There was an 8.9 earthquake in Japan last night and I want to thank everyone for your concerns. I just talked to my mother on the phone (5am there) after hours of not being able to reach her. She informed me that my family is okay. My friends are also okay although I haven’t got response from all of them.
I debated if I should talk about food when you are probably worrying about me and my family, but I wanted to take this opportunity to remind all of you to prepare an emergency kit or update your kit if it has expired. It’s better to be well-prepared than not being prepared at all. I pray for Japan to recover from this natural disaster soon.
Once in a while I enjoy cooking non-Japanese food, like paella. The recipe I share may not be labeled authentic because I use Japanese rice instead of Bomba or Calasparra rice. However this recipe allows you to prep the paella using the existing ingredients that are already in the pantry. Like me who once in a while cooks non-Japanese meals, but I don’t want to go out to buy ingredients I typically don’t use. The cooking time is based on Japanese rice I used and the method is my original. If you don’t have a paella pan, you can use a large stainless-steel skillet instead. You don’t need to buy a paella pan unless you cook paella often. I use my favorite red cast-iron braiser, which is supposedly not a perfect pan for paella because it retains too much heat. But it always worked fine for me and I like that I can bring it directly to the table and the presentation looks lovely. Enjoy!
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- 1 tsp Spanish saffron (I buy from Trader Joe’s)
- 3 tsp water (warm)
- 3 cups chicken stock/broth
- 1½ cups uncooked Japanese short-grain rice (1½ cups = 350 ml or 2 rice cooker cups)
- 1½ Tbsp extra virgin olive oil
- 2 cloves garlic (minced)
- ½ cup white wine
- ½ red bell pepper (sliced)
- ½ orange bell pepper (sliced)
- 2 chicken thighs (cut into small pieces)
- ¾ lb sliced squid (rinsed)
- 8 Tiger shrimp (uncooked, rinsed) (I prefer keeping the shell for retaining more flavor)
- ¾ lb manila clams (de-gritted)
- 8-10 asparagus
- Sea salt
- freshly ground black pepper
- 2 green onions/scallions (chopped)
- Lemon (to serve)
- 4 hours prior to cooking, de-grit the clams. Gather all the ingredients.
- hours prior to cooking, soak saffron in warm water and set aside.
- Preheat oven to 425F. In a small saucepan, bring the chicken stock to a boil and set aside.
- Heat the oil in a paella pan (I use a cast iron braiser) on medium heat and add rice. Stirring constantly for 5 minutes, or until the rice is translucent.
- Add garlic and stir for a couple of minutes.
- Then add white whine. Let all the wine evaporated.
- Add the chicken stock and mix well.
- Add saffron including saffron water and bring it to a boil.
- After boiling, place bell peppers on top of rice.
- Transfer the pan into the oven and cook at 425F for 10 minutes.
- After 10 minutes, take out the pan and quickly place the chicken, squid, tiger shrimp, manila clams, and asparagus on top of rice and bell peppers. Put the pan back into the oven.
- Cook for 20 minutes. After it’s done, take out the pan from the oven and sprinkle salt, black pepper, and green onions. Serve with lemon wedges if you like.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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it looks really good, and not difficult. Im gonna try this recipe next week.
but what the temperature for cooking in the oven?
Hi Aria! Sorry it was a bit confusing. I wrote to “preheat oven to 425F” in Step 3. I just updated the recipe and wrote the 425F in step 10 too. THANK YOU!! 🙂
Hi Namiko…
Thank you for the paella recipe.
May I ask…what if I omit the white wine? Can I subsitute it with a non alcoholic substitute? What will be best?
Thank you
Hi Marhamah! You can use water or broth instead. 🙂
If I need to double the amout, do I double everything? Like double the stock? I don’t want the rice too mushy or undercooked. .thanks
Hi Hong! Will need to double everything – though I assume your pot size may not be double then the ingredients may not fit?! I haven’t doubled this recipe to make yet, so I can’t gurantee… but usually we just double or triple as you need. 🙂
Hi Nami,
Thanks for this easy recipe. I substituted asparagus with frozen peas. Since I did not know if my new paella pan could be put in the oven or not, I cooked using the stovetop. The paella was so flavorful. Thanks.
Hi Darlene! I’m so happy to hear yours came out well. Thank you so much for your kind feedback! 🙂
Nami. i belive there is typo at total cooking time. should be 1 hour 10 min instead of 5 hr 10 min?
cheers
Eddie
Hi Eddie! Thanks for asking! I actually included the de-gritting time, which is about 4 hours in advance. It’s inactive time, but I don’t want to surprise people that they purchase clams and didn’t include 4 hours of waiting period. I’ll mention that in the step 1. Thank you!!!