A Smoky, Seafood-Forward Fusion That Celebrates Singapore’s Hawker Soul with a Mediterranean Twist

This isn’t your average paella—and it’s certainly not your everyday Hokkien mee. This bold fusion dish brings together the iconic umami-laden seafood flavors of Singapore’s beloved stir-fried noodles with the socarrat-crusted elegance of Spanish paella. Cooked in a pan without stirring, every grain absorbs the essence of prawns, pork, and shellfish—while a striking squid ink aioli crowns the dish with a briny, inky richness. Smoky, savory, slightly charred, and unapologetically dramatic, this is a dish made to impress.

Ingredients

Serves 4

For the paella base

• 300g paella rice or bomba rice (1½ cups)
• 8 large prawns, shell-on
• 150g squid rings, cleaned (5 oz)
• 150g thin pork belly slices, cut into strips
• 2 tbsp neutral oil
• 1 tbsp belacan chili paste or sambal
• 1 tbsp fish sauce
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 800ml prawn stock or seafood broth (3⅓ cups), hot
• 1 stalk spring onion, sliced for garnish
• 1 lime, cut into wedges
• Optional: chicharrón or crispy pork lard bits

For the squid ink aioli

• 1 egg yolk
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 100ml neutral oil (⅓ cup + 1 tbsp)
• 1 tsp squid ink
• 1 small clove garlic, finely grated
• Salt, to taste

Instructions

Start by preparing the squid ink aioli. In a bowl, whisk together the egg yolk, Dijon mustard, and lemon juice until emulsified. Slowly drizzle in the oil while whisking constantly, forming a thick, glossy mayonnaise. Stir in the squid ink, garlic, and salt to taste. Chill until ready to serve.

In a wide paella or cast-iron pan, heat neutral oil and sear the pork belly until slightly browned. Add garlic, belacan chili paste, and soy sauce, stirring until aromatic. Add the prawns and squid, cooking just until they begin to color—then remove and set aside.

Pour in the rice, stirring briefly to coat in the fragrant oils, then flatten the surface. Ladle in the hot prawn stock and drizzle in the fish sauce. Bring to a simmer and cook uncovered without stirring, allowing the rice to absorb the liquid and form a crispy base—about 18–20 minutes.

In the last 5 minutes, nestle the cooked prawns and squid back on top. Cook until the socarrat—the prized crispy bottom—forms. Remove from heat, cover with foil, and let rest for 5 minutes.

Spoon generous dollops of squid ink aioli over the top, and garnish with spring onions, lime wedges, and optional crispy pork lard.

Cooking Tips

Use bomba or Calasparra rice for the best texture—these varieties absorb liquid without becoming mushy. Do not stir once the broth is added—this is what creates the iconic socarrat crust. Let the dish rest before serving to allow residual steam to finish cooking the grains evenly. For the aioli, ensure all ingredients are at room temperature for a smooth emulsion. If you can't find squid ink, substitute with a touch of black garlic paste or roasted garlic aioli for depth.