
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Gina

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Karrine
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PostPosted: Mon Aug 01, 2005 4:02 pm    Post subject: Reply with quote

Gina,
Can you post your recipe for what you had done/ used.
It looks nice & good for a one-dish meal.
Can we used prepacked chicken stock?
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Gina
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PostPosted: Mon Aug 01, 2005 6:29 pm    Post subject: Reply with quote

Karrine

I used Ricardo recipe. Only thing I didn't use was Mussels and Chicken and I also used Australian Calrose Rice.

you can try with those canned Chicken Stock if you do not have time to cook the stock yourself.

I should have taken the step by step photos to show. I'll do another one soon. Because everyone loved the dish Razz
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dianaheng01
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PostPosted: Mon Aug 01, 2005 9:45 pm    Post subject: Reply with quote

Quote:
Can we used prepacked chicken stock?




If we don't use chicken stock, can? Cos chicken stock contain MSG. If we omit out the chicken stock, will it be tasteless?

Thks

Diana
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piroshok
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PostPosted: Mon Aug 01, 2005 10:09 pm    Post subject: Reply with quote

Chicken stock doesn't contain MSG, it is added
So you can buy stock with no msg or perhaps can get ready made stock at your poultry supplier or make some or fry some chicken pieces with bone on and then cook them slowly in the paella broth as per recipe.
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Gina
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PostPosted: Tue Aug 02, 2005 7:49 am    Post subject: Reply with quote

dianaheng01 wrote:
If we don't use chicken stock, can? Cos chicken stock contain MSG. If we omit out the chicken stock, will it be tasteless?

Thks

Diana


Diana

canned or packet versions of chicken stock contains some kind of preservative and salt.

If you omit the chicken stock, what you can do is to partially cook the prawns to get some seafood stock.

If you add just water in replace of any kind of stock, you need to add Saffron herbs to flavour the rice.

With Ricardo's recipe, its quite versatile. Its either stock or water. Either way, something must be added to flavour it.
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Gina

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Karrine
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PostPosted: Tue Aug 02, 2005 9:33 am    Post subject: Reply with quote

Thanks Gina.
Yes, prepacked chicken stocks are definitely not as pure as home-made stock. But it's more convenient or when you don't have time to make your own. I tried Heinz packet chicken stock before, they are quite good. I think better than chicken cubes.
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Belachan
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PostPosted: Tue Aug 02, 2005 1:51 pm    Post subject: Reply with quote

Karrine,

The best store bought chicken stock I have tried is Swanson. It definitely makes our life easier instead of boiling the stock for hours. Wink
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Karrine
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PostPosted: Tue Aug 02, 2005 2:17 pm    Post subject: Reply with quote

Belachan, Swanson r green in packaging right & alot of ppl uses this for steamboat stock.
It's rich too. I triec Heinz brand cooking porridge before. Very nice.
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Gina
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PostPosted: Tue Aug 02, 2005 2:29 pm    Post subject: Reply with quote

Karrine

Swanson's packaging is in Blue..its Knorr that is green coffee
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Gina

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Karrine
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PostPosted: Tue Aug 02, 2005 2:42 pm    Post subject: Reply with quote

Thanks! Forgotten about it.
But my family normally add Swanson's stock for steamboat, on top of home cooked stock.
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gan55
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PostPosted: Wed Aug 03, 2005 2:13 am    Post subject: Reply with quote

Swanson has 2 kind of packaging, the asian chicken stock ones are in dark green. THe western kind is in blue colour labelled cans.
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Gina
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PostPosted: Wed Aug 03, 2005 7:36 am    Post subject: Reply with quote

gan55 wrote:
Swanson has 2 kind of packaging, the asian chicken stock ones are in dark green. THe western kind is in blue colour labelled cans.


asian and western? I didn't notice that. Embarassed what is the difference between the 2? Actually I am more interested to know why is there a western version.
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Karrine
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PostPosted: Wed Aug 03, 2005 10:31 am    Post subject: Reply with quote

Yeah, I saw the dark green packaging one, that's what I meant. But it's in between blue & green. It's actually darker tone of green.
I don't mean knorr, have never really like knorr products.
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