SPICY KIMCHI SEAFOOD PAELLA
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How to prepare
Ingredients
- 1 cup Arborio rice
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound mussels, cleaned and debearded
- 1/2 pound calamari, sliced into rings
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/4 cup Pulmuone kimchi, chopped
- 4 cups vegetable broth
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Directions
- In a small bowl, steep the saffron threads in warm vegetable broth for 15-20 minutes.
- In a large paella pan or skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened. Stir in diced red bell pepper and cook until it starts to soften. Add Arborio rice to the pan, stirring to coat with the vegetables and oil. Pour in the white wine and let it simmer until mostly evaporated. Add saffron-infused vegetable broth, smoked paprika, turmeric, salt, and pepper. Stir well to combine.
- Arrange the seafood (shrimp, mussels, calamari) evenly across the paella. Scatter cherry tomatoes, peas, and chopped kimchi over the rice and seafood. Reduce heat to low, cover with a lid, and simmer for 20-25 minutes, or until rice is cooked, and seafood is fully cooked.
- Once cooked, remove from heat and let it sit, covered, for 5 minutes. Garnish with fresh parsley and serve directly from the paella pan.
