Ingredients
300g short grain rice (Akita kom achi) or Jasmine sushi rice
1 tbsp paprika
1 tbsp chopped garlic
1 tsp chopped ginger
½ an onion, halved and sliced thinly
2 tomatoes, skinned and chopped
2–2 1/2 tbsp olive oil
600ml water
125ml white wine
400g clams
1 crab, cleaned and chopped into bite-sized pieces
2 bay leaves
1/2 tsp turmeric powder

Seasoning for the rice:
1 1/2 tsp ikan bilis stock granules
1/2 tsp sugar
1/4 tsp pepper
1 tbsp Maggi concentrated chicken stock

For extra chicken stock:
800ml water
1 tbsp Maggi concentrated chicken stock

Method
Wash the clams well to get rid of all the mud outside, then soak for at least 1 1/2–2 hours in salted water (500ml water to which a tablespoon of salt has been added). This helps to get rid of any sand in the clams. Drain well in a colander. Heat olive oil in a wok, sauté ginger and garlic until fragrant. Add onion and fry for 4–5 minutes until the onion turns soft. Add the rice and paprika and cook for 1–2 minutes stirring occasionally. Add the tomatoes, turmeric powder, water and wine. Add seasoning and stir well to combine. Cook for 10–12 minutes or until rice is just cooked. Put clams, crabs and extra chicken stock in a saucepan. Cover and cook over medium heat for 4–5 minutes. Hold the saucepan with the lid tightly covered, shake occasionally until the shells of the clam have opened and the crab is cooked. Drain the clams and crab; sprinkle a little sesame oil and fry briskly over a medium high heat until fragrant. To serve, scoop out a ladleful of paella rice on to individual serving plates and top with enough clams and crab. Serve immediately with a slice of lime wedge.