With seafood, chicken, chorizo sausage and bomba rice simmered in a rich seafood and saffron bisque, you get a skillet of paella that has character but lacks a bit of identity. Perhaps the traditional way of cooking in a large pot might accentuate and brings out the flavours even more which this rendition lacks slightly. As for the beef cheek, it has been braised in red wine reduction which pulls apart easily with the fork and goes well with the gravy and mash.
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Scissors Paper Stove
Address: 9, Teck Chye Terrace, Singapore 545720

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