King oyster mushrooms (thinly sliced; or mushrooms of your choice)
Olive oil (for stir frying)
Parsley (chopped, for garnish)
Seasoning base for the rice:
Weipa (or soup stock granules)
2 cups (400 ml)
Rinse the rice quickly, drain into a sieve and leave for about 10 minutes.
Add saffron strands and Weipa (or soup granules) to the 2 cups of lukewarm water and mix.
Chop onion, garlic and tomato (you can use a food processor). Slice the king oyster mushroom thinly.
Heat olive oil in a frying pan and stir fry the garlic. When it turns fragrant, add the onion and mushrooms, and stir fry until wilted.
Add rice, and stir-fry until the grains are translucent.
Add white wine, saffron water with soup stick, pepper and tomatoes, and mix.
When the liquid comes to a boil, add the clams and cover with a lid. Simmer over low heat for 15 minutes.
When there's no liquid left in the pan and the rice has plumped, turn up the heat to high for 30 seconds and then turn off the heat. Leave to rest for 10 minutes. Sprinkle on parsley.
If the rice is still hard, cover with the lid, heat for 1 minute, then turn off the heat. Leave to steam and rest for about 5 to 10 minutes again and the rice will be cooked through.
Story Behind this Recipe
I love surf clams, so I thought up this paella recipe, which takes full advantage of their umami.
The amount of lukewarm water to use changes depending on how much moisture is in the vegetables. Please try making this several times. Test the rice when it's cooked, and adjust the amount of water. The reason for heating over high heat at the end is to crisp up the rice on the bottom. Try using other ingredients besides the surf clams for variety.