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Spicy Kimchi Seafood Paella

Kimchi
Spicy Kimchi Seafood Paella
Pulmuone Katsuo Udon package

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Katsuo Udon

Satisfy your cravings with our Katsuo Udon, a Japanese noodle sensation that marries simplicity with irresistible flavor. Delight in the silky, chewy strands of udon noodles, perfectly paired with a soul-warming broth crafted to perfection.

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How to Prepare

Ingredients

  • 1 cup Arborio rice
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound mussels, cleaned and debearded
  • 1/2 pound calamari, sliced into rings
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1/4 cup Pulmuone kimchi, chopped
  • 4 cups vegetable broth
  • 1/2 cup dry white wine
  •  teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Directions

  • In a small bowl, steep the saffron threads in warm vegetable broth for 15–20 minutes.
  • In a large paella pan or skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened. Stir in diced red bell pepper and cook until it starts to soften. Add Arborio rice to the pan, stirring to coat with the vegetables and oil. Pour in the white wine and let it simmer until mostly evaporated. Add saffron-infused vegetable broth, smoked paprika, turmeric, salt, and pepper. Stir well to combine.
  • Arrange the seafood (shrimp, mussels, calamari) evenly across the paella. Scatter cherry tomatoes, peas, and chopped kimchi over the rice and seafood. Reduce the heat to low, cover with a lid, and simmer for 20–25 minutes, or until the rice is cooked and the seafood is fully cooked.
  • Once cooked, remove from heat and let it sit, covered, for 5 minutes. Garnish with fresh parsley and serve directly from the paella pan.

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