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SEAFOOD PAELLA (MADE IN SINGAPORE)

Paella is an internationally-known rice dish from Spain. In the past, we were afraid of attempting to cook this dish as it looked very intimidating in its paella pan with its exotic ingredients. However, with a bit of research and tweaking of ingredients, we managed to create a Seafood Paella dish that turned out really yummy! We were also surprised by how easy it was to prepare this dish!

Prep time: 10 minutes Cooking time: Approximately 40 minutes

Ingredients: Olive oil 100g Lap Cheong (chinese sausage), sliced 1 onion, finely chopped 4 cloves garlic, finely chopped 2 litres chicken stock 1 heaped teaspoon smoked paprika 2 cups of paella rice (Spanish rice is rounded and short; it absorbs liquid very well, and it stays relatively firm during cooking. Bomba and arborio varieties are suitable) 2 handfuls fresh or frozen peas 10 king prawns 500 g mussels 1 lemon

 

Directions: 1. Heat olive oil in pan. 2. Add the sliced lap cheong and fry until browned and crispy. 3. Add the onion and garlic, cooking until soft.

Adding Paella Ingredients

 

4. Add the smoked paprika and rice into 3/4 portion of the chicken stock and leave to cook on a medium heat, stirring from time to time. Set the remaining portion of chicken stock aside.

5. After 20 minutes or after the rice is approximately 80% cooked, pour in the rest of the stock along with the peas, prawns, and the mussels.

6. Place a lid on the pan and cook for 10 minutes more.

7. Serve with wedges of lemon.

¡Buen provecho!

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Fresh. Really good! Individually packed and clean.

Cod fish 2.5kg

Each piece came vacuum sealed which is very ideal. It will be good to indicate an estimate of the number of pieces to expect for a 2.5kg and 3.5kg fish. Was expecting to get all the fish bones, including the head but only got the fish body bones.

Love it!

Very fresh! Super tasty especially when steamed just right!

Our favorite hamachi collar

Super fresh! I like to season the collar with some mirin, sea salt, pepper and garlic powder. Put it in the air fryer at 180C for 10 - 12 mins. The result is crispy skin and juicy flesh.

Clean and fresh

I've been ordering these clams repeatedly. Conveniently packed and cleaned, it saves me so much preparation time. The taste is fresh and sand-free. Just soak the whole bag in water and they will defrost in no time. I used them for pasta vongole and miso clam soup.