Marmite Seafood Curry Paella 妈蜜咖喱海鲜焗饭

*Recipe inward collaboration alongside Marmite.

My household unit of measurement in addition to I honey paella. Personally, I super honey the authentic Castilian version that is flavourful in addition to colourful. However, equally I create create for really aged parents at home, I involve to add together around local flavours to larn inward palatable for them. In this instance, I convey added two novel elements to my fusion paella - a tinge of curry for the Asian appeal in addition to Marmite for the wellness benefits. Marmite beingness a yeast extract that's rich inward B vitamins (B1 thiamin; B2 riboflavin; B3 niacin; B12 in addition to Bg folid acid) brand the whole dish to a greater extent than meaningful for me in addition to my family. Also, the umami gustatory modality inward Marmite is besides a proficient medium to conjoin all the flavours to brand this Marmite Seafood Curry Paella 妈蜜咖喱海鲜焗饭 a cohesive ane pot dish. This is a daring habitation cooking drive for me. Did I larn their thumbs up? I'm glad that I did!

Ingredients for Spicy Paste/Rempah (enough for 1 modest bottle) :

2 pcs lemon grass (chopped)
1 pc pollex size galangal (sliced)
5 cloves garlic (peeled in addition to halved)
5 modest shallots (peeled in addition to halved)
a handful of dried chillies (subject to degree of preferred spiciness)(deseeded)
1 tbsp chilli powder
1/2 tsp belacan shrimp paste
1/2 tsp Marmite
1 tbsp sugar
1 loving cup water
1 tbsp cooking oil

Ingredients for Paella (enough for four pax) :

2 cups rice grains (washed, soaked for xxx minutes in addition to drained)
2 sprigs rosemary
200 gm white clams (rinsed in addition to cleaned)
200 gm mussels (rinsed in addition to cleaned)
8 mid sized prawns (deshelled except the tip in addition to deveined)
1 cuttlefish of close 300 gm (cleaned, peel removed, scored in addition to cutting to modest pieces)
65 gm kokosnoot cream
2.5 tbsp spicy paste/rempah (that was made earlier)
1 tsp Marmite
1/2 pc ikan bills stock cube
2 stalks cilantro (finely chopped)
2 to three tbsp finely grated Parmesan cheese
1 tsp roasted paprika powder
2 tbsp kokosnoot crude or cooking oil
500 ml to 600 ml H2O (subject to pan size)

(tsp = teaspoon; tbsp = tablespoon)

Method :

Prepare spicy paste/rempah past times blending all ingredients inward a blender. Heat frying pan alongside cooking crude in addition to stir shaver blended mixture till cooked in addition to fragrant. Transfer to bottle in addition to fix aside to cool.
Proceed to create Paella past times heating kokosnoot crude inward 26 cm paella pan or shallow circular pan.
Add two tbsp cooked spicy paste/rempah into heated crude in addition to stir shaver till fragrant.
Fold inward kokosnoot cream in addition to stir till mixture turns to curry gravy form.
Fold inward drained rice grains in addition to give it a quick stir fry.
Add H2O into pan (till close two cm to a higher identify rice)
Add Marmite in addition to ikan bills stock cube. Stir till mixture is even.
Add rosemary atop in addition to encompass pan alongside lid. Allow to simmer for twenty minutes inward low-medium heat.
Use a dissever saucepan or pan to stir shaver prawns in addition to cuttlefish alongside 1/2 tbsp spicy paste/rempah till half-cooked. Set aside.
When twenty minutes' up, take pan lid. Discard rosemary in addition to adjust all seafoods on top of steamed rice.
Cover lid in addition to let to simmer for around other 10 to xv minutes (or till all seafood fully cooked).
Turn off heat. Top paella alongside sprinkled paprika powder, finely chopped cilantro, grated Parmesan cheese in addition to lemon wedges before serve.
Serve whilst hot.