Forgive me for the long name of this rice dish recipe, but when it comes to the Spanish rice dish Paella, there are so many purists who are ready to defend their beloved national dish that I am rather afraid that if I were to call this dish Paella, I might be forced to admit that I am an imposter and have no business cooking it. Now that would be sad as this is one of the easiest rice recipes I have on hand. The usual recipe that I've seen calls for Arborio rice or even just Paella rice, but what is that, really? So I have, in a pinch, used even Jasmine rice (being Asian, I always have that around), Basmati rice and even just leftover rice from takeout. But never Uncle Ben's rice because in my opinion, calling it rice, is like calling instant coffee, gourmet java. Bleah. Anyhow, I am blessed with kids who like prawns and rice and so I always have frozen prawns in the fridge. Together with other frozen seafood and also frozen peas that I always scatter on whatever I cook, to up the vegetable ante. A note to all you busy people who like to eat well (and mommies who want their kids to eat well), do not turn your nose up on frozen products. They are not only handy to have around, most also have high nutritional values as they are picked and packed when they are prime (for example, peas). But you have to take note of which brands are better than others of course. But hey, if you like to eat well with minimum fuss, frozen foods can be a handy helper.
So there I was on this particular Thursday, back from the playground with the kids and they are suitably tired and hungry. I know I have at the most, a 30 minute window before they ask, no whine for candy or chocolate for dinner, so this mommy has to flex her chopping and stirring muscles right effin' now. So kiddos, watch Little Einstein in the meantime ok? I will be back in 20 minutes.
The Ingredients
- 1 1/2 cup uncooked rice (Arborio, a short-grained rice, or any kind of rice you have on hand - don't sweat it, it is an Almost Paella recipe, remember?)
- 4 cups of hot broth (I used hot water and organic vegetable granules)
- An assortment of seafood (I used prawns and clams but you can subtitute them with chicken)
- A cup of frozen peas
- 1 smallish onion, cut as small as you can or want
- 1 clove (or more) garlic, crushed and minced
- 2 carrots, cut into smallish cubes the size of the peas
- 2 tomatoes, quartered
- A pinch of saffron or half a teaspoon of saffron powder
- A pinch of paprika powder
- A dash of salt and pepper for seasoning
- A tablespoon of butter or oil
- Half a lemon
Ready? Set. Go!
Heat a wok or large frying pan (or a paella pan of course if you have one, but who does? Unless you are Spanish I presume). Add the oil or butter and then the onion and garlic with a pinch of salt to prevent them from burning. Stir briefly before adding the rice. Coat the rice with the onion-garlic-butter mixture until slick. After about a minute, add in the tomatoes, followed by the broth. Let them simmer for a while until bubbly. Then take a little bit of the hot broth in a cup, and add the saffron. You will notice how the saffron infuses the broth with a beautiful orangey-yellow colour. Stir to encourage more infusion, and then add it to the pan. Add the carrots, salt, pepper and paprika powder and merrily encourage them to infuse each other with their delicious flavours, using a wooden spoon. Cover and let them bubble together on medium heat, while you enjoy the next 10 minutes of Little Einstein with the kids. But do remember to stir once in a while unless you don't mind the rice sticking to your pan.
Once 3/4 of the water has been absorbed by the rice, add the seafood (or chicken) and peas and cover and let everything cook together for approximately the next 10 minutes on medium to low heat. If you are using chicken, cut it into small cubes and season with a little bit of salt, black pepper, paprika and dried herbs, for example, rosemary to amp the flavour as chicken can be a tad boring. Either way, I like to hide the seafood or the chicken within the rice as not only does it help in the cooking process, more flavour is yet infused into the rice.. Anyway after 10 minutes are up, you have to use your powers of observation to tell if your rice is cooked enough, soft enough, seasoned enough or needs more water. Adjust water and seasoning accordingly, and let it cook longer, on low heat if necessary. Some people like their rice to be al dante with a bite, while others like them soft and fluffy, or even somewhat risotto-ey. Whatever your fancy, when your rice is done, squeeze lemon juice from the lemon half and stir through. Paella purists may, at this point, shake their heads in utter disappointment at the tragedy that has just occured, as they might prefer to serve theirs with dainty slivers of lemon as a form of decoration, at the side of the plates, but since I will be serving 2 toddlers, I would rather add everything together so that it is easier for them to feed themselves (or rather, for me to feed them!)
On a sidenote though, when they do feed themselves, there tend to be rice everywhere - on the table, under the table, on the chair, beside the chair and of course all over themselves and best of all, on me! Now my solution to rice on furniture and on the floor is to wait for half hour until they dry, and vacuum them up!! Hahaha no sticky rice sticking to the surface and leaving behind residue while you try to pick the grains up with wet cloth. As for the the clothes, just undress and chuck them into the laundry bin.
Mission accomplished.
No comments:
Post a Comment