Paella Part 2 – Finishing
|Basmati rice||400 Gram|
|Tomato||1 Kilogram (Use Fresh)|
|Green peas||200 Gram|
|Indian shrimps||150 Gram|
|Chopped garlic||3 Clove (15 gm)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped red bell pepper||1 Cup (16 tbs)|
|Sweet paprika||1 Teaspoon|
|Sliced squid||1 Cup (16 tbs)|
|Oyster sauce||7 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Saffron powder||1 Teaspoon|
Heat the olive in a wok. Once hot sauteed the onions, garlic, red bell pepper for 1 minute. Add the fresh tomato chunks, oyster sauce, ground black pepper powder, sweet paprika and cook for 10 minutes.
After 10 minutes, pre-cook the shrimps, mussels, Norway lobster and clams for 5 minutes. After 5 minutes remove the shrimps, mussels, Norway lobster, clams and set aside.
Next is to add the chicken breast, green peas, squid, Indian shrimps, 5 PCs. crab sticks saffron powder, stir and add the basmati rice. Adjust to medium heat and stir gradually to avoid the rice to get burn. Add some chicken stock or water if needed to cook more the basmati rice. Once rice is almost cook, place on top the cooked mussels, clams, shrimps and Norway lobster put cover and steam for 15-20 minutes over a very low heat until rice is well cook. Once rice is ready slice the remaining crab sticks and mix with everything and serve.
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