Paella meets Congee (aka rice porridge) // Far East Fusion

A super fragrant paella meets a congee or rice porridge. I'm combining one of Spain's favorite dishes with one of Asia's favorite breakfasts. Congee is eaten all over Asia. In Vietnam, they call it chao. In mainland China, they call it zhou. But it's actually believed to have originated in what is now India, where they call it ganji. It's a thick rice soup, often made with leftover rice. In China, I found the congee a bit too plain, so I'm spicing things up here with healthy doses of paprika along with shrimp, chicken thigh, and chorizo sausage. But all paella lovers will tell you the best part of the dish is the socoratt, the bits at the bottom of the pan that crisp up. To achieve this mix of textures, I'm making some guoba, or scorched rice, to be served with our congee. It's a crispy rice cracker that's also popular across Asia. REFERENCES I got my recipe for guoba from Chinese Cooking Demystified. Find their video for it, along with a really tasty san xian sauce here: /watch/Ak1BA3946rf4B My paella recipe was adapted from Jamie Bissonette's recipe. He's a James Beard award winning chef that owns a Spanish restaurant in Boston. You can watch him make Paella Valenciana here: /watch/AxSKH9XaiVeaK   Remember, cooking isn't about following a recipe, it's about creating something you like based on the ingredients you have. Make it to your taste. Adjust according to your ingredients. Don't just paint by numbers, paint something original. That being said, here's the recipe for PAELLA CONGEE INGREDIENTS Around 500 grams of cooked long grain rice 2 tsp corn starch 225 grams short grain rice 8 cups chicken broth 2 inches ginger 3 cloves garlic 1 onion 1/4 red pepper 1 chili pepper 6 shrimp 6 clams 2 chorizo 2 bnls chicken thigh olive oil paprika tomato paste 2 cups fish stock oil for frying green onion lemon SCORCHED RICE Mix: 500 grams of cooked rice (about 160 grams uncooked), 1/2 tsp salt, and 2 tsp corn starch fluff and break up chunks spread in baking pan, continuing to break up chunks Use cling wrap to press down gently on rice and spread thinly (be careful not to break grains of rice)wet a spatula and make cuts in rice like you're cutting brownies toss in oven at 100C for 2 hours take out of oven and let cool for 1 hour CONGEE BASE 1 cup short grain rice (225 grams)rinse rice thoroughly and add to pot with 8 cups of chicken broth, a couple inches of crushed ginger, and some salt Bring to a boil, stir, and lower temperature to medium-low cook 20 min stirring ocassionaly set aside covered when done. PAELLA chop: 3 cloves garlic, 1 onion, 1/4 red bell pepper, chilis Over medium high heat in a large thick-bottomed pan brown sausages with olive oil Add onion sweat for a few minutes add garlic be careful not to overcook the onion and garlic Add peppers and chilis. You can remove the sausages whenever they're browned.Salt to taste add diced boneless chicken thigh When they're looking browned, add generous amount of paprika and tomato paste cut chorizo into small chunks add back in Add 2 cups fish stock and simmer for around 10 min Combine with congee soupsimmer on low add shrimp simmer for 10 min BACK TO GUOBA heat an oil with a high smoke point in a shallow pan oil should be about 200 degrees celsius throw in dried rice squares in batches for around 15 seconds pull out with strainer but hold over pan and repeatedly ladle oil over it for about 2 minutes We just want to puff the rice, not brown it. set aside to drain oil and repeat until they're all crispy. Serve soup with crispy rice on top and a sprinkle of green onion. You might also want to squeeze on some lemon or lime. GET MY SICHUAN FOOD GUIDE 70 Dishes, 55 Chengdu Restaurants Photos, descriptions, maps, translated menus, and more. Get it here: https://www.itchyfeetonthecheap.com/product/chengdu-sichuan-food-guide-china/ #FarEastFusion #ChineseFood #Recipes 👤 ABOUT ME I currently live in Ecuador and I am constantly exploring and traveling the country and other parts of the world. Subscribe for more Far East Fusion, and my other travel and food videos. ----------------------------------------------------------------------------------------- 🖥 Subscribe: http://bit.ly/2e8BCZv 💻 Website: http://itchyfeetonthecheap.com/ 📧 Email: itchyfeetonthecheap@gmail.com 🖼 Instagram: http://instagram.com/itchyfeetonthecheap 🗨 Facebook: https://www.facebook.com/itchyfeetonthecheap 🗯 Twitter: https://twitter.com/itchyfeetcheap ----------------------------------------------------------------------------------------- 🎵 MUSIC All music in this video by Clueless Kit: https://soundcloud.com/cluelesskit

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