Chinese-style Seafood Paella

Ingredients

While the original Spanish Paella is traditionally made with saffron, chorizo, and a variety of meats, this Chinese adaptation focuses on seafood as the star ingredient. The Chinese-style Seafood Paella incorporates Chinese spices and flavors, such as ginger, garlic, and soy sauce, to create a unique fusion of tastes. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon oyster sauce 1 teaspoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 cup (150g) shrimp, peeled and deveined 1 cup (150g) shrimp, peeled and deveined
• 1 cup (150g) squid, sliced into rings 1 cup (150g) squid, sliced into rings
• 1 cup (150g) mussels, cleaned and debearded 1 cup (150g) mussels, cleaned and debearded
• 1 cup (150g) clams, cleaned 1 cup (150g) clams, cleaned
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
2. 2.
   Add the sliced red bell pepper and continue to cook for another 2 minutes.
3. 3.
   Stir in the long-grain rice and cook for 1 minute, ensuring each grain is coated with the aromatic mixture.
4. 4.
   Pour in the chicken broth, soy sauce, oyster sauce, and sesame oil. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
5. 5.
   Meanwhile, in a separate pan, heat a little vegetable oil over medium-high heat. Add the shrimp, squid, mussels, and clams. Cook until the seafood is cooked through and the shells of the mussels and clams have opened.
6. 6.
   Once the rice is cooked, gently fold in the cooked seafood, green onions, and cilantro. Cook for an additional 2 minutes to allow the flavors to meld together.
7. 7.
   Serve the Chinese-style Seafood Paella hot, garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the dish.

Treat your ingredients with care...

• Shrimp — Be careful not to overcook the shrimp as they can become rubbery. Cook just until they turn pink and opaque.
• Squid — To ensure tender squid, either cook it quickly over high heat or simmer it for a longer time until tender.
• Mussels and clams — Discard any mussels or clams that do not open after cooking.

Tips & Tricks

• For added flavor, you can marinate the seafood in a mixture of soy sauce, ginger, and garlic before cooking.
• Feel free to add your favorite Chinese vegetables, such as bok choy or snow peas, to the paella for extra color and texture.
• If you prefer a spicier kick, add a dash of chili oil or sprinkle some red pepper flakes before serving.
• Use a wide, shallow pan to cook the paella, allowing the rice to cook evenly and develop a delicious crust on the bottom, known as "socarrat."
• Leftover Chinese-style Seafood Paella can be refrigerated and enjoyed the next day. Simply reheat it in a pan with a little vegetable oil to refresh the flavors.

Serving advice

Serve the Chinese-style Seafood Paella as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a crisp white wine or a light Chinese beer.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves over the paella before serving. Arrange lemon wedges around the dish for a pop of color and a tangy burst of flavor.