Reinventing Paella

Spanish paella at a Japanese-Italian restaurant? Why not? Especially if the chef is Chaya Venice’s talented Kondo Yoshikazu. He is from Tokyo, but his culinary training included stints in France, Italy and Spain.

Yoshikazu’s dish was influenced by the cuisine of Barcelona. However, the secret ingredient in Chaya Venice’s paella is Japanese short-grain rice, which adds rich texture to the classic seafood dish. And instead of Mediterranean seafood, Yoshikazu’s paella includes New Zealand mussels, Hawaiian shrimp and East Coast Littleneck clams.

This meal-in-a-dish needs only a simple lettuce-and-tomato salad and a good Japanese beer to wash it all down. For dessert, try a light coffee gelatin or chiffon-type cheesecake.

CHAYA VENICE PAELLA

2 tablespoons light olive oil

5 tablespoons baby shrimp

3 tablespoons baby scallops

1/4 cup diced squid

1/4 cup diced precooked baby octopus

1/4 cup diced chicken

3 tablespoons swordfish, cut in cubes

3 tablespoons chopped shallot

1/4 cup chopped onion

1 tablespoon chopped anchovy

3/4 cup Japanese short-grain rice

3/4 cup long-grain rice

1/2 cup white wine

1/8 teaspoon saffron

1 cup chicken stock

1/2 cup clam juice

1/2 cup tomato sauce

8 to 10 pieces baby neck clams

2 pieces New Zealand Mussels

2 large shrimp, peeled

2 whole sea scallops

2 tablespoons garlic-flavored oil

8 Kalamata olives

Salt, pepper

Chopped parsley

Lemon wedges

Heat olive oil in paella pan or heat-proof casserole. Add baby shrimp, baby scallops, squid, octopus, chicken and swordfish. Saute until lightly cooked. Add shallot, onion and anchovy. Saute until onion is barely tender. Increase heat and add short- and long-grain rice, wine, 1 cup water, saffron mixed with 1/2 cup water, chicken stock, clam juice and tomato sauce. Simmer over high heat 8 minutes. Add baby neck clams and mussels.

Bake at 500 degrees 8 minutes. Add large shrimp, sea scallops, garlic-flavored oil and olives and bake 8 minutes longer. Remove from oven and season to taste with salt and pepper, if needed. Sprinkle with parsley and garnish with lemon wedges. Makes 2 to 4 servings.