Authentic Seafood Paella at Home
[Gyeonggi Rice] Luxurious Seafood Paella using Chamdream Rice
I first tasted paella on a trip to Spain during my college years, and I’ve never forgotten that incredible flavor! I’ve recreated it at home for you to enjoy. Using Gyeonggi-mi’s Chamdream rice makes this seafood paella exceptionally chewy and delicious.
Main Ingredients- Bell peppers 100g (using various colors makes it more visually appealing)
- Onion 1/2 (finely chopped)
- Minced garlic 20g (adds rich flavor)
- Cherry tomatoes 8-10 (halved)
- Chamdream Gyeonggi-mi rice 220g (approx. 1.5 cups)
- Fresh shrimp (enough for the number of servings, deveined and peeled)
- Clams 15-20 (purged of sand and washed clean)
- White wine 1 glass (full shot glass, approx. 50ml)
- Salt (to taste)
Broth & Seasoning- Dried kelp (kombu) 1 piece (enhances broth depth)
- Anchovy or seafood broth 300-400g (store-bought broth can be used)
- Dried kelp (kombu) 1 piece (enhances broth depth)
- Anchovy or seafood broth 300-400g (store-bought broth can be used)
Cooking Instructions
Step 1
Rinse the rice gently 1-2 times, then soak it in plenty of water for about 30 minutes. This allows the rice to absorb moisture, resulting in a more tender and flavorful paella.
Step 2
Prepare all your vegetables: finely chop the bell peppers and onion. Halve the cherry tomatoes. Prepare the shrimp by peeling and deveining them as desired. Ensure the clams are purged of sand and thoroughly washed.
Step 3
Drain the soaked rice and double-check all your prepared ingredients before you begin cooking.
Step 4
Heat a wide frying pan or paella pan over medium-low heat and add a generous amount of cooking oil. Add the minced garlic and chopped onion, stirring gently to prevent burning and release their aroma.
Step 5
Once the garlic and onion become translucent and fragrant, add the chopped bell peppers and stir-fry them together. Cook until the bell peppers are slightly softened.
Step 6
When the bell peppers are partially cooked, add the halved cherry tomatoes and sauté them with the other ingredients. Cook until the tomatoes begin to break down slightly and meld with the seasonings.
Step 7
Add the drained rice to the sautéed vegetables. Stir and cook for about 2-3 minutes until the rice grains appear translucent. Coating the rice grains with oil helps prevent sticking and ensures they cook evenly.
Step 8
As the rice grains become translucent, arrange the cleaned clams around the edges of the pan. Pour in the white wine. The wine will evaporate, helping to remove any fishy odors from the clams.
Step 9
Pour in about 3-4 ladles of the kelp and anchovy/seafood broth. The broth should be sufficient to cover the ingredients for even cooking of the rice. It’s best to start with slightly less broth and add more if needed, as controlling the liquid consistency is key.
Step 10
Cover the pan and cook over medium-low heat until the rice is done. Every 2-3 minutes, gently shake the pan or scrape the bottom with a spatula to prevent the rice from burning or sticking. After about 10 minutes, check the rice for doneness and season with salt to about 70% of your desired taste. (You’ll adjust the seasoning further with the shrimp later).
Step 11
Once the rice is nearly cooked, artfully arrange the prepared shrimp on top of the rice. Cover the pan again and let it cook for another 3-5 minutes until the shrimp are fully cooked. At this stage, the rice should have a slightly looser consistency than freshly cooked sticky rice. If it seems too dry, add a little more broth.
Step 12
Check that the shrimp are nicely pink and cooked through. Finally, taste the paella and adjust the seasoning with salt to your preference. Ensure the flavors of the broth and ingredients have infused into every grain of rice.
Step 13
Transfer the beautifully cooked paella to serving plates. You can also serve it directly from the pan for a rustic presentation.
Step 14
Enjoy the taste of Spain with your delicious homemade seafood paella!
