Asian Grain Paella

Thai Heirloom's Style Paella with a Thai Twist: Using Bue Poh Loh Short Grain Rice and Deconstructed Lean Chorizo.

Ingredients

Ingredients:
- 2 cups Thai Bue Poh Loh short grain rice

For deconstructed chorizo
- 1/2 lb lean ground pork
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp red pepper powder (optional)
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 tsp cinnamon
- 1 tbsp apple cider vinegar
- Salt and pepper, to taste

For Paella
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup tomatoes, diced
- 1/2 tsp saffron threads (optional, soaked in 2 tbsp warm water)
- 3 pieces dried konbu seaweed
- 3 cups chicken stock
- 1 cup water
- 2 tbsp coconut aminos
- 1/2 lb shrimp, unpeeled
- 1/2 lb calamari rings
- 12 clams, cleaned
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish

Instructions

Instructions:

::Prepare the Deconstructed Chorizo::
1. In a bowl, mix lean ground pork with smoked paprika, garlic powder, oregano, cinnamon, salt, and pepper. Add apple cider vinegar and mix well. If you like a bit of heat, add cayenne and red pepper powder.
2. Heat a skillet over medium heat, and cook the seasoned pork until browned and slightly crispy. Set aside.

::Make the Paella:
1. In a large, shallow paella pan or wide skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant and softened, about 3-4 minutes.
2. Stir in diced tomatoes and let them cook down until they release their juices.
3. Pour in the Bue Poh Loh short grain rice and stir to coat, letting the rice toast for a minute. Add the saffron with its soaking water, if using.
4. Combine chicken stock, water, coconut aminos, and konbu seaweed. Pour this mixture into the pan. Let the rice mixture simmer undisturbed for about 15-18 minutes.
5. When the rice is almost cooked, arrange the clams on top. Cover the pan and let sit for 7 minutes until clams begin to open.
6. Add the calamari and shrimp, cover again, and let cook for an additional 7 minutes until seafood is tender and cooked through.

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