As you may already know Paella is almost the national dish of Spanish, particularly from the Valencia area. It is usually made of seafood or a combination of seafood and meat. Here, I have an Indianized Paella – almost like a seafood briyani. If you serve it in the pan itself, it looks like Paella too.
Preparation time: 20 minutes
Cooking time: 25 minutes
300 g red capsicum, seeded and cut into 1 cm thick pieces
1 tablespoon melted Q.B.B. Ghee
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons Q.B.B. Ghee
750 g mixed seafood – salmon, squids, prawns, crabs, mussels (or only one type)
300 g basmati rice, washed and soaked for 20 minutes and drained
6 cloves garlic, peeled and chopped
150 g onion, finely chopped
enough seafood stock, chicken stock or water to make 1 litre
300 ml tomato juice
Generous pinch of saffron
1 1/4 teaspoon salt
1 tablespoon thyme leaves
2 teaspoons smoked paprika
1 teaspoon garam masala
1/4 teaspoon cracked black pepper
2 tablespoons chopped coriander leaves
- Combine the first five ingredients together in a bowl and marinate the capsicum pieces for about 10 minutes.
- Place the marinated capsicum pieces on a greased baking tin. Spread it out bake for 25 minutes at 200°C or until it is slightly charred. Remove from oven and keep aside.
- Heat 2 tablespoons Q.B.B. Ghee in a large frying pan and sauté the seafood till it turns white. Remove and keep in a plate.
- To the same pan add the chopped garlic and onion and sauté till it turns light brown.
- Add the drained rice and stir fry for about 1 minute.
- Pour in the stock or water, tomato juice, saffron, salt, thyme leaves, smoked paprika, garam masala and pepper and mix well.
- Cover and let it cook until almost all the stock has been absorbed.
- Turn off heat. Arrange all the seafood and roasted capsicum on top of the rice. If there is any seafood juice or capsicum juice, pour it in as well. Sprinkle with chopped coriander leaves and cover and cook over medium heat for about 5 minutes.
- Turn off heat – keep covered for about 10 minutes before serving it in the pan itself. It is quite natural for it to be a bit burnt at the bottom -you are supposed to relish the burnt bits too.