Surprise Your Mom with a Delicious Umami Paella

For those who want to impress this Mother’s Day, this recipe delivers a unique experience with the fifth taste

São Paulo, May 2022 – With Mother’s Day approaching, children look for different ways to show their love and, of course, surprise their moms on this very special date. After all, there’s nothing better than returning plenty of affection and care to someone who strives to give her best every day.

To help anyone seeking something different and unique, Hellen Maluly, PhD in Food Science from Unicamp and consultant to the Umami Committee, presents a tasty recipe.

The specialist explains that umami is the fifth basic taste of the human palate and that by using ingredients containing glutamate, you can enjoy an even more flavorful experience.

The many versions of paella can include umami ingredients such as peas, tomatoes, seafood, and other meats. In the recipe below, we add extra touches of “umami,” such as kombu seaweed. For a vegetarian version, you can replace seafood and meats with assorted mushrooms. There’s no way mom can resist this explosion of flavors! For pairings (for those who want them), tart juices, Pale Ale or even a Porter beer work very well. For wines, whites like Chardonnay or reds like Tempranillo can complement the spice mix nicely, advises Hellen.

Now it’s your turn! Go all-in on the table décor, include elements that are special to your mom, and enjoy it together!

UMAMI PAELLA

Prep time: 1 hr 30 min
Serves: 4

INGREDIENTS

• 20 cm kombu seaweed (8 g)
• 1 packet paella seasoning powder (3 g)
• 3 1/2 cups water (700 ml)
• 1 1/2 tbsp oil (22.5 ml)
• 100 g medium gray shrimp, cleaned
• 100 g squid, cleaned and cut into thin rings
• 1 small onion, chopped (100 g)
• 2 cloves garlic, chopped (10 g)
• 1 cup uncooked Arborio rice (170 g)
• 1/2 tsp salt (2.5 g)
• 1/2 cup frozen peas (45 g)
• 1 small tomato, seeded and cut into thin strips (130 g)

METHOD

1. In a medium saucepan, add the kombu, paella seasoning, and water; bring to a boil over medium heat. Lower the heat and simmer for 10 minutes, or until reduced to 2 1/2 cups (500 ml). Remove from the heat, discard the kombu, and set aside.
2. In another medium pan, heat 1/2 tbsp of the oil over medium heat. Add the shrimp and squid and fry for 2 minutes, or until lightly browned. Transfer to a bowl and keep warm.
3. In the same pan, heat the remaining oil over medium heat. Add the onion and garlic and sauté for 2 minutes, or until the onion is translucent. Add the rice and stir to coat completely. Add the salt, pour in the reserved broth, and cook over medium heat, partially covered, for about 15 minutes, or until the rice is al dente.
4. Add the reserved shrimp-squid mixture and the peas, stir gently, and warm through.
5. Remove from the heat, garnish with the tomato, and serve immediately.

Tip: Reuse the seaweed from this recipe—chop it and add to soups and stews.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br and follow on social media at facebook.com/gostoumami and instagram.com/ogostoumami.