Goan Paella Recipe

I kept wondering if there was a Goan recipe for Paella and started searching for same. Sure enough I found this wonderful sounding recipe on Star.com by Sanjeev Chandra and Smita Chandra. Rice cooked with sautéed chicken, chorizo sausage, assorted seafood and spices The chorizo, vinegar, paprika and white wine in this dish are Portuguese contributions, while the spices and herbs are purely Indian. It’s best not to rush the sautéing, as the chorizo needs to impart colour and flavour to the paella while it is being cooked in oil.
Goan Paella picture

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinServings6
CuisineCourse
TasteDish
SpecialityMain Ingredient
Interest Group

Recipe Story

There has been a long Portugese influence on the life-culinary to religion by the Portugese in Goa with generations of inter-marrying. I haven't been able to track down yet when the Spanish were in Goa, but it appears perhaps it had to do with religious presence. Konkani is the most widely spoken language in Goa and I do see connections to Spain in some of the popular music of Goa. Portugal brought Spanish and European rhythms to Goa. Today, Goans are keen on Konkani music adapted from the western styles and more and more musical companies are bringing out cassettes/C to reach out to rural Goans, not to mention Goans who have left home to seek their fortunes abroad. So perhas thecuisne f Spain aswell as music and religion were brought along to oa by the Portugese. Maybe Paella has been popular in Portugal for a long time, after all even Emeril makes Paella!

Ingredients

 Mussels1 Pound, scrubbed
 White wine1 Cup (16 tbs)
 Basmati rice11/2 Cup (16 tbs)
 Vegetable oil4 Tablespoon
 Onion1 Medium, finely chopped
 Garlic2 Clove (5gm), finely chopped
 Sweet red pepper1/2 To taste, finely chopped
 Chorizo sausage1/2 Pound, thinly sliced
 Boneless skinless chicken thighs4 , quartered
 Crushed tomatoes1/2 Cup (16 tbs), canned
 Unsweetened coconut milk1 Cup (16 tbs), canned
 Salt To Taste
 Ground black pepper1/2 Teaspoon
 Cumin seeds1 Teaspoon, crushed
 Garam masala1 Teaspoon
 Cayenne pepper1/2 Teaspoon
 1/2 tsp smoked Spanish paprika or plain paprika
 Generous pinch saffron strands
 White vinegar2 Tablespoon
 Scallops6 Large, quartered
 20 raw, peeled and deveined shrimp
 Coriander2 Tablespoon, chopped

Directions

Rinse and clean mussels. Discard any that do not close when tapped.

Place mussels and wine in deep saucepan over high heat. Cover, boil, then reduce heat to medium and cook 5 minutes.

Remove mussels, reserving 1 cup broth. Discard mussels that haven’t opened.

If desired, discard shells and reserve mussels.

Wash rice in several changes of water, cover with water, soak 15 minutes. Drain in sieve.

Warm 2 tbsp oil in deep heavy saucepan over medium-high heat. Add onions, garlic and sweet pepper, sauté 4 minutes until softened. Add chorizo, sauté 4 minutes. Add chicken, sauté 4 minutes.

Add tomatoes, reserved mussel broth, coconut milk, rice, salt, pepper, toasted cumin, garam masala, cayenne pepper, paprika, saffron and vinegar.

Stir gently, cover and boil over high heat. Immediately reduce heat to medium-low and cook 25 minutes.

Meanwhile, warm remaining oil in non-stick skillet over medium-high heat. Add scallops and shrimp, sauté 4 minutes, until just cooked through.

After paella has been cooking 25 minutes, remove lid and gently fold in reserved mussels and sautéed seafood mixture, lifting it out of any cooking juices remaining in pan (discard juices). Fold in chopped fresh coriander.

Cover, cook 5 minutes. Let paella sit 5 minutes before transferring to platter.

Serves four to six

Comments

Anonymous

Hilda Andrade says :

I have made this dish a number of times and tonight it's on the menu. My husband isn't a fan of Basmati rice though so I use regular long grain; it's worked well for us. My heritage is portuguese from the Azorean Island of Sao Miguel so it's just a great combination for us. Don't let the ingredients intimidiate you. Have everything chopped, or ready to go and it will come together nicely. A lovely dish to be eaten as soon as it's done.
Posted on: 11 July 2012 - 1:27pm
Snigdha profile page

Snigdha says :

Looks very good. Thanks for sharing the recipe.
Posted on: 19 February 2008 - 11:07pm
Ganesh Dutta profile page

Ganesh Dutta says :

Excellent Goan Paella Recipe with very interesing story. This is a great goan food with Portugese Enfluence.It is basically from Meditteranean Cuisine. In my view,this dish is seafood delight because it is truly delicious.Thanks for sharing this nice goan paella recipe.
Posted on: 18 February 2008 - 1:54pm
Quantcast