RICE, FLOUR & NOODLES
Rice is the staple food of about 165 million people in Bangladesh. Almost all of the 13 million farm families in the country grow rice.
For fried rice, always cook the rice grains the previous night and keep them in the refrigerator.
Pasta and noodles are usually cooked for 6 to 7 minutes, except for glass noodles. I would suggest following the package instructions for each and every type of noodles or pasta to make it al dente.
FUSION PAELLA
SERVES
4
PREPARATION
30 Mins
COOKING
40 Mins
“ Paella is the national dish of Spain, originally from Valencia. On my trip to Spain, I was looking for the ‘best paella restaurant’ and the locals came out with one name ‘Martinot’. Experienced a delightful ‘paella’ cooked by Chef Maria Nadal Piquer. Here is my recipe—with a twist.”
PROTEIN MARINADE:
500 g large shrimp, washed, shelled, and deveined
250 g chicken thighs, thinly sliced
250 g squid, cleaned, washed, and cut into round pieces
3 teaspoons paprika powder
1 ½ teaspoons salt
2 tablespoons olive oil
PAELLA:
2 cups short grain rice (Arroz Redond, Arborio, Calasparra)
1 green bell pepper (about 150 g )
2 red spur chillies
¼ cup olive oil
1 cup onion, chopped
1 tablespoon garlic, chopped
1 cup water
1 ½ cups free-range chicken stock (page 349)
1 g saffron threads (soaked in ¼ cup of hot water)
1 tablespoon smoked paprika powder
1 teaspoon cayenne pepper powder
2 teaspoons salt
2 cups roasted tomatoes, finely sliced
½ cup green peas, boiled
¼ cup carrots, thinly sliced
¼ cup white grape juice
1 tablespoon lemon juice
1 tablespoon capers
¼ cup coriander leaves, chopped
¼ cup spring onion, cut into angles
২ কাপ ছোট দানার চাল (আরোজ রেডন্ড, আরবোরিও, ক্যালাসপারা)
১ টি সবুজ কেপ্সিকাম (১৫০গ্রাম)
২ টি লাল মিটষ্টি মরিচ
¼ কাপ অলিভ অয়েল
১ কাপ পেঁয়াজ, কাটা
১ টেবিল চামচ রসুন, কাটা
১ কাপ জল
১ ½ কাপ ফ্রি-রেঞ্জ স্টক (পৃষ্ঠা ৩৪৯)
১ গ্রাম জাফরান থ্রেড ( ¼ কাপ গরম জলে ভিজিয়ে রাখা)
১ টেবিল চামচ স্মোকড পেপারিকা গুঁড়া
১ চা চামচ লাল মরিচ গুঁড়া
২ চা চামচ ললবণ
২ কাপ ভাজা টমেটো, সূক্ষ্মভাবে কাটা
½ কাপ মটরশুঁটি, স্বেদ
¼ কাপ, সিদ্ধ করা ¼ কাপ
¼ কাপ সাদা আঙ্গুর রস
১ টেবিল চামচ লেবুর রস
১ টেবিল চামচ ক্যাপার্স
¼ কাপ ধনে পাতা, কাটা
¼ কাপ পেয়াজপাতা, কুঁচি
DETAILS :
MARINATE the protein separately with the marinade ingredients except for the oil for 10 minutes. Add 2 teaspoons of oil to fry each batch in a frying pan: 3 minutes for chicken and shrimp, and 1 minute for squid on high heat. Set aside.
SOAK the rice in water for 10 minutes and then drain. Grill the bell pepper and the spur chillies. Remove the skin and dice. Set aside.
IN a traditional paella pan, heat ¼ cup of olive oil. Turn the heat to medium-high and add the chopped onions and garlic. Sauté for 2 minutes, then add the rice and cook for 3 more minutes, stirring continuously. Add water and chicken stock. Stir in the saffron along with the soaking liquid, paprika, cayenne pepper, and salt. Add the tomatoes. Cover and cook on low heat for 15 minutes.
UNCOVER the paella pan, and spread boiled peas, carrots, chicken, and seafood over the rice, pushing it into the rice slightly. Add the grape juice and lemon juice. Cover and cook for another 5-6 minutes on medium heat. Remove from heat, and sprinkle the roasted capsicum, spur chillies, capers, coriander leaves, and spring onions. Serve the paella pan straight from the stove to the dining table.
