One of my friends and her 2 gorgeous children came over for lunch today. She has really good taste with food and wine, previously ran an restaurant in Italy while she was married to an Italian young fellow who cooked beautifully. Now a single mum, things are not as easy, and she is also having a difficult time at work. So I decided to cook her a heart warming meal to cheer her up – a dish with chicken, salmon, prawns, mussels, baby octopus sounded just like the perfect dish. To make it a bit more special, I gave the paella an Asian twist with miso, wasabi and Korean pepper.
Recipe is as follow:
(Serves 8 as a low FODMAP light lunch)
- 5 chicken tight fillets, sliced
- 150g leek. sliced (skip for a FODMAP diet option)
- 2.5 cup of medium grain rice
- 3 cup white wine (I used pinot gris today)
- 3 cup chicken stock (see below), add a little more if necessary
- 500g green prawns in shell, remove veins, trim off any sharp bits
- 500g baby octopus, sliced into small pieces
- a dozen mussels, cleaned
- 250g salmon fillet, diced into cubes
- 1 tbsp Korean pepper powder
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 3 tsp wasabi powder
- 3 tbsp miso paste
- 1 mini capsicum, sliced
- 1 red mini capsicum, sliced, to garnish
- a handful of baby spinach (or cut English spinach), to garnish
- 1 tbs toasted sesame seeds, to garnish
I used my BBQ wok fryer to cook the paella. It has a large heat surface.
Mix 2 cup of chicken stock with 2 tbsp of miso and 2 tsp of wasabi powder; mix 1 cup of chicken stock with 1 tbsp Korean pepper powder.
Marinate the salmon pieces with 1 tsp of wasabi and 1 tbs sesame oil.
Place a medium-large paella pan over the cooker at high heat; add 2 tbs cooking oil, chicken pieces, 1 mini capsicum and leek; stir fry until nearly cooked; add rice, stir fry briefly; add wine and chicken stock, stir briefly and turn the heat down to medium-high until the liquid starting to boil; turn the heat down to medium-low and cook for 15 minutes; add baby octopus, prawns and salmon; cover the paella pan loosely with foil and continue to cook for 5 minutes; add mussels, and cover with foil again to cook for another 5 minutes; remove the foil, add red capsicum and a handful of spinach on top, turn the heat up to medium-high, cook for further 5 minutes uncovered. Turn off the heat and let it rest for 5 minutes before serving.
Garnish with sesame seeds.
Chicken stock & poached chicken
I like my chicken stock effort to be multi-purpose – that means I can use the meat for a meal, the stock for cooking, and the stock for making soup.
I start with a whole chicken. I like to use corn fed chicken whenever I can find one – it is much more tastier. I put the chicken in a pot, breast side down, over a very low wire rack; then I cover the chicken with hot water and add some salt. I place the pot over the cook top to bring the liquid to just boil before I turn off the heat; I poach the chicken in remaining heat for about 30 minutes; then I turn the chicken over, turn the heat back on at the lowest heat possible for another 30 minutes; I check the chicken – I want it to be just cooked and very tender.
I remove the chicken, hand pulled the meat off and thread the meat neatly. I can use the meat for a meal and the liquid for stock.