Cooking 101: Seafood Miso Paella

When you think of Paella, you think: Complicated. Chef Ho Chen Fei of the Orchard Hotel proves you wrong with his easy-to-cook Seafood Miso Paella recipe. Even dads who have no real experience in the kitchen can prepare this! Serves 2 to 4 Ingredients: 1 onion, diced 1 clove of garlic, sliced 1 whole Bell Pepper, sliced 1 whole tomato, chopped 1 Tbsp. Yellow Miso Paste 1 Tbsp. Paprika Powder A pinch of Saffron 300 Gms of rice 5 large tiger prawns Shellfish of your choice (in this recipe, Chef used Prawns, Mussels, and Clams) Extra Virgin Olive Oil For Garnishing: Dried Japanese Seaweed Powder Chopped Spring Onion Lemon Slices Edamame Beans Procedure

1.
Pour extra virgin olive oil in the flat pan, just enough to glaze it. Add in chopped onions and garlic. Stir for a few minutes

2.
Put the live prawns in the prawn and stir. Do not let it overcook. So when the prawns have turned orange, remove from pan.

3.
When you have set aside the prawns in a bowl, you can now add in the clams and mussels. Add the chopped tomatoes, paprika, and miso paste. Lastly, add a pinch of saffron.

5.
Add the shellfish stock and let it boil for about 5 minutes. During this time, the mussels and clams will start opening their shells to add in more flavour to the dish.

6.
Put the rice and let it boil until it absorbs the stock. This usually takes 15 to 20 minutes.

7.
Put the fire in low heat then add the prawns and edamame beans, dried Japanese seaweed, and the chopped spring onions. Stir for a few minutes.

8.
Remove from heat and put in a plate. Squeeze some fresh lemon juice and serve hot.

Recipe by Chef Ho Chan Fei of The Orchard Cafe Special thanks to Amy Ang and Michelle Xing of The Orchard Hotel Check out more spanish cuisine you can try out here Customize your meals with these DIY restaurants!