Seafood Paella

Ingredients:
2.5 cups Chicken stock
A few Saffron threads
1 onion - diced
A few cloves garlic - minced
50 to 80 g bacon - sliced
1 tomato - diced
2.5 cups rice
10 prawns - devein
250 grams clams - cleaned
1 to 2 squid - sliced
1/2 cup Peas
Some parsley

Method:
1. Boil chicken stock with saffron & set aside.
2. Heat up pan with 2 tbsp oil (medium heat). Fry the onion, garlic, and bacon. Push them aside, and fry the prawns on both sides (half cooked), remove the prawns, and set aside.
3. Continue frying and add tomato. Fry the tomato until soft then add the rice. Add a dash of salt & pepper and mix well.
4. Add the chicken stock and cover the whole pot with a lid for 12 minutes. (low fire)
5. Add the prawns, clams, squid, and cover for another 5 minutes.
6. Add the peas and parsley and off the fire.

Inspired by Colleen Teo's recipe: https://youtu.be/6rYEV7DH1ZI

Note: I have used Jasmine rice and Basmati rice before.

Aburi Salmon Don

Ingredients:
Salmon from redmart
2 tbsp Japanese Mayonnaise
1 tsp Ponzu sauce
(Mix the mayo & ponzu)

Method:
1. Slice the salmon thinly.
2. Brush it with the mayo sauce mix.
3. Use a blow torch to flame the salmon for about 6 to 8 seconds on each slice.

Avocado Prawn Toast

Avocado:

1. 2 ripe avocado - mash it

2. Add 1 tsp lemon juice, and a pinch of salt & pepper.

3. Mix well.

Prawn:

1. A dozen of prawns - remove shell & devein.

2. Marinate with 1/2 tsp mixed herbs, 1/2 tsp garlic powder, a pinch of salt & pepper.

3. Heat pan, and add 1 tbsp oil.

4. Pan sear the prawn till cooked (abt 1 min each side).

5. Drizzle with 1/2 tsp lemon juice when done.

Spray some olive oil on baguette, and toast it. Top it with Avocado & prawn.