Dinner at BEARDO's

Got some fresh prawns from Sekinchan today, and had this idea of making Paella for dinner. So got the prawns cleaned and prepared the ingredients.

Must say I cheated on many counts, didn't have the correct Paella rice, so substituted it with basmati rice. Oh yes, Basmati rice. So marinated the prawns with Tumeric, chilly powder and a little salt. Again, substituting saffron with tumeric. On with ingredients, chopped garlic, chopped onions, chopped tomatoes, chopped carrots, chopped fresh button mushroom, chopped chillies, and added chopped cashew nuts and muscat grapes.  For sauteeing, it's olive oil and wine. Preferably white but I used red wine. 

Heat pan and add olive oil. Do not let the oil to over heat as olive oil has lower smoke point, and if its heated to its smoke point then it loses its beneficial compounds.

Keep low fire, and once the olive oil is lightly heated then add garlic and onion and sautee the ingredient.

Then add chopped carrots and cashew nut, and keep sauteing, then transfer the chopped tomatoes. Allow it to mix well.

At this stage, transfer the marinated prawns and allow the ingredients to mix well. Add salt to taste and then add wine and allow it to cook for about 5 minutes.

At this stage transfer the cooked basmati rice and stir well. Again I cheated here by using Basmati rice and not the rice meant for Paella. Allow the entire sauteed ingredients to blend with the rice. Sprinkle the chopped red chillies and muscat grapes, and stir well. Then flattened the rice on the pan and close the lid. Allow it to cooked for while so that it gets drier. But dare not leave it too long, because basmati rice, when it gets burned it will alter the taste unlike the Bomba rice (Valencia Rice) which has a different texture that accommodates it. 

Once done sprinkle dried Thyme and Basil, and close the lid till before its served. Remember to serve hot, otherwise it won't give the oomph.

Viola Dinner is served.

Today we had the privilege of having carrot cake for dessert, baked by Chef De Silva. It was not only yummy but went well with the Paella and the Chilean Carbenet Sauvignon.

So do try and let me know your outcome. I must admit, I cheated on this recipe on many counts, and my friend Chef Jega of La Cocina would definitely be crossed of my version because of its distortion from the original.

ravivarmmankkanniappan@101130062024 3.0567° N, 101.5851° E