Seafood Squid Ink Paella
- erinna Chng
- Feb 11
- 1 min read
Call me “Sua Gu”! Seriously! I have not ate Paella (pronounce as pah/EH/yah) before until like a month ago. I am not a seafood lover. I don’t mind having them but I will not purposely order them. So every time I see a sizzling pan of yellowish rice topped with tons of seafood, I will just give that a miss. Until once fine day, my friend brought me to House @ Dempsey and tried their Squid Ink Paella, my virgin paella. And that marked the beginning of my love affair with Paella. I started on my research on Paella – what kind of rice, cooking method, basic/base ingredients (sofrito), etc
Paella is very different from Risotto and it’s a lot easier as compare to Risotto. Unlike risotto which requires a lot of stirring, you have to refrain from stirring for paella as you want as little starch release as possible (stirring will encourage releasing of starch). Traditional Paella uses Bomba Rice which I couldn’t get it in Singapore. Arborio rice can be use as substitute but refrain from using carnanoli rice as the latter is starchier.
Do not be tempted to add more water halfway during cooking even though the water seems to dry up. You would want a thin layer of slightly crispy rice and the paella to be drier instead of mushy.
Squid ink are available in either small tub or sachet. They are easily found in premium supermarket in Singapore or PH Delicatessen (Clementi Ave 3).
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Heat the olive oil in a shallow frying pan over medium heat
Add in garlic and onion. Fry until onion turns translucent, about 1 min
Add in Sun-dried tomatoes, cherry tomatoes, diced capsicum, olives and stir fry for another 1 min
Add in rice and stir fry for another 2 mins
Add in chicken broth, water, wine, squid ink, paprika, pepper and salt. Mix well and allow it to boil
When boil, lower the heat to medium low and allow the rice to simmer gently in the broth for about 10 mins. Cover with lid
After 10 mins, remove the lid and add in clams, squids, langoustine, sliced capsicum and continue to cook for another 10 mins.
Remove the lid when done and sprinkle grated parmesan on top of the paella. Cover the lid for another 10 to 20 sec, until cheese melted.
Remove the pan from the stove, top with coriander leaves and serve
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Seafood Squid Ink Paella
Head Chef
eckitchensg
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Servings :
2 Servings
Calories:
Prep Time
10 min
Cooking Time
20 min
Rest Time
0 min
Total Time
30 min
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