Paella Japanese style

Paella is a Spanish dish from Valencia. It's made with saffron-infused rice and cooked in a wide pan called 'paella.' The dish comes in different versions, like seafood or meat. We would like to introduce a Japanese-style Paella in an easy way.


  • 400ml water
  • 400g risotto rice or saffron-infused rice 
  • 1pc chicken cube
  • 1tbsp Kombu powder
  • 1tsp curry powder
  • 2 chicken legs
  • 2 garlic cloves
  • 2 onions
  • 1 paprika
  • 2 mushrooms
  • 1 tomato



1.  Grill sliced onions and chopped garlic in olive oil.

    2. Leave out garlic and onion in the plat. 


    3. Season the meat with salt and pepper. 

    4. Grill chicken legs in olive oil with the skin side down.

    5. Cover with a lid and cook over low heat until the skin turns brown, approximately 10 minutes. Then flip it upside down.

    6. Add more olive oil if needed and let it cook for another 10 minutes with the lid on.

    7. Take the chicken leg out of the pan.

    8. Add unwashed rice to the pan and stir-fry it in the remaining oil until well-coated.

    9. Pour water into the pan and add a chicken cube, kombu powder, and curry powder.


    10. Add mushroom and mix.

    11. Return the chicken, onions, and garlic to the pan. Add paprika and tomatoes.

    12. Cook with the lid on for 15 minutes over low heat, followed by 5 minutes over medium heat. For crispy rice, use high heat for 1 minute. Please check carefully to avoid burning.

    13. All done! Feel free to add dill and lemons according to your preference.

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