CAN YOU USE SUSHI RICE FOR PAELLA RECIPES

Steps:

• First, let’s prepare the prawns. Using a bamboo stick, remove the sand vein.
• Trim off the legs and remove the antennae.
• Rinse the prawns in a bowl of about 3 percent cold salt water. Then, rinse them with cold fresh water.
• Place them onto a tray and remove the moisture with a paper towel.
• Soak the saffron threads in the water for over 20 minutes to extract the color.
• Let’s make the Paella. Add the olive oil to a pan and place the crushed garlic clove into it. Heat it on low heat. You can tilt the pan to submerge the garlic in the oil.
• When the aroma grows stronger, add the sliced octopus. Sprinkle on the pepper. The octopus easily becomes tough so remove as soon as it warms up.
• Next, add 1cm (0.4") thick red bell pepper strips and half-cut string bean pods. Season them with salt and pepper. Stir-fry the vegetables.
• When the colors become more vibrant, remove.
• Add the prawns, squid rings and chicken pieces. Season the chicken with salt. Then, sprinkle pepper on all the ingredients. If there isn’t enough oil, add more.
• Lightly brown the prawns, and then flip them over. Flip the squid rings also to avoid overcooking.
• When the other sides of the prawns also brown, save them on a plate. If the ingredients stick to the bottom, cool the pan on a dampened kitchen towel. This will help to detach them from the pan.
• Now, flip the chicken over and stir-fry.
• Remove the squid and chicken. You don’t need to cook them completely at this stage since they will be cooked later.
• Next, add the chopped garlic and onion. Add the extra olive oil. Then, saute until the onion becomes translucent.
• Add the coarsely chopped tomato and paprika powder.
• Continue to saute until the water is almost completely reduced.
• Now, reduce the heat to low. Add the rice. Japanese rice has a sticky texture so the rice is often sauted to help separate each grain.
• Saute the rice for about 2 minutes. Then, add the white wine.
• Next, add the remaining seafood and chicken broth to the saffron water. Add water to increase it to 280ml (1.2 cups).
• Pour the saffron water over the rice. Add the salt and bouillon powder. Distribute the rice evenly. Avoid mixing to keep the rice from getting gooey.
• Bring it to a boil on medium heat.
• When it begins to boil, cover. Reduce the heat to low and simmer for 15 minutes.
• Now, distribute the chicken pieces onto the rice.
• Add the squid. Then, arrange the prawns.
• Cover again. Cook on low heat for 5 more minutes.
• You can also reduce the moisture on the surface to taste. In order to do this, place the paella in the preheated oven and bake at 250°C (482°F) for a couple of minutes. This will make the texture more palatable but be sure to use an oven-safe pot or pan.
• Remove the pan from the oven and place it onto a trivet. Arrange the octopus. And distribute the red bell pepper and string bean pods.
• Finally, garnish with the lemon wedges. Ladle the paella in an individual bowl and squeeze over the lemon. The refreshing tartness will bring out the flavor, making the dish more delicious.