Oh Happy day! I think I cracked the code!

I had this yummy Asian stir fry rice at a restaurant last year that I couldn't stop thinking about...it was a "special" and it's not on the menu on a  regular basis. I kept thinking about it, and decided to try to recreate it today and by jove I think I've got it! I cracked the code!

Asian Rice
Serves 2-3

Angus beef sirloin - diced - should equal to 1 cup

Hinode Calrose rice - 1 cup
1 2/3 cups water 

4 large cloves garlic peeled and chopped

Fresh ginger - 2 tablespoons peeled and chopped

1/4 cup bell pepper diced or 1/4 cup green onions sliced or  1//2 cup frozen peas (something green!)
1/2 onion diced

1 medium carrot diced

1 tablespoon canola oil

1 -2 tsp sesame oil

 2 -3 tablespoons soy sauce

Salt and Pepper
1 green onion sliced for garnish

Prepare rose rice: Add 1 cup calrose rice to 1 2/3 cup rice. Stir and bring to boil, cover and lower heat to low for 15 minutes.

Remove rice to a bowl and cool in fridge for about 30 minutes, then add 2 tablespoons soy sauce and 1 tsp sesame oil to rice. Stir together and place back in fridge for now.

Next, prep your vegetables and toss them in a bowl together: Garlic, ginger, carrot, onion, bell pepper (or peas or green onion if using) Bell pepper or green onions add a bit more of a kick, however if you don't have  those on hand frozen peas always do the trick when you want to add a bit of color.

Stir fry the diced sirloin in 1 T canola oil, when no longer pink, add  the bowl of veggies to the pan and stir- fry on med heat until the onions and  carrots are just done. (about 10 minutes). Add the rice to the pan at this point and stir fry all together for about 5 minutes. Add the very end you can drizzle a few  more drops of sesame oil or a tablespoon of sliced green onion just before serving.

Making Paella

Make a run to your local "specialty" market...you'll need a few  items that your local supermarket may not carry.  Spanish Chorizo, Smoked Pimenton (a special smoked paprika-a must for paella), arborio or bomba rice, and saffron. The remaining items you can pick up at your local supermarket or you may already have most of them in your pantry!
You'll need a large round heavy flat bottomed pan. There are Paella pans on the market but I have never used one. Here is a link to La Tienda that sells all things Paella and more: http://www.tienda.com/

There are many recipes out there for Paella. We have made Paella many times and this recipe has
evolved as our very own Paella recipe over the the years.

Paella

Serves 4-6

Ingredients:

2 boneless skinless chicken breasts

1/2 lb prawns - if they are already cooked you will not need to pre-saute per recipe. I usually buy prawns uncooked.

2 links Spanish Chorizo sliced into 1/4 inch slices
(Be sure to use Spanish chorizo. It has the shape and firm texture of salami but the links are smaller and darker in color)

1 large onion - diced
1 green bell pepper - diced

1/2 cup fresh finely chopped parsley

1 cup frozen peas

Olive oil

1 teaspoon saffron threads

1 1/2 tablespoons smoked (paprika) pimenton

1 20 oz can diced tomatoes - don't drain

2 bay leaves

1/2 cup white wine

5 1/2 cups-  Swanson's chicken broth

2 cups arborio or bomba rice

1 tablespoon salt (I use Maldon sea salt for Paella.  Beware however, once you taste Maldon you'll be spoiled...and may never go back to Morton's)

1-2 lemons to serve with and or garnish

salt & pepper

I always chop and measure out all the ingredients first! It makes the process of making the paella more fun once you start adding ingredients. When everything's prepped and  ready you can focus on following the recipe, and enjoy that glass of wine as you follow the steps!

Heat 1 tablespoon olive oil in large pan - saute prawns over medium heat - 3 minutes per side and set
aside on a plate.

To large pan add 1 tablespoon olive oil and saute the chicken breast till brown and set aside on plate.

Into the large pan toss in the chopped onion and bell pepper and lower the heat to medium-low and saute for 8 minutes.
In a small saute pan saute the chorizo slices for a few minutes. Your going to add half the chorizo to the pan with the onions and pepper now and half later. It's not the end of the world if you add it all now-we just like to add the 2nd half of the chorizo later so the chorizo on top is still crisp and spicy when we serve it.

Next, to the large pan, add in the can of diced tomatoes, 1 tsp saffron threads, 1 1/2 tablespoons smoked pimenton and  2 bay leaves. Stir and then simmer all together for 5 minutes.

Next, add 1/2 cup white wine and simmer 2 minutes. Sometimes if I'm feeling generous to the paella I'll make that 3/4 cup. If not, more wine for me!

Next, stir in the 5 1/2 cups chicken stock and 1 tablespoon salt, and bring to a boil. .
Once the liquid reaches a boil, stir in your 2 cups rice, and then quickly lower the heat to a nice
simmer (low)

Stir in the 1 cup peas, 1/2 cup chopped parsley, and gently stir.
Cut the sauteed chicken into 1 inch pieces and add chicken to the pan. Gently stir.
Set the remaining sliced chorizo on top.
Last, carefully arrange your prawns on top. No more stirring! Taste for seasoning at this point and sprinkle in more S&P if needed.
Let this all simmer away for 30-45 minutes. (you want it gently simmering away on a low heat) When the liquid is absorbed and you hear a "crackling" at the bottom of the pan when the paella is ready. Gently lift with a spatula to see if the liquid is absorbed from time to time. You don't want to burn the rice at the bottom of the pan but you definitely want it to brown a little! The ideal paella has a toasted rice bottom called socarrat. 

When the paella is ready, remove from heat and cover for 5 minutes. This makes lifting the paella from the pan a little easier.
Serve with quartered lemons and a loaf of good bread and your favorite wine! Enjoy!

This is great the next day heated up in the pan with a little olive oil. Add a little liquid to the pan and warm it up! I find the paella "crackles" up nicely the next day when you heat it up!