Paella

Yesterday was probably one of the most humid days in Singapore. It felt like a Tokyo summer.
I missed my Sunday morning swim and felt quite miserable the whole day.

In the afternoon, I spent quite some time preparing the prawn stock:
deshelling, deveining and then bringing everything to a boil in a marunabe (round-bottom Japanese pot), after which came cleaning the squids and slicing them into equal rings. Then I soaked the cilantro and washed the bell peppers and tomatoes.

In the evening, I washed some Thai rice and accurately measured the liquids for cooking. I took out the S & B paella mix which has expired for a month. Next came the aromatization of the julienned onions, carrots, and tomatoes in olive oil, followed by the addition of the rice and mix. Before it was ready to be served, I added in the rest of the ingredients.

I served a Chilean syrah 2005 from Ventisquero (a Colchagua Valley product)- a little sweeter than Aussie Syrah. Overall, I would say, I ate more than my usual portion of rice.