Today's Recipe๐
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Today's Recipe๐
๐Seafood Paella
[Ingredients]
- 2 cups of rice (before soaking) bit.ly/3MkHi3L
- 10 shrimps bit.ly/4bvC2UZ
- 1 squid bit.ly/3UMXqyD
- About 30 mussels bit.ly/3XhJjUD
- 200~250g of chicken breast bit.ly/3vCuArZ
- 3 tomatoes (can be replaced with cherry tomatoes) bit.ly/3TWJ00h
- 10 shiitake mushrooms (sliced) link.coupang.c...
- 1/2 each of yellow and red bell peppers (sliced โโlong and not thin) bit.ly/4dVopAa
- 1 bell pepper (ring) - Cut into 8 pieces) bit.ly/4dZnmz4
- 1 lemon (cut into 8 pieces) link.coupang.c...
- 4 black olives (sliced) bit.ly/41Y0bk1
- A handful of jalapenos or pickles bit.ly/3u55d1s
- 1T turmeric powder or curry powder bit.ly/3DzdGwy
- 100ml white wine
- 3T tomato sauce bit.ly/3vDcNkq
- 1 onion (medium size) bit.ly/3Hml52O
- 3-5 garlic cloves bit.ly/49gpMYl
- A little parsley powder bit.ly/3XhiVKE
- Salt
- Pepper bit.ly/3BplMVD
[How to make]
1. Wash and soak the rice
2. Remove the washed shrimp heads and put them in a pot with the mussels and pour in 3 cups of water.
3. Boil the water to make seafood stock and strain the dried ingredients through a sieve.
4. Coat the pot for cooking rice with olive oil and stir-fry the chopped onions and sliced โโgarlic until golden brown.
5. Add the soaked rice and pour in 1.5 cups (300 ml) of seafood stock (water used to boil the mussels and shrimp heads).
6. Add 1T of curry powder and 1t of salt and boil.
7. When the water starts to boil, reduce the heat to medium and boil for 6 minutes with the lid on.
8. After 6 minutes, turn off the heat and steam for 6 minutes with the lid on. 9. Tear the boiled chicken breast, cut the squid into round rings, slice the shiitake mushrooms, cut the tomatoes into 8 pieces, slice the paprika, and cut the bell peppers into round rings.
10. Slice the black olives (green olives are also good) and drain the jalapenos or pickles.
11. Cut the lemon into 8 pieces and set aside.
12. Pour olive oil in a large wok and stir-fry the shrimp and squid. Sprinkle salt and pepper as needed while stir-frying.
13. Pour 100ml of white wine and cook the seafood.
14. Stir-fry the chicken breast, shiitake mushrooms, and tomatoes, then add the pre-cooked paella rice. 15. Cover the pot with the lid and cook the rice for another 3 minutes. (It tastes better if the rice is slightly pressed to the bottom.)
16. Add paprika, black olives, jalapenos, and pickles and mix. Pour 3T of tomato sauce over the rice and turn off the heat.
17. Mix the paella well and transfer it to a plate.
18. Arrange the boiled mussels nicely, add lemon slices here and there, and sprinkle parsley powder at the end to complete.
๐Seasoned Dried Laver
[Main ingredients]
- 20 sheets of seaweed bit.ly/478PwFS
- 4T chopped green onions (4T if substituted with chives, only 2T if substituted with chopped green onions) bit.ly/41Zt7bk
- 1 red pepper (remove seeds and slice) bit.ly/48PqavY
[Seasoning sauce ingredients]
- 2T soy sauce
- 1T soy sauce (can be substituted with soup soy sauce, tuna fish sauce, anchovy fish sauce, etc., but reduce the amount depending on the salinity.) bit.ly/3JM7bYN
- 1T minced garlic bit.ly/3U36pNM
- 4T liquid allulose
- 1/2t ginger juice bit.ly/48UxPJK
- cold-pressed sesame oil (or Sesame oil) 3T bit.ly/47EnHDV
- Sesame seeds 3T bit.ly/3SjRj4T
[How to make]
1. Microwave the seaweed for 4 minutes (2 minutes each side) to remove moisture from the seaweed.
2. Put the seaweed in a large plastic bag, block the opening, and crush the seaweed. (Be careful not to crush it too finely so that it doesn't turn into powder.)
3. Mix the seasoning ingredients in a large bowl.
5. Add the crushed seaweed and mix it with the seasoning.
6. Add chopped green onions and sliced โโred pepper to give it some color.
ะะตะณัะทะณั ะฑะตั Paella from a Korean mother-in-law who has a Spanish daughter-in-law
ะัะบััะปะตั: 66