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Paella Japonesa (How to Make Japanese-Style Paella) - Video Recipe
by
ochikeron
Calificación: 4.0
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,%20y%20camar%C3%B3n%20sin%20cabeza%20(usado%20ingredientes%20muy%20econ%C3%B3micos%20en%20Jap%C3%B3n).%20Y%20tambi%C3%A9n,%20no%20tenemos%20paellera%20por%20eso%20cocin%C3%A9%20en%20sart%C3%A9n.%3C/p%3E%3Cp%3ELo%20siento%20no%20es%20la%20paella%20Valenciana%20o%20Espa%C3%B1a,%20pero%20te%20gustan%20mi%20receta!!!%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=xwk9Z1Wi1kM%3C/p%3E%3Cp%3EPaella%20is%20a%20traditional%20dish%20from%20Spain,%20a%20very%20tasty%20rice%20dish%20with%20seafood.%3C/p%3E%3Cp%3EBut%20in%20Japan,%20mussel%20and%20head-on%20shrimp%20are%20very%20expensive,%20so%20I%20used%20Japanese%20ingredients,%20such%20as%20shimeji%20mushrooms,%20clams%20(in%20season%20now),%20and%20head-off%20shrimps.%20Also,%20we%20don't%20own%20paellera%20(paella%20pan)%20in%20Japanese%20households,%20so%20I%20used%20a%20frying%20pan%20(Tefal%20pan%20with%20removable%20handle).%3C/p%3E%3Cp%3ESorry%20this%20recipe%20is%20not%20from%20Valencia%20or%20Spain,%20but%20I%20hope%20you%20like%20my%20recipe!!!%3C/p%3E%3Cp%3EPaella%20Japonesa%20(How%20to%20Make%20Japanese-Style%20Paella)%3C/p%3E%3Cp%3EDifficulty:%20Easy%3C/p%3E%3Cp%3ETime:%2040min%3C/p%3E%3Cp%3ENumber%20of%20servings:%203%20people%3C/p%3E%3Cp%3ENecessary%20Equipment:%3C/p%3E%3Cp%3E26cm%20(10.2inch)%20frying%20pan%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1.%20If%20your%20clams%20have%20some%20sand%20in%20them,%20place%20the%20clams%20in%20a%20dark%20container%20and%20fill%20it%20with%20salted%20water%20(as%20salty%20as%20sea%20water).%20And%20let%20sit%20for%20several%20hours.%20The%20clams%20push%20salt%20water%20and%20sand%20out%20of%20their%20shells.%3C/p%3E%3Cp%3E2.%20Soak%20a%20pinch%20of%20saffron%20in%20the%20350ml%20hot%20water%20to%20extract%20the%20color.%3C/p%3E%3Cp%3E3.%20Devein%20shrimps%20with%20shells%20using%20a%20bamboo%20skewer%20or%20a%20toothpick.%20Cut%20squid%20into%20rings.%20Cut%20chicken%20and%20bacon%20strips%20into%20bite-sized%20pieces.%20Break%20shimeji%20mushrooms%20into%20pieces.%20Mince%20the%20onion%20and%20garlic.%20Cut%20peppers%20into%20strips.%20Dice%20the%20tomato.%3C/p%3E%3Cp%3E4.%20Heat%20the%20olive%20oil%20in%20a%20pan.%20Saute%20onion%20and%20garlic%20until%20fragrant.%20Add%20bacon%20and%20chicken,%20and%20cook%20until%20cooked%20through.%20Then%20add%20rice%20and%20stir%20until%20evenly%20coated%20with%20oil.%3C/p%3E%3Cp%3E5.%20Add%20white%20wine%20(or%20sake),%20saffron%20hot%20water%20(2.),%20bouillon%20cube%20(or%20consomme%20cube),%20bay%20leaf,%20shimeji%20mushrooms,%20and%20diced%20tomato.%20Cover%20(use%20a%20lid%20without%20a%20hole,%20or%20if%20you%20have%20a%20hole%20on%20your%20lid,%20seal%20it%20with%20aluminum%20foil)%20and%20bring%20to%20a%20boil%20on%20high%20heat%20for%205%20minutes.%3C/p%3E%3Cp%3E6.%20Add%20shrimps%20and%20clams%20on%20top%20of%20the%20rice.%20Cover%20and%20set%20to%20low%20heat%20and%20let%20it%20simmer%20for%2013-15%20minutes%20until%20water%20is%20absorbed%20and%20rice%20is%20cooked%20-%20you%20can%20quickly%20peep%20into%20the%20pot%20and%20check.%3C/p%3E%3Cp%3E7.%20Arrange%20peppers%20on%20top,%20cover%20again,%20and%20steam%20on%20low%20heat%20for%205%20minutes.%3C/p%3E%3Cp%3E8.%20Uncover,%20and%20turn%20the%20heat%20to%20high%20until%20when%20you%20hear%20the%20crackling%20noise%20(until%20the%20liquid%20is%20gone).%3C/p%3E%3Cp%3E9.%20Garnish%20with%20lemon%20wedges%20and%20serve%20directly%20from%20the%20pan.%3C/p%3E%3Cp%3Ehttp://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html%3C/p%3E%3Cp%3EWasabi%20Guacamole%20Japon%C3%A9s%20(Japanese-Style)%20Recipe%3C/p%3E%3Cp%3Ehttp://www.youtube.com/watch?v=8T-BKDFuNWw%3C/p%3E%3Cp%3Ehttp://www.youtube.com/ochikeron%3C/p%3E%3Cp%3E%E2%99%A5Please%20%22Like%22%20me%20on%20Facebook%E2%99%A5%3C/p%3E%3Cp%3Ehttp://www.facebook.com/Ochikeron/%3C/p%3E%3Cp%3E%E2%99%A5Please%20Click%20Below%20and%20Vote%20for%20me%E2%99%A5%3C/p%3E){kind=link}