Wednesday, September 21, 2011

Spanish Paella NTV7 and Orecchiette “Paella” with Sausage and Clams

Resepi ni from Ala Carte, 21 September 2011, hmm rasa mcm 'drooling' aje and ada kelainan for nasi lovers like me ! huhuhu. Check it out guys !!



Spanish Paella Ala Carte NTV7
Serves 3

  • 380gm Beras Basmathi
  • 600ml stock ayam or seafood (air udang or air daging pun ok )
  • Veges - Capsicum Merah, Hijau and Kuning and Kacang Peas
  • Seafood - Udang, Sotong or Kupang1/4 teaspoon saffron threads
  • 1 star anise
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • Small bunch parsley, finely chopped
  • 1 tablespoon tomato paste or cili hangit !!
  • 1/2 teaspoon paprika
  • Additional parsley for serving

  • Panaskan minyak and tumis star anise, bawang and masuk paprika or cili giling. Tumiskan sehingga naik bau and pecah minyak. 
  • Masukkan bahan2 laut like udang, kupang or sotong. Masukkan sayur2 like capsicum or any vege that you might like as well.  Season with salt and pepper — make sure to remove the star anise at this point.
  • Masukkan beras basmathi and goreng sebentar. Masukkan stock ayam dan masak dengan api perlahan selama 20 minits.
  • Meanwhile, kalau pilih pasta, set a large pot of salted water to boil. Cook orecchiette until tender, about 10 minutes. Once done, using a slotted spoon add pasta to the sauce with clams and sausage. Toss gently to coat the pasta with sauce and add the 1/2 cup pasta cooking liquid as necessary. Sprinkle with additional parsley and serve.




yang bawah ni guna pasta !! yummy !!


Orecchiette “Paella” with Sausage and Clams
Serves 6

  • 1 lb. mild Italian sausage
  • 1 lb. orecchiette pasta
  • 12 littleneck clams
  • 1/4 teaspoon saffron threads
  • 1 star anise
  • 1/4 cup warm water
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • Small bunch parsley, finely chopped
  • 1 cup crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 8 oz. bottle of clam juice
  • 1/2 cup pasta cooking water, if necessary
  • Additional parsley for serving


  • Place saffron and star anise in 1/4 cup warm water and set aside. Heat a large skillet over medium-high heat and begin squeezing sausage from casings into the hot skillet. Brown the sausage, breaking it up with a wooden spoon for about 5 minutes. With a slotted spoon, remove sausage to a bowl once browned and set aside.
  • Heat olive oil in the same skillet over medium heat. Add onion, finely chopped parsley and garlic. Sauté until onion is lightly browned, about 5 minutes. Mix in tomatoes. Simmer for just under 5 minutes or until almost all tomato juices have evaporated. Stir in tomato paste, paprika and saffron/star anise mixture. Season with salt and pepper — make sure to remove the star anise at this point.
  • Add the clam juice to the tomato sauce and bring to a boil. Place clams into the sauce and cook, uncovered, stirring occasionally, about 8 minutes or until the clams have opened. Stir in the sausage.
  • Meanwhile, set a large pot of salted water to boil. Cook orecchiette until tender, about 10 minutes. Once done, using a slotted spoon add pasta to the sauce with clams and sausage. Toss gently to coat the pasta with sauce and add the 1/2 cup pasta cooking liquid as necessary. Sprinkle with additional parsley and serve.

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