Recipe Ingredient
- 300g short grain rice (Akita kom achi) or Jasmine sushi rice
- 1 tbsp paprika
- 1 tbsp chopped garlic
- 1 tsp chopped ginger
- ½ an onion, halved and sliced thinly
- 2 tomatoes, skinned and chopped
- 2-2 1/2 tbsp olive oil
- 600ml water
- 125ml white wine
- 400g clams
- 1 crab, cleaned and chopped into bite-sized pieces
- 2 bay leaves
- 1/2 tsp turmeric powder
- Seasoning for the rice:
- 1 1/2 tsp ikan bilis stock granules
- 1/2 tsp sugar
- 1/4 tsp pepper
- 1 tbsp Maggi concentrated chicken stock
- For extra chicken stock:
- 800ml water
- 1 tbsp Maggi concentrated chicken stock
Instructions
- Wash the clams well to get rid of all the mud outside, then soak for at least 1 1/2-2 hours in salted water (500ml water to which a tablespoon of salt has been added). This helps to get rid of any sand in the clams. Drain well in a colander.
- Heat olive oil in a wok, sauté ginger and garlic until fragrant. Add onion and fry for 4-5 minutes until the onion turns soft. Add the rice and paprika and cook for 1-2 minutes stirring occasionally.
- Add the tomatoes, turmeric powder, water and wine. Add seasoning and stir well to combine. Cook for 10-12 minutes or until rice is just cooked.
- Put clams, crabs and extra chicken stock in a saucepan. Cover and cook over medium heat for 4-5 minutes. Hold the saucepan with the lid tightly covered, shake occasionally until the shells of the clam have opened and the crab is cooked. Drain the clams and crab; sprinkle a little sesame oil and fry briskly over a medium high heat until fragrant.
- To serve, scoop out a ladleful of paella rice on to individual serving plates and top with enough clams and crab. Serve immediately with a slice of lime wedge.
