Talking about world cup, what a poor Paul the Octopus to be judged as the scapegoat by most of the supporters of the losing teams. Who’s predict actually? Paul or the people? I have a silly thought about Paul. Well, it goes like this: I have two big glasses filled with water to be chosen by Paul, the first one has Jorge Lorenzo’s picture on it and the second one has Lee Min Ho’s picture on it. Which one will be chosen by Paul as my future boyfriend (or husband maybe hehehe)? (LOL!). If Paul chooses one of the glasses, it means that Paul is “normal”. But, if Paul refuses to choose both of the glasses --> there must be something wrong with Paul since he knows to be the girlfriend of one of those cool dudes is something impossible for me to be happened! (LOL!). And I think the best action to be done then is to make “takoyaki”, hahahaha (No worry Paul, am just kidding ^^v).
Okay, let’s stop joking :D. As has been suggested by the title: something Spanish, for today’s post I pop up with one of Spanish well-known dishes, Paella Rice. This one is A la me and A la Indonesia hehehe (the ingredients are adjusted to the ones that are available in Indonesia, so are the methods used :D). It looks different from the reddish and tasty ones you usually see on the internet :D. I cooked my Paella Rice by steaming it instead of cooking it by using a special Paella pan (paellera)– I did this way just as has been suggested by the recipe book that is so Indonesian way :D. My mom commented on my Paella that it looked like special Nasi Kuning with seafood friends hehehehe. Although my Paella doesn’t look like the original ones, I’m happy since everyone in the family loves it :D
Paella Rice ala Me
2 glasses of rice, rinse and drain
2 glasses of water
2 tbsp sweet tomato sauce (I used the hot one)
2 tbsp margarine
2 ounces of mussel, rinse well (I used cockle without the shells)
2 ounces of squid rings
1 tbsp turmeric powder
1 ounce of big shrimp, rinse well (discard the dirties)
1 green bell pepper, vertically and thinly sliced
1 red bell pepper, vertically and thinly sliced
4 cloves of garlic, grind
Salt to taste
1. Heat margarine then sauté garlic ‘til fragrant. Add in squid rings, shrimp, and mussel. Season with salt and sweet tomato sauce, stir evenly.
2. Bring in the rice, stir again, and cook for another 1-2 minutes. Remove from heat.
3. Bring to boil 2 glasses of water in a non-stick pan or wok then add in the rice.
4. Turn off the heat after the rice absorbs all the liquid.
5. Transfer the rice into steamer and add the bell pepper slices. Cook until done.