Kimchi Chorizo Shrimp Paella

Method6 steps · about 45 min

1. 1

   Step 1: Devein the shrimp by using a toothpick and peel the shell off the body but keep the head part intact. Set aside.

   Uses 8 jumbo prawns or 10-12 large prawns

2. 2

   Step 2: Heat oil (2 tablespoon) in the paella pan or shallow pan over medium heat, saute onion (1/2) and garlic (2) until soft, about 3 minutes.

   Uses 2 tablespoon olive oil · 1/2 onion (finely chopped) · 2 garlic finely chopped

3. 3

   Step 3: Add kimchi and chorizo and saute for another 3 minutes. Add the rice and toss all together.

   Uses 1 cup short grain rice (rinsed a few times and drained) · 1 cup chopped sour kimchi · 1/2 lb about 200 g Chrorizo sausage, sliced

4. 4

   Step 4: Pour in the chicken stock (1 cup) and the crushed tomato (1 cup), bay leaf (1), and paprika; stir together and bring to boil. Reduce the heat to low and let the whole thing to simmer for 10-15 minutes until the liquid is reduced less than half. Do not stir.

   simmer rice base · 15 minUses 1 cup chicken stock · 1 cup canned crushed tomatoes · 1 bay leaf · 1/2 teaspoon smoked paprika

5. 5

   Step 5: Place shrimps on the top and continue to simmer for 3-5 minutes. Turn the shrimp to the other side and sprinkle peas (1/2 cup) around the pan; continue to simmer another 3-5 minutes.

   Cook shrimp, first side (turn then repeat) · 5 minUses 8 jumbo prawns or 10-12 large prawns · 1/2 cup frozen peas (thawed)

6. 6

   Step 6: When you see the most liquid is absorbed by the rice, and smell the rice getting toasty on the bottom, the paella is done. (rice should be tender yet chewy, and the shrimps are fully cooked) Sprinkle fresh parsley (1 tablespoon) over and serve hot off the pan.

   Uses 1 tablespoon parsley