• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 300g short grain rice (Akita kom achi) or Jasmine sushi rice
  • 1 tbsp paprika
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • ½ an onion, halved and sliced thinly
  • 2 tomatoes, skinned and chopped
  • 2-2 1/2 tbsp olive oil
  • 600ml water
  • 125ml white wine
  • 400g clams
  • 1 crab, cleaned and chopped into bite-sized pieces
  • 2 bay leaves
  • 1/2 tsp turmeric powder
  • Seasoning for the rice:
  • 1 1/2 tsp ikan bilis stock granules
  • 1/2 tsp sugar
  • 1/4 tsp pepper
  • 1 tbsp Maggi concentrated chicken stock
  • For extra chicken stock:
  • 800ml water
  • 1 tbsp Maggi concentrated chicken stock

Instructions

  1. Wash the clams well to get rid of all the mud outside, then soak for at least 1 1/2-2 hours in salted water (500ml water to which a tablespoon of salt has been added). This helps to get rid of any sand in the clams. Drain well in a colander.
  2. Heat olive oil in a wok, sauté ginger and garlic until fragrant. Add onion and fry for 4-5 minutes until the onion turns soft. Add the rice and paprika and cook for 1-2 minutes stirring occasionally.
  3. Add the tomatoes, turmeric powder, water and wine. Add seasoning and stir well to combine. Cook for 10-12 minutes or until rice is just cooked.
  4. Put clams, crabs and extra chicken stock in a saucepan. Cover and cook over medium heat for 4-5 minutes. Hold the saucepan with the lid tightly covered, shake occasionally until the shells of the clam have opened and the crab is cooked. Drain the clams and crab; sprinkle a little sesame oil and fry briskly over a medium high heat until fragrant.
  5. To serve, scoop out a ladleful of paella rice on to individual serving plates and top with enough clams and crab. Serve immediately with a slice of lime wedge.

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