Chef Yan’s Favorite Paella
2 tbsp Shaoxing wine
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)
8 shelled and deveined shrimps, halved
8 mussels, cleaned
12 clams, cleaned
40g California pistachios, chopped
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).