Whether I am in Manila or Barcelona, nothing beats the delight of having paella, the Spanish rice dish teeming with meat, seafood and vegetables. And the only legitimate way to enjoy it is direct from the paellera, the shallow frying pan used to cook it in.
This seafood rice recipe is not quite your traditional paella, but pretty close. You can use as many of the paella ingredients, or you can zero in on whatever seafood is available in your freezer or pantry.
I used a combination of fresh and canned seafood: shrimp, calamari, baby clams and smoked oysters. I cooked the rice in clam juice and chicken broth, using a large wok before adding the seafood ingredients. One non-traditional ingredient I used is turmeric, that ever popular yellow Indian spice. It gave my seafood rice a distinct flavor and pleasant aroma.
2 cups white rice (rinsed and drained)
4 cloves garlic
1 tbsp sliced ginger
1 stem green onions, chopped
2 cups clam juice
3 cups chicken broth
1 can (10 oz) boiled baby clams, drained
1 can (3 oz) smoked oysters, drained
3 pcs. shrimp, peeled with tail on
3 pcs. cleaned squid, sliced, with tentacles (separated)
2 tbsps Olive oil
1/2 tsp turmeric
1 tbsp soy sauce
Salt and pepper to taste
1 tsp sesame oil
More green onions and fresh cilantro for garnish
Optional: Thai sweet chile sauce
In a large pan or wok, heat Olive oil over medium-high heat. Add garlic and saute until browned. Add ginger and green onions and continue to cook for one minute. Add in rice and stir fry for about 2 minutes. Add clam juice and chicken broth and bring to quick boil. Reduce heat and simmer until most of the liquid has evaporated. Add clams, oysters and squid. Add salt and pepper to taste. Add sturmeric. Add soy sauce. Add sesame oil. Turn heat to low and cook until rice is just about dry. Add shrimp and cook until they turn orange. Remove from heat and serve warm. Garnish with more green onions and cilantro. If desired, serve with a side of Thai sweet chile sauce.