Hokkien Mee-style Seafood Paella

Mains

One-pot

Seafood

We’re challenging our creativity this Christmas with a Hokkien Mee-style Seafood Paella recipe.

Adding Singaporean flavours to this iconic Spanish dish was a combination we weren’t expecting — BUT IT WORKS! It’s the perfect balance of umami, seafood and tanginess in one dish.

Though paella is traditionally cooked with a paella pan, we opted for a wide pan which works as well!

We made a homemade sofrito (paella sauce) with sweet, bright tomato puree and classic Singaporean Hokkien Mee flavours of pork lard. We mixed in Spanish rice and added in saffron-infused prawn stock that we made from scratch too. Topped with plenty of seafood, roasted pork and crispy pork lard and garnished with kalamansi, here’s a great meal to enjoy with the best company. Salud!

Ingredients

Adjust Servings

US / Metric

0.00

Prawns

0.00

Prawns

0.00

tbsp

Lard

0.00

tbsp

Lard

0.00

Roast pork (diced)

0.00

Roast pork (diced)

0.00

Red onion (fine dice)

0.00

Red onion (fine dice)

0.00

Red bell pepper (fine dice)

0.00

Red bell pepper (fine dice)

0.00

cloves

Garlic (minced)

0.00

cloves

Garlic (minced)

Salt and pepper

0.00

Canned tomatoes

0.00

Canned tomatoes

0.00

tsp

Chilli powder

0.00

tsp

Chilli powder

0.00

Dry sherry

0.00

Dry sherry

0.00

Spanish rice

0.00

Spanish rice

Prawns

0.00

Squid

0.00

Squid

0.00

Clams

0.00

Clams

Crispy pork lard

Kalamansi

Coriander

Prawn stock

0.00

tbsp

Lard

0.00

tbsp

Lard

0.00

cloves

Garlic (sliced)

0.00

cloves

Garlic (sliced)

0.00

Red onion (sliced)

0.00

Red onion (sliced)

Prawn shells

0.00

Ikan bilis

0.00

Ikan bilis

0.00

tsp

White peppercorns

0.00

tsp

White peppercorns

0.00

litre

Boiling water

0.00

litre

Boiling water

0.00

Rock sugar

0.00

Rock sugar

0.00

tbsp

Fish sauce

0.00

tbsp

Fish sauce

0.00

tsp

Saffron

0.00

tsp

Saffron

Steps

1

Peel prawns and set aside prawns.

Mark as completed

2

In a stock pot over medium heat. Add in pork lard. Add in sliced garlic and onions. Stir fry until fragrant.

Mark as completed

3

Add in prawn shells and stir fry until dry and fragrant, for about 5-10 minutes.

Mark as completed

4

Add in ikan bilis, and white peppercorns and stir fry.

Mark as completed

5

Add boiling water, rock sugar, fish sauce and mix well.

Mark as completed

6

Cover and simmer on low heat for at least, 30 minutes.

Mark as completed

7

Meanwhile, prepare other ingredients for paella.

Mark as completed

8

Once the stock is done, strain and add saffron into the broth. Mix evenly.

Mark as completed

9

To make paella, on a wide pan, at least 30cm wide. Over medium heat, add 2 tbsp pork lard.

Mark as completed

10

Add in diced roast pork, stir fry until lightly charred. Add in finely diced red onion, red bell pepper, minced garlic and season with salt and pepper. Stir fry until fragrant.

Mark as completed