Paella #Spanishcooking #rice

Paella is a traditional Spanish dish which is easy to make. Simply use any type of rice, seafood or meat in combination to prepare a delicious meal. I love seafood and I have used some local fresh seafood to cook this dish. The end result is a stunning combination of flavours, textures, and aromas.

Ingredients:


2 cups  Arborio rice
4.5 cups Fish/Chicken Stock
2 cloves Garlic, chopped finely
1 Onion, diced
2 large Tomato, diced
1/2 Red Capsicum, diced
2/3 cup Green Peas
1/2 kg large Prawns
1/2 kg Shrimp
1 cup Calamari Rings
1 cup Mussels, cleaned and beard off
2/3 cup Clams
1/2 cup White Wine
1 tablespoon Smoked Paprika
Pinch of Saffron Threads
1/4 cup Flat Leaf Parsley, chopped

1/3 cup Olive Oil
Salt and Pepper
1 lemon, cut into wedges

Method:

Heat the oven to 180C.
Add saffron threads to 1/2 cup of fish/chicken stock in microwave for 3 minutes.
Heat the paella pan with olive oil on medium-high heat.
Stir fry onion and garlic until little brown. Add tomato, capsicum cook for another 3-5 minutes.
Add the rice, paprika into the pan and cook for several minutes.
Add white wine and cook 2 minutes. 
Add all the stock and bring it to boil.
Add prawn, shrimp, calamari salt and pepper, stir well and cook for 15 minutes on medium heat. 
****You cannot stir the Paella anymore after this step.
When the stock has reduced sufficiently, place mussels, clams, peas on the top. 
Cover with aluminium foil and put into the oven for 10 minutes.

Add chopped parsley and lemon wedges to serve.
Serves 4-6 people







Tips:

• Add some ground turmeric to make the rice rich and colourful

• If you do not have a paella pan, use any normal pan that can be places into the oven, or simply pour into a baking dish for the last 10 minutes.   
  

Omelet Fried Rice #glutenfree #glutenfreerecipe #glutenfreecooking #friedrice

This is a popular home-cooked dish in Southeast Asia, Japan, and Korea (they call it Omurice). You can add any ingredients you are prefer. This is a simple dish that is easy to prepare. 

Omelet Fried Rice

Ingredients: 

2 cups Steamed Rice
I Onion, small diced
1/2 Carrot, small diced
1/2 Red Capsicum, small diced
1 Chinese Sausage, small diced
1/2 cup Frozen Peas, defrosted
1/2 cup Spring Onion - chopped
1 tablespoon Sweet Soy Sauce (Kecap Manis)
1 tablespoon Soy Sauce
1 teaspoon  Garlic Mince
Salt and pepper

3-4 Eggs
Tomato Sauce, to decorate

Method:

Heat a little oil in a wok. 
Place garlic, sausage and all vegetables into the wok, except the spring onion. 
Stir fry until vegetables soft. 
Add rice, seasonings and spring onion.

Stir fry until well mixed. Set aside.

Heat 1 teaspoon of oil in a non-stick pan.
Beat eggs with a little salt and ground pepper. 
Pour half egg mixture in the pan and cook on medium heat until 80% set.
Add a bowl of the fried rice on one side of the omelette. 
Fold the omelet over the fried rice.
Remove from pan and place on plate.
Repeat one more time. 
Serve with tomato sauce.  
Serves 2 people.
 




Tips:

• Use cold rice that is not too wet. Leftover steamed rice or rice cooked a day ahead is ideal. 

• You can replace Chinese Sausage with prawns, chicken, or ham. For a vegetarian fried rice, leave these out of the recipe. 

• To save time, frozen mixed vegetables may be used. 

• For a different look pan fry a thin omelet, place it in a bowl, fill with fried rice, wrap and turn it on the plate.

Fill with fried rice

 

Place omelet in bowl

Roast Vegetable Saffron Rice #glutenfree #glutenfreerecipes #glutenfreecooking

This gorgeous Saffron Rice is the perfect complement to our last dish of Moroccan Chicken. It can also be eaten as a meal in itself. 

Roast Vegetable Saffron Rice

Ingredients:


1 cup Rice, washed
1 cup Water
Small hint of Saffron

2/3 cup Pumpkin, small diced, roasted
2/3 cup Sweet Potato, diced, roasted
1/2 Red Capsicum, small diced
1/2 cup Corn Kernels
1/2 cup Sultanas
1/2 cup Roasted Walnuts
1 Red Onion or 8 Shallots, sliced
1/3 cup Spring Onions, cut small
2 teaspoon Paprika
1 teaspoon Cumin seed, chopped
1/3 cup Yoghurt
1/4 cup Water
Salt and Pepper 

Method:

Cook the rice until 80% soft. You do not need too much water as the rice is still to be cooked further.
Dice Pumpkin and Sweet Potato - place on tray and roast until soft.
Place 3 tablespoon olive oil in a big saucepan - heat.
Cook red onion/ shallot on medium heat until little brown.
Add red capsicum and saute for a few minutes. 
Add cooked rice, yoghurt and water cook until dry and rice soft.
Place in all other ingredients and seasoning and stir well for another few minutes.

Tips:

You can use long/ short grain, basmati or jasmine rice. Remember do not add too much water or over cook
Turmeric powder or curry powder can be used to replace saffron .

Moroccan Chicken served with Roast Vegetable Saffron Rice #glutenfree