Prepare to embark on a culinary adventure that defies traditional boundaries and sets your taste buds on fire! This isn't just another paella recipe - this is a bold fusion of Spanish and Korean cuisines that will transform your dinner table into a gourmet destination. Imagine the spicy kick of kimchi dancing with smoky chorizo and succulent shrimp, all nestled in perfectly cooked Arborio rice. One bite, and you'll be transported to a world where culinary borders disappear and flavor reigns supreme!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish-Korean
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup kimchi, chopped
- 200g chorizo, sliced
- 300g shrimp, peeled and deveined
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping kimchi, slicing chorizo, dicing bell pepper, and mincing garlic. Pat shrimp dry with paper towels and season with salt, pepper, and paprika.
- Heat olive oil in a large paella pan or wide skillet over medium-high heat. Add chorizo and cook until it releases its oils and becomes slightly crispy, about 3-4 minutes.
- Add chopped onions and bell peppers to the pan. Sauté until vegetables become soft and slightly caramelized, approximately 5 minutes.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Add Arborio rice to the pan and toast it for 2 minutes, stirring constantly to coat the grains with oil and chorizo juices.
- Pour in chicken broth and chopped kimchi. Stir to combine and bring the mixture to a gentle simmer.
- Reduce heat to medium-low, cover the pan, and let the rice cook for about 15-18 minutes, or until liquid is mostly absorbed.
- Arrange seasoned shrimp on top of the rice, pushing them slightly into the mixture. Cover and cook for an additional 5-6 minutes until shrimp are pink and cooked through.
- Remove from heat and let the paella rest, covered, for 5 minutes to allow flavors to meld and rice to fully absorb remaining liquid.
- Garnish with fresh herbs if desired, and serve hot directly from the pan for an authentic paella experience.
Tips
- Rice is King: Use authentic Arborio rice and avoid stirring too much to develop that coveted crispy bottom layer called "socarrat"
- Prep is Crucial: Have all ingredients chopped and ready before you start cooking to ensure smooth execution
- Pan Matters: A wide, shallow pan ensures even cooking and authentic paella texture
- Shrimp Timing: Add shrimp towards the end to prevent overcooking and maintain their tender, juicy texture
- Let It Rest: Always allow your paella to rest for 5 minutes after cooking to let flavors meld and rice absorb remaining liquidPro Chef Secret: The magic of this dish lies in layering flavors - each ingredient contributes its unique character to create a symphony of taste!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 35g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 220mg
