Chef Yan’s Favorite Paella

Chef Yan’s Favorite Paella


4 servings


2 tbsp Shaoxing wine 
40g ketchup 
4 tsp oyster-flavored sauce 
1 tsp fish sauce 
4 tsp chili garlic sauce 
2 tsp sesame oil 
appropriate amount paprika 
1 tsp chicken essence 
4 pinch saffron threads, soaked

Rice and Seafood
400g rice (arborio rice preferred)
800g water 
8 shelled and deveined shrimps, halved
8 mussels, cleaned 
12 clams, cleaned 
40g California pistachios, chopped

Stir-fry Mixture 
2 tbsp olive oil  
2 tsp garl ic, chopped 
8g dried s hrimp, soaked to soften 
40g Cant onese sausage, thinly sliced 
80g red bell pepper, seeded and diced 
140g yellow onion, diced 
4 dried shiitake mushroom, soaked to soften, thinly sliced
180g diced tomatoes (in can) 
1 dried bay leave 
120g boneless, skinless chicken thighs, cut into bite-size pieces


Seasonings: In a medium bowl, combine seasoning ingredients. Set aside.

Stir-fry Mixture: Heat oil in a large wok or pot over med ium-high heat until hot. Add garlic; cook, stirring, until fragrant, 10 seconds. Add soaked shrimp and sausages; stir-fry 2 minutes. Add bell pepper and onion; cook until onion is opaque. Add mushrooms, tomato and bay leaves; cook 2 minutes. Add chicken; cook 2 minutes.

Rice and Seafood: Add rice and soup stock to stir-fry mixture; bring to a boil. Continue to cook until most of the water has evaporated. Add seafood and seasonings. Reduce heat to low. Cover and simmer 15 - 20 minutes or until rice is cooked. While mixture is simmering, incorporate pistachios into rice.  Garnish with green onions and cilantro.

1 green onion, thinly sliced; 4 cilantro 
Paella can be served in the original large wok or pot or transferred to a large serving plate. Sprinkle with green onions and cilantro before serving. 

Equipment, smallware and tools
Small and medium bowls, cutting board, chef’s knife, large wok or pot with lid, cooking spatula, liquid measuring cup, large serving plate (optional). 

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