Asian Seafood Paella with Red Curry Essence

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

4 c
rice (cooked)
1 T
Butter
10 U
pieces saffron paste
  U
Tiger shrimp (peeled 16-20 count)
  U
sea scallops (20-30 count)
3 U
pieces Canadian clam
3 U
pieces New Zealand green mussels
5 U
pieces calamari
4 U
pieces diced king salmon
1 T
Butter
1 t
garlic (ground)
1 t
ginger (ground)
1 T
scallions (diced)
3 T
shallots (diced)
3 T
Butter
1 c
heavy cream
1 T
curry powder
2 1⁄2 T
sugar
1 U
bay leaf
1 t
salt
2 T
Thai Red Curry Paste
2 T
coconut milk
1 T
cornstarch

Directions

Stir fry the cooked rice with saffron, butter and saffron paste in wok at high heat or a home frying pan until all the rice turns yellow. Place in clay pot. Blanch the seafood ingredients in boiling water for 2 to 3 minutes. Drain. Sauté garlic, ginger, scallions and shallots with butter for about 30 seconds or until shallots turn transparent. Keep stirring. Add the sauce ingredients to above mixed ingredients. Keep stirring until all the butter melts and the sauce boils. Add the cooked seafood ingredients and stir until well mixed. The sauce thickens as it reduces. Pour onto the butter saffron rice. Sprinkle with 1 t Philippine Saffron. Cover and serve.

Chef Note: Use a Chinese Hot Pot (clay pot).
There are three types of saffron: Spanish saffron is $80-$100/ounce, Philippine or Chinese Saffron is $6-$10/ounce, and Saffron Paste is $1.59 -$1.75 per bottle.