Vietnamese-style Paella

Ingredients

While the original Spanish paella typically includes ingredients like saffron, chorizo, and paprika, this Vietnamese adaptation incorporates Vietnamese spices such as lemongrass, ginger, and fish sauce. The dish also features a variety of fresh seafood commonly found in Vietnamese cuisine, such as shrimp, squid, and mussels. We alse have the original recipe for Paella, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, diced 1 onion, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 200g squid, cleaned and sliced into rings 200g squid, cleaned and sliced into rings
• 200g mussels, cleaned and debearded 200g mussels, cleaned and debearded
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 80g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large paella pan or a wide, shallow skillet, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic, sliced ginger, and diced onion. Sauté until fragrant and the onion becomes translucent.
4. 4.
   Add the sliced red bell pepper and julienned carrot. Cook for 2-3 minutes until slightly softened.
5. 5.
   Push the vegetables to one side of the pan and add the shrimp, squid, and mussels. Cook until the seafood is almost cooked through.
6. 6.
   Add the rice to the pan and stir well to coat it with the flavors of the vegetables and seafood.
7. 7.
   Pour in the chicken or vegetable broth, fish sauce, and soy sauce. Stir gently to combine.
8. 8.
   Place the bruised lemongrass stalk on top of the rice mixture.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
10. 10.
    Remove the lemongrass stalk and discard.
11. 11.
    Garnish the Vietnamese-style paella with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract.
• Squid — Clean the squid thoroughly, removing the skin, beak, and internal organs before slicing.
• Mussels — Scrub the mussels under cold water and remove any beards or barnacles.

Tips & Tricks

• For added flavor, marinate the seafood in a mixture of fish sauce, ginger, and garlic before cooking.
• Use a wide, shallow pan or a traditional paella pan to ensure even cooking and a crispy bottom layer of rice.
• Adjust the spice level by adding sliced chili peppers or chili flakes for a spicier version.
• Serve the Vietnamese-style paella with a side of pickled vegetables for a refreshing contrast.
• Leftovers can be enjoyed the next day by reheating in a pan with a splash of broth to keep the rice moist.

Serving advice

Serve the Vietnamese-style paella hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the dish. This adds a burst of citrus flavor that complements the seafood and spices.

Presentation advice

Present the Vietnamese-style paella in the paella pan or a large serving dish, allowing the vibrant colors of the seafood and vegetables to shine through. Sprinkle some additional fresh cilantro on top for an appealing touch.