Senegalese Paella (Paella Fusion)
Ingredients
Proteins and Seafood:
- 500 g rice (long grain fragrant rice or Basmati).
- 300 g pieces of chicken (legs or drumsticks).
- 500 g mixed seafood: prawns/large shrimp, squid rings and mussels.
- Optional: Pieces of firm-fleshed white fish.
The Aromatic Base (Nokoss and Condiments):
- Vegetables: 2 onions (chopped), 3 peppers (red, green, yellow) and 1/2 cup peas.
- Nokoss (spice paste): Garlic, fresh parsley, black pepper and chili pepper (mixed together).
- Tomato base: 2 tbsp. tablespoons of tomato paste and 2 fresh tomatoes (pureed).
- Spices: Saffron (or turmeric for color), salt and bay leaves.
- Liquid: 1 liter seafood or chicken broth (hot).
Instructions
1. Sear the proteins:
- In a large flat pan (paella pan or large sauté pan), heat olive oil.
- Sear the shrimp and prawns for 2 minutes until pink. Remove and reserve.
- In the same oil, brown the chicken pieces. Remove and reserve.
2. Create the aromatic base:
- In the remaining oil, fry the chopped onions and diced peppers until soft.
- Add the Nokoss (garlic/parsley paste) and let fry for a minute until the aromas are released.
- Add the tomato paste and the blended tomatoes. Cook over medium heat until the oil begins to separate from the sauce (this is the secret to deep flavor).
3. Mix and simmer:
- Return the chicken to the pan.
- Pour in the hot broth, add the saffron (or turmeric) and bay leaves.
- Simmer for about 10 minutes until the chicken is almost cooked.
4. Rice:
- Distribute the rice evenly in the pan. Don't stir anymore the rice once installed; this helps create the socarrat (the delicious toasted crust on the bottom).
- Add the peas on top.
- Cover and cook over low heat for about 15 to 20 minutes, until the liquid is almost absorbed.
5. Final assembly:
- Artistically arrange the shrimp, squid and mussels on the rice.
- Cover again and cook for the last 5 to 8 minutes. The steam from the rice will finish cooking the seafood perfectly.
6. Rest:
- Turn off the heat and let the paella sit, covered, for 5 minutes before serving. Garnish with lemon wedges and fresh parsley.
Why it works:
While Spanish paella relies on saffron, Senegalese version gains incredible depth from the fried tomato base and “Nokoss” (garlic-parsley), making it richer and more spicy