Kimchi Chorizo Shrimp Paella
[ 김치 초리조소세지 새우 빠에야 ]
If someone is asking me today to choose one country that I would like to travel, it would be Spain.
I might choose a different country tomorrow but for today? It is definitely Spain.
When I think of Spain, Paella comes next. (Can’t resist not to think of food) Paella is a famous Spanish rice dish cooked with various meat and/or seafood in one pan. Saffron is often added to give the irresistible golden color and a hint of flavor to the dish.
The idea of making my Spanish-Korean fusion style Paella came up very unexpectedly.
I had bought some large tiger prawns a while ago and kept them in the freezer. I was taking them out thinking of making shrimp tempura for dinner. As I was shutting my freezer door, a small packet of frozen sausage fell off on my foot. (Ouch! that hurts!!) I picked it up. It was the Chorizo sausages. I had large tiger prawns on one hand and a packet of Chorizo sausage on the other. I turned around, and there was a container of very fermented kimchi on my counter that I was going to fry up to make something. With all these 3 ingredients in my sight? Sayonara (goodbye) to the shrimp tempura and Hola (Hello) to Paella!
The result was outstanding. I am so glad that the Chorizo sausage fell off on me accidentally. The dinner was satisfying and I am sitting down here to share with you how I made my fusion paella – with a Korean touch!
Rinse your rice until the water runs clear. Drain and set aside.
I want to use the whole shrimp to bring the full flavor in the dish but I know my family won’t like to peel the shrimp shells as they are eating. (and I bet you don’t either) So this is what I did. Using a toothpick I poked under the first notch of the shrimp back and pull out the gunk to devein.
Then I peel the shell off the body part only. The shrimp head holds lots of flavor that you want to keep while cooking. By peeling off the shell on the body, the body meat will fall off effortlessly from the head.
Poor guy.., he looks a little shy for being naked.
Toward the end you will see the liquid is pretty much absorbed by rice and you need to either sense or smell the rice getting toasty on the bottom crust part of paella. When your rice is tender and the shrimp is fully cooked, sprinkle some fresh parsley if you have. And serve this flavorful fusion dish hot off the pan.
This is very satisfying dish, guys. The subtle tomato flavor binds kimchi and chorizo up very nicely. The bottom had a nice socarrat crust that I always love from paella. Since I used the short grain, the texture of rice is a little stickier than I hoped for, but still tasty.
The possibilities of making a delicious dish with kimchi is abundant. If you have lots of fermented cabbage kimchi in your fridge, Try this paella fusion. You won’t regret.
- Devein the shrimp by using a toothpick and peel the shell off the body but keep the head part intact. Set aside.
- Heat oil in the paella pan or shallow pan over medium heat, saute onion and garlic until soft, about 3 minutes.
- Add kimchi and chorizo and saute for another 3 minutes. Add the rice and toss all together.
- Pour in the chicken stock and the crushed tomato, bay leaf, and paprika; stir together and bring to boil. Reduce the heat to low and let the whole thing to simmer for 10-15 minutes until the liquid is reduced less than half. Do not stir.
- Place shrimps on the top and continue to simmer for 3-5 minutes. Turn the shrimp to the other side and sprinkle peas around the pan; continue to simmer another 3-5 minutes.
- When you see the most liquid is absorbed by the rice, and smell the rice getting toasty on the bottom, the paella is done. (rice should be tender yet chewy, and the shrimps are fully cooked) Sprinkle fresh parsley over and serve hot off the pan.