Are you wondering what to whip up for the upcoming Christmas feast? Why not try out this “must-cook” Spanish Seafood Paella by Jen Jen (@limjenjen)!
This recipe serves 5:
- 2 tbs olive oil
- 1 large onion, diced
- 1 thumb sized ginger, julienned
- 2 tsp turmeric powder (instead of Saffron)
- 1 tsp paprika powder
- 3-4 tsp salt (to taste)
- 1-2 tsp black pepper (to taste)
- 8 cloves of garlic, washed but with skin on
- 2 large red chillies, cut into 1 cm lengths
- 2 large Chorizo sausages, sliced
- 2.5 cups of rice, washed
- 1 can diced tomatoes
- 2.5 cups of chicken stock
- 6 pcs mid-joint chicken wings
- 6 large prawns, cleaned and deveined
- 400-500g of green mussels
- 250g salmon slices
- 150g squid, cleaned and sliced into rings
- a few sprigs of fresh thyme
- a lemon, cut into wedges (optional)
1. Heat oil in Zenez 32 cooking wok, add onions and half of the julienned ginger and fry till fragrant and soft.
2. Add sliced Chorizo sausages and stir fry with 2 tsp of tumeric powder, 1 tsp of paprika and 3 tsp of salt.
3. Add rice to the pan, mid-joint chicken wings, garlic cloves, fresh red chillies, the entire canned diced tomatoes, along with 2 cups of chicken stock. Mix everything in the pan evenly, cover up the wok and let the mixture first over high heat, and then let it simmer over a gentle fire.
4. After the 15-20 minutes of simmering, the stock would have reduced and the rice would have been about half-cooked. Gently place the prawns and mussels on the bed of rice, careful not to disturb the rice underneath them. Sprinkle the remaining julienned ginger and sprigs of thyme over the ingredients. Cover the wok and continue to simmer for another 7-8 minutes.
5. Lift up the cover and place the salmon slices and squid into the wok. Cover again and simmer for another 5 minutes.
6. Turn off the fire and let it stand covered for 5 minutes.
7. Transfer the rice and ingredients to plates, add salt and pepper to taste.
*Recipe and photos curtesy of Jen Jen (@limjenjen)