One pot rice meal with Asian flavored seafood, miso, wasabi and Korean pepper.

Ingredients

• 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

Method

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.

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