Resepi ni from Ala Carte, 21 September 2011, hmm rasa mcm 'drooling' aje and ada kelainan for nasi lovers like me ! huhuhu. Check it out guys !!
yang bawah ni guna pasta !! yummy !!
Spanish Paella Ala Carte NTV7
Serves 3
Serves 3
- 380gm Beras Basmathi
- 600ml stock ayam or seafood (air udang or air daging pun ok )
- Veges - Capsicum Merah, Hijau and Kuning and Kacang Peas
- Seafood - Udang, Sotong or Kupang1/4 teaspoon saffron threads
- 1 star anise
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- Small bunch parsley, finely chopped
- 1 tablespoon tomato paste or cili hangit !!
- 1/2 teaspoon paprika
- Additional parsley for serving
- Panaskan minyak and tumis star anise, bawang and masuk paprika or cili giling. Tumiskan sehingga naik bau and pecah minyak.
- Masukkan bahan2 laut like udang, kupang or sotong. Masukkan sayur2 like capsicum or any vege that you might like as well. Season with salt and pepper — make sure to remove the star anise at this point.
- Masukkan beras basmathi and goreng sebentar. Masukkan stock ayam dan masak dengan api perlahan selama 20 minits.
- Meanwhile, kalau pilih pasta, set a large pot of salted water to boil. Cook orecchiette until tender, about 10 minutes. Once done, using a slotted spoon add pasta to the sauce with clams and sausage. Toss gently to coat the pasta with sauce and add the 1/2 cup pasta cooking liquid as necessary. Sprinkle with additional parsley and serve.
yang bawah ni guna pasta !! yummy !!
Orecchiette “Paella” with Sausage and Clams
Serves 6
Serves 6
- 1 lb. mild Italian sausage
- 1 lb. orecchiette pasta
- 12 littleneck clams
- 1/4 teaspoon saffron threads
- 1 star anise
- 1/4 cup warm water
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- Small bunch parsley, finely chopped
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika
- 8 oz. bottle of clam juice
- 1/2 cup pasta cooking water, if necessary
- Additional parsley for serving
- Place saffron and star anise in 1/4 cup warm water and set aside. Heat a large skillet over medium-high heat and begin squeezing sausage from casings into the hot skillet. Brown the sausage, breaking it up with a wooden spoon for about 5 minutes. With a slotted spoon, remove sausage to a bowl once browned and set aside.
- Heat olive oil in the same skillet over medium heat. Add onion, finely chopped parsley and garlic. Sauté until onion is lightly browned, about 5 minutes. Mix in tomatoes. Simmer for just under 5 minutes or until almost all tomato juices have evaporated. Stir in tomato paste, paprika and saffron/star anise mixture. Season with salt and pepper — make sure to remove the star anise at this point.
- Add the clam juice to the tomato sauce and bring to a boil. Place clams into the sauce and cook, uncovered, stirring occasionally, about 8 minutes or until the clams have opened. Stir in the sausage.
- Meanwhile, set a large pot of salted water to boil. Cook orecchiette until tender, about 10 minutes. Once done, using a slotted spoon add pasta to the sauce with clams and sausage. Toss gently to coat the pasta with sauce and add the 1/2 cup pasta cooking liquid as necessary. Sprinkle with additional parsley and serve.
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