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.
Ingredients
| Mussels | 1 Pound, scrubbed | |
| White wine | 1 Cup (16 tbs) | |
| Basmati rice | 11/2 Cup (16 tbs) | |
| Vegetable oil | 4 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Sweet red pepper | 1/2 To taste, finely chopped | |
| Chorizo sausage | 1/2 Pound, thinly sliced | |
| Boneless skinless chicken thighs | 4 , quartered | |
| Crushed tomatoes | 1/2 Cup (16 tbs), canned | |
| Unsweetened coconut milk | 1 Cup (16 tbs), canned | |
| Salt | To Taste | |
| Ground black pepper | 1/2 Teaspoon | |
| Cumin seeds | 1 Teaspoon, crushed | |
| Garam masala | 1 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| 1/2 tsp smoked Spanish paprika or plain paprika | ||
| Generous pinch saffron strands | ||
| White vinegar | 2 Tablespoon | |
| Scallops | 6 Large, quartered | |
| 20 raw, peeled and deveined shrimp | ||
| Coriander | 2 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
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
Comments: 3 |
Add a Comment
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 says :
Looks very good. Thanks for sharing the recipe.
Posted on: 19 February 2008 - 11:07pm
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
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