Thursday, April 16, 2009

Recipe: Wehani Rice Seafood Paella


Wehani, developed by Lundberg Farms, is a reddish-brown hybrid of Indian basmati and long-grain brown rice.  In this paella, if offers a pleasing taste and texture variation when combined with short-grain brown rice.  Did you know? Toasting the rice cracks the bran layer and causes the grains to burst open and become soft and creamy as they cook?  Delicious!!!


Wehani rice Seafood Paella

copyright Photo by James Carriere



  1. 1 1/2 cups short-grain brown rice
  2. 1/2 cup Wehai rice
  3. 1 Tbsp olive oil
  4. 1 cup of finely chopped onion
  5. 1 Tbsp of coarsely chopped garlic
  6. 1 teaspoon of smoked Spanish paprika
  7. 1/3 cup of finely chopped cooked chorizo
  8. 1 8ox bottle clam juice
  9. 2 3/4 cups water
  10. 1/2 tsp salt
  11. 1# medium-sized shrimp, peeled and deveined
  12. 1/2 # bay scallops, rinsed
  13. 1 medium roasted red bell pepper (bottled are fined too, seeded and cut)
  14. 1 cup frozen green peas
  15. 2 Tbsp of drained capers (I use a lot more)
  16. 3 Tbsp fresh minced parsley
  17. The zest of 1 large lemon
  18. Freshly ground black pepper to taste



1. Set a heavy 4 qt. Dutch oven over medium-high heat.  When hot, add short-grain and Wehani rice and toast, stirring occasionally, until fragrant, 2-3 minutes.  Push rice to one side.  Add oil in empty spot; stir-in onion, garlic, and paprika.  Stir to incorporate rice.  Cook, stirring occasionally, until onions are softened, 2-3 minutes.

2. Lower heat to medium.  Stir in chorizo, clam juice, water, and salt.  Bring to a boil, cover, reduce heat, and simmer until rice is tender, about 40 minutes or so.

3. Stir in shrimp, cover, and cook for 3 minutes over low-heat.  Stir in scallops, bell pepper, green peas, and capers.  Cover and continue cooking until shrimp and scallops are cooked, 1-2 minutes more.  Add black pepper, and season to taste with salt and paprika.  Garnish each portion with parsley and lemon zest!

Recipe Source: Lorna Sass* Staff Delicious Living


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