Japanese Konjac Paella

Rinse the konjac rice and the risotto rice under running water and drain. Dab the chicken breast fillet dry and cut into thin strips. Defrost the seafood, drain and cut into small cubes.

Peel and wash the radish and carrots, then cut into approx. 3-4 mm thick slices. Blanch them with the snap peas in boiling salted water for approx. 3 minutes. Remove the vegetables and plunge briefly into cold water. Cut the snap peas diagonally into fine strips. Trim the shiitake mushrooms and cut into thin slices.

Bring the soy sauce, wine, sugar and 300 ml water to the boil. Add the chicken and mushrooms and simmer for 4-5 minutes. Remove the meat and mushrooms. Pour the broth through a sieve and collect it. Add 300 ml water to the broth you have collected. Put the konjac and risotto rice, carrots, radish, chicken, mushrooms, seafood and shrimps into the pan with the water and broth, cover and simmer at low heat for approx. 15 minutes. Remove the pan from the heat and leave to swell for another 15 minutes with the lid on.

Serve the paella in bowls with a snap pea strip garnish.