Passport & Plate - Sri Lankan Coconut Paella
Sri Lanka | Saturday, February 21, 2015 | 3 photos
Ingredients, 1/2 onion (finely chopped),6 cardamom pods (bruised),6 peppercorns,3 cloves,2 cm piece cinnamon stick (broken in 2),1 sprig curry leaves,;2 cups liquid (1/2 cup coconut milk and 1 ½ cup water),1/2 teaspoon Spanish saffron (soaked in two tablespoons milk)
1 teaspoon salt,5 cups of Bomba rice,locally sourced fish, squid, chicken, shellfish, shrimp, crab (foreign fish market adventures)1/2 cup shredded fresh coconut,2 cups red/yellow/green peppers,garlic, red pepper flakes, paprika, salt, pepper, lime zest.
Sri Lankan Coconut Paella - With "Exciting Seafood" Market Adventure
Be prepared with this recipe for a culinary challenge, best way to even CONSIDER cooking this version of Paella is first to imbibe two or three Lion Stout (Sinha Stout) beers and have several friends over. Once well lubricated, feel free to add, subtract, and create as you will. This is the essence of Paella.
Directions: In a medium bowl, mix together 2 tablespoons olive oil, paprika, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice, with cardamom, cloves, pepper, and curry. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, coconut milk, and lime zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell peppers, fresh coconut; cinnamon stick,lime zest, cook 5 minutes. Stir in seafood mixture with shrimp; cook, turning the shrimp, until both sides are pink.Spread rice mixture onto a serving tray. Top with meat and seafood mixture
Finish with shellfish on top and some local flowers.(Bougainvillea).
The story behind this recipe.We have been making Paella traditionally for years, the rice is a great base for creating some very bizarre, very fun recipes. In the end Paella comes down to a lot of great friends helping make a meal together. When in a foreign country I always like to visit local fish markets and see what's there. From hairy clawed crabs, to strange deepwater fish and even stranger looking shrimp, Paella allows you to cook these otherworldly delights in an easy and unique fashion.
