Hokkien Mee-style Seafood Paella

Mains
One-pot
Seafood

Easy Level:

Servings:

4-6 pax

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
g
g
Prawns
0.00
g
g
Prawns
0.00
tbsp
tbsp
Lard
0.00
tbsp
tbsp
Lard
0.00
g
g
Roast pork (diced)
0.00
g
g
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
cloves
Garlic (minced)
0.00
cloves
cloves
Garlic (minced)
Salt and pepper
Salt and pepper
0.00
g
g
Canned tomatoes
0.00
g
g
Canned tomatoes
0.00
tsp
tsp
Chilli powder
0.00
tsp
tsp
Chilli powder
0.00
ml
ml
Dry sherry
0.00
ml
ml
Dry sherry
0.00
g
g
Spanish rice
0.00
g
g
Spanish rice
Prawns
Prawns
0.00
g
g
Squid
0.00
g
g
Squid
0.00
g
g
Clams
0.00
g
g
Clams
Crispy pork lard
Crispy pork lard
Kalamansi
Kalamansi
Coriander
Coriander

Prawn stock

0.00
tbsp
tbsp
Lard
0.00
tbsp
tbsp
Lard
0.00
cloves
cloves
Garlic (sliced)
0.00
cloves
cloves
Garlic (sliced)
0.00
Red onion (sliced)
0.00
Red onion (sliced)
Prawn shells
Prawn shells
0.00
g
g
Ikan bilis
0.00
g
g
Ikan bilis
0.00
tsp
tsp
White peppercorns
0.00
tsp
tsp
White peppercorns
0.00
litre
litre
Boiling water
0.00
litre
litre
Boiling water
0.00
g
g
Rock sugar
0.00
g
g
Rock sugar
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tsp
tsp
Saffron
0.00
tsp
tsp
Saffron

Steps

1

Peel prawns and set aside prawns.
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.
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.
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.
Add in ikan bilis, and white peppercorns and stir fry.
Mark as completed

5

Add boiling water, rock sugar, fish sauce and mix well.
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.
Cover and simmer on low heat for at least, 30 minutes.
Mark as completed

7

Meanwhile, prepare other ingredients for paella.
Meanwhile, prepare other ingredients for paella.
Mark as completed

8

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

11

Add in canned tomatoes, chilli powder, mix well. Deglaze with sherry and reduce for about 5 minutes.
Add in canned tomatoes, chilli powder, mix well. Deglaze with sherry and reduce for about 5 minutes.
Mark as completed

12

Add in spanish rice, and prawn stock and mix well.
Add in spanish rice, and prawn stock and mix well.
Mark as completed

13

Cook on medium-low without covering or stirring for about 20 minutes.
Cook on medium-low without covering or stirring for about 20 minutes.
Mark as completed

14

Top with prawns, squid, clams, and cook for 3-5 minutes.
Top with prawns, squid, clams, and cook for 3-5 minutes.
Mark as completed

15

Turn off heat and cover with foil for about 10 minutes.
Turn off heat and cover with foil for about 10 minutes.
Mark as completed

16

Open foil and garnish with calamansi, pork lard and coriander.
Open foil and garnish with calamansi, pork lard and coriander.
Mark as completed

More of what you like. Bookmark these recipes.

For 2
Fusion
Pasta
Seafood
For 2
Fusion
Mains
Pasta
For 2
Mains
Pasta
Seafood
For 2
Fusion
Mains
Pasta
Seafood
For 2
Fusion
Mains
Mushrooms
Pasta
Chinese
Chinese New Year
Leafy
Mains
Mushrooms
Poultry