Paella, Chinese Style

When we were in Spain, I wanted to buy a paella pan. It would have been handy for moments when I decide to make paella and actually proceeded with making it. Perhaps then I would have achieved the all important socarrat (crust)!

I have wanted to make paella for a long time, but just didn't get around to buying one of the vital ingredients - saffron. Saffron is one of the most expensive herbs in the world, it is even more expensive than gold!

I did not have saffron for my paella, so I suppose I only made a very loose version of the true blue Spanish paella. While I didn't have saffron, I did have a great stock. It was leftover stock from braising dried shitake mushrooms, dried oysters and dried scallops.

By frying sliced chorizo sausage and adding smoked paprika, it provided the rice with the Spanishness it needed. The braising liquid made the dish really rich with seafood flavour. The result is a fresh seafood paella ala Chinese style!