Chef’s Tips

Singapore Women's Weekly (Singapore) - - LIVING -

The best type of rice to use for paella is calas­parra, which is short grain rice avail­able from gourmet stores like www.se­crets­fine­food.com.sg and www.deli­cia.com.sg. You can also use Ar­bo­rio rice, avail­able at lead­ing su­per­mar­kets.

If the toma­toes are lack­ing flavour, add a few tea­spoons of tomato paste, to taste.

A per­fect paella should have a de­li­cious golden crust on the bot­tom and the rice should have ab­sorbed all the mois­ture.

To make a cheat’s ver­sion of ali­oli, com­bine ¾ cup whole egg may­on­naise with 3 crushed cloves gar­lic in a small bowl. Add a lit­tle salt to taste.

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