Baek’s Twist: Korean-Style Paella for a Flavorful Feast
Authentic Spanish Delight, Tailored for Korean Palates: Making Paella with Baek Jong-won’s Recipe Adaptation
Experience the vibrant flavors of Spain with this Korean-inspired Paella, adapted from Chef Baek Jong-won’s recipe. Often described as a Spanish risotto, paella is a dish that perfectly complements Korean tastes. Let’s embark on a culinary journey and create this delicious masterpiece together!
Ingredients- 1.5 cups rice (soaked for at least 2 hours)
- Approx. 3 cups water or chicken stock (adjust as needed)
- 2 Tbsp olive oil
- 2 medium tomatoes
- 1/2 to 1 bell pepper (any color)
- 5 fresh shiitake mushrooms
- 1/2 lemon (for garnish)
- Approx. 150g chicken (thigh meat recommended)
- 1 squid (cleaned, approx. 100g)
- Approx. 10-15 shrimp
- 50g fresh Italian parsley (for garnish)
- 3 Tbsp ketchup
- 2 Tbsp Worcestershire sauce
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
Begin by preparing the rice. Rinse 1.5 cups of rice thoroughly and soak it in cold water for at least 2 hours. Soaking ensures the rice will cook up tender and absorb all the delicious flavors.
Step 2
Let’s prepare the tomatoes for a vibrant flavor base. Score the bottom of the tomatoes with a shallow ‘X’ cut. Blanch them in boiling water for about 1 minute, then immediately transfer to an ice bath to cool. This makes peeling effortless. Once peeled, finely chop or blend the tomatoes.
Step 3
Chop your aromatics and vegetables. Mince 1 Tbsp of garlic, finely chop 1/2 an onion, slice 5 shiitake mushrooms about 5mm thick, and dice 1/2 to 1 bell pepper. Finely chop the Italian parsley for garnish. Slice the lemon thinly or cut into wedges for serving.
Step 4
Prepare the chicken. Chicken thigh meat is highly recommended for its tenderness and flavor. Remove any excess skin and cut the meat into bite-sized pieces. Season lightly with salt and pepper.
Step 5
Clean and prepare the squid. If using frozen squid, ensure it’s fully thawed in the refrigerator for at least 6 hours. Cut the squid body into rings or bite-sized pieces.
Step 6
Heat your pan. Use a wide, shallow pan (a paella pan is ideal if you have one!) and add 2 Tbsp of olive oil. Heat over medium heat.
Step 7
Once the oil is shimmering, add the minced garlic and sauté until fragrant and lightly golden. Be careful not to burn the garlic; this step builds essential flavor.
Step 8
Add the chopped onion to the pan and sauté until softened and translucent. Cooking the onions well will bring out their natural sweetness and add depth to the dish.
Step 9
Add the seasoned chicken pieces and cook until they are lightly browned on all sides. This searing locks in juices and creates a flavorful foundation with the onions and garlic.
Step 10
Toss in the prepared squid and cook briefly. Squid can become tough if overcooked, so stir-fry just until it changes color, about 1-2 minutes.
Step 11
Add the chopped tomatoes to the pan and cook until they break down and form a sauce-like consistency. Stirring and mashing them gently will help create a rich tomato base.
Step 12
Now, it’s time for the flavor boosters. Stir in 3 Tbsp of ketchup and 2 Tbsp of Worcestershire sauce. Cook for a minute, allowing the sauces to meld with the other ingredients.
Step 13
Add the soaked and drained rice to the pan. Stir well to coat the rice grains with the oil and sauce mixture. Sauté for 1-2 minutes until the edges of the rice appear slightly translucent.
Step 14
Add the sliced shiitake mushrooms and gently mix them into the rice. The mushrooms will release moisture as they cook, contributing to the dish’s tenderness.
Step 15
Add the shrimp. If you’re using pre-cooked (pink) shrimp, reserve them to place on top during the final steaming phase. If using raw shrimp, add them now to cook with the paella.
Step 16
Pour in approximately 3 cups of water or chicken stock. The amount may vary depending on the rice and how long it was soaked, so start with this and adjust if needed. Once the liquid comes to a simmer, reduce the heat to medium-low, cover the pan with a lid, and let the rice cook. Avoid lifting the lid for the first 10 minutes.
Step 17
Continue cooking on medium-low heat. The rice will absorb the liquid and become tender. Let it cook, covered, for about another 6 minutes.
Step 18
After 6 minutes, lift the lid and gently stir the paella with a spatula, scraping the bottom to prevent sticking and ensuring even cooking. Cover again and continue cooking on low heat for another 6 minutes to allow the rice to steam and fully cook.
Step 19
Once the final 6 minutes are up, turn off the heat completely. Remove the lid and artfully arrange the sliced bell peppers, chopped parsley, and lemon slices on top. Replace the lid and let the paella rest and steam for 3-5 minutes. This final resting period is crucial for perfect texture.
Step 20
Voila! Your delicious Korean-style Paella is ready! Serve immediately while hot for the best flavor experience. Enjoy this delightful dish, perhaps with a side of kimchi or pickles to balance the richness. Bon appétit!
