Paella with a local Twist!

Here’s a fun twist using USA Calrose Rice that brings together the best of both worlds — the delicious flavors of Hokkien Mee and the classic seafood paella. By mixing Chinese cooking styles with Spanish techniques, this dish gives you that awesome crispy socarrat layer you love in paella, but with the familiar, comforting taste of Hokkien Mee. It’s a tasty fusion that’s sure to surprise and delight your taste buds!

USA Calrose Rice is incredibly versatile and a great staple to have in the kitchen. We’ve used it in everything from fried rice and risotto to claypot rice and onigiri. It’s slightly stickier than bomba rice, which is traditionally used for paella, so what we do is to soak the rice first in boiling water to remove some of the starch, then toast the rice briefly before adding the stock. We were pleasantly surprised at the results, and we are sure you will be too!

USA Calrose Rice

USA Calrose Rice is a versatile medium grain rice that is sustainably grown in the USA. It is stickier than bomba rice, but with a simple hack, it makes for quite a good substitute. Our paella had a great socarrat and the grains were plump and had a nice bite.