Chinese Fusion Seafood Paella
Welcome to Superfood Mondays with Chilli No. 5. Bringing the Riviera the healthiest & tastiest recipes for you to try at home. Today we have a flavour explosion with a Chinese Fusion Seafood Paella using Chilli No. 5’s fantastic Chinese hot and sour sauce. This dish is a healthier version of the well-known Chinese seafood fried rice, taking on the concept of a Spanish paella but with Chinese ingredients and flavours. Chilli No. 5’s Hot and Sour Sauce adds additional depth of flavour to both the homemade stock as well as the finishing of the dish, while also adding an extra burst of superfoods and supplements. Packed with nutrient-rich prawns, mussels and crab meat, this dish also benefits from the depth of flavour and nutrition that comes with boiling down the bones of the John Dory and then finishing it off with its lightly grilled fillets. This dish is bursting with good-for-you ingredients; great for enhancing your overall health and energising your day. A luxurious, delicious, yet healthy dish, perfect for cooking outdoors and sharing with friends. Watch the Chilli No. 5 chefs preparing Chinese Fusion Seafood Paella by searching YOUTUBE for “Superfood Mondays”.
Servings: 4 people
- cooking board
- good knife
- frying pan
For the Stock
- 2 Fish Fish Bones for Stock
- 4 Spring Onions
- 1 thumb ginger sliced
- 1 bulb fennel
- 50 ml Chilli No. 5 Chinese Hot & Sour
- 50 ml water
For the Paella
- 200 g smoked bacon
- 1 tbsp Sunflower Oil
- 8 Spring Onions
- 2 Red Chillis
- 1 thumb Ginger chopped
- 2 bulb Garlic
- 500 g Paelle Rice
- 200 g Crab Meat
- 1 kg Raw Shell on Tiger Prawn
- 400 g Fresh White Fish Filet
- 1 bunch Coriander
- 2 Limes
- 5 g Sesame Seeds
- 25 ml Chinese Hot & Sour from Chilli No. 5
- Put all the stock ingredients into a pot and simmer for 20 minutes with a lid on.
- Take the paella pan over a medium heat and add the sunflower oil. Fry off the bacon, once crispy add in spring onions, chopped chillies, ginger and garlic. Then the paella rice.
- Stir to make sure the rice is fully coated in the fat.
- Add in crab meat.
- Start adding in stock – ladle by ladle, stir as you go.
- Grill the mussels in coals or steam in a pan if you don’t have a BBQ.
- Add them to the paella as soon as they begin to open.
- Strain in the rest of the stock into the paella.
- Grill the prawns over coals or grill of indoors, once lightly cooked nestle them into the cooking paella.
- Dry the skin of the white fish and brush the flesh side with the Chinese Hot and Sour Sauce and grill until lightly cooked before adding to the paella.
- Continue to cook the paella until the rice is al dente.
- Remove from the heat and finish the paella with some more chopped chilli, coriander, wedges of lime, sesame seeds and a final drizzle of the sauce.