Paella—When the Spanish National Pride Goes Asian…. still delicious, but it is Scooter Fast!

When I was in Chef school, Paella was one the favorite words of the students.  We, by we I meant  “they”,  loved to use  foreign culinary terms.   Teriyaki or Gyro were not cool enough, even sushi was borderline too mainstream to come through our precious taste buds.  But Consommé!  Dim Sum!  Confit! Bulgogi! Paella!  We loved these words.



But embarrassing enough, I have never actually had a proper Paella made by professional chef.  But I am not too sad either, because I want mine to be done with brown rice and plenty of vegetable.  (I can hear the Spanish shouting THAT’S NOT A PAELLA!)  So here it is, the Asian fusion version…. Perfect to get rid of some leftover brown rice.

• Saffron, a tiny bit
• Brown rice

• Chinese celery, chopped  (or any green leafy vegetable, preferably without too high of water content)
• tomato, chopped
• green onion, chopped
• garlic/ginger, minced

• Prawns, cleaned and deveined
• Salmon fillet, cut into pieces
• salt/perpper/extra virgin olive oil/lemon

Soak some saffron in the water for  4 hours, use this water to cook brown rice.  (if you are using leftover rice, just forget about the saffron.  the world will not end) Keep the rice warm.

blanched chopped Chinese celery. 

Chop green onion, tomato. 

Mince garlic/ginger, mix with prawns and salmon.  Add extra virgin olive oil, salt, pepper to coat the seafood.
Mix rice, tomato, green onion.  Season to taste.  pour rice mixture into a flat oven proof pan.
Layer seafood on top, set the pan under broiler (top heat in the oven) on high.  Skin side up if using Salmon with skin.

Observe the seafood…. prawns will turn red when done.  Serve immediately with a big spoon.
This is good entertaining food.  People always make a very surprised face when a big pan of food come out of the oven.  Even if it was only in it for 5 minutes!