Kimchi Seafood Paella recipe - ingredients, nutrition and when to eat it
This one-pan dish cooks rice until it soaks up the spicy flavor of kimchi and the savory juices of shrimp and mussels.
This one-pan dish cooks rice until it soaks up the spicy flavor of kimchi and the savory juices of shrimp and mussels. The rice is fluffy on top with a crisp layer at the bottom, while the seafood stays tender and springy. It’s great for sharing around the table on a weekend evening.
World cuisine · 35 minutes to cook
Tips: Kimchi and stock vary in saltiness, so taste before adding salt at the end.
Tips: After adding the rice to the stock, avoid stirring often so a crisp layer can form on the bottom.
Tips: Scrub the mussel shells clean, and discard any mussels that remain closed after cooking.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Napa cabbage kimchi — 0.5 cup
- Shrimp — 4 pc
- Mussels — 6 pc
- Onion — 0.3 pc
- Garlic — 2 pc
- Tomato paste — 1 Tbsp
- Olive oil — 1 Tbsp
- Seafood stock — 1.5 cup
- Paprika — 0.5 tsp
- Lemon juice — 1 tsp
- Parsley — 1 tsp