[RECIPE] Paella-style Seafood Rice

Inspired by Spanish seafood paella, this dish brings together Japanese short-grain rice and Umami-rich seafood for a flavorful twist. Instead of traditional saffron, it features Japaense seasonings, creating a unique fusion rice dish perfect for sharing with friends and family at home gatherings.

Served in Hakusan Plate Tomoe
Used Colander

Recipe:

Serving: 5-6 
Time: 60 minutes

Ingredients:

[Rice and Vegetables]

• 2 cups Rice
• 2 cloves Garlic
• 1/4 pc Onion 
• 2 pcs Tomato
• 1/2 pc Bell Pepper

[Seafood]

• 12-14 pcs Shrimp
• 1/2 lb Squid
• 1/2 lb Clam

[Seasoning]

• 2 cups Water
• 3 tbsp Soy Sauce
• 3 tbsp Sake
• Olive Oil 
• Salt and Pepper
• Parsley 

Instructions:

1. Chop onion, bell pepper, garlic, and tomatoes. 
2. Cut the squid, wash the clams thoroughly, and clean the srhimp. 
3. Heat olive oil in a pan over medium heat. Add garlic and onion, and saute until the onion becomes translucent. Add squid and cook briefly until lightly browned. 
4. Add the tomatoes and simmer for a few minutes to release their juices. 
5. Add the shirmp, clams, sake, soy sauce, salt, pepper, and water. Bring the mixture to a boil and let it cook for about 5 minutes. Remove the shrimps and clams from the pan and set it aside. 
6. Add unrinsed and uncooked rice to the pan. Cook on high heat, uncovered, for 5 minutes.
7. Lower the heat and continue to cook uncovered for about 15 minutes until most of the liquid evaporates and the edges of the rice begin to dry. 
8. Return the shrimp and clams to the pan, add the bell pepper, cover with a lid, and cook on low heat for another 15-20 minutes until the rice is tender and flavors are fully absorbed. 
9. Once cooked, sprinkle chopped parsley over the rice adn serve directly from the pan. 

 > Purchase rice from the rice factory here

RECIPE by Azusa