One pot rice meal with Asian flavored seafood, miso, wasabi and Korean pepper.
- 5 chicken thigh fillets, sliced
- 150g leek. sliced
- 2.5 cup of medium grain rice
- 3 cup white wine
- 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.