So it had never really dawned on me before but here in Okinawa I can get nearly all the ingredients to make a very amazing Paella. Paella and Okinawan food just seemed light years apart and there is certainly nothing similar in the Okinawan food catalogue.
So, I get a big lump of fatty pork, two filets of fresh tuna, some clams, some prawns, some sausages that do a reasonable impersonation of chorizo. My big worry was the rice. Would Japanese sticky rice work as a replacement for Barcelona style round rice?
I have washed the rice most assiduously to remove excess stickiness. I then go for an evening sail, leaving the rice to absorb on a very low heat.
When I get back, I add the prawns and clams and some green peppers.
I am very pleased with the outcome, especially with the texture of the rice. Of course I made far too much but how can you cook paella for one? I will eat it for the rest of the week.