Umami Paella for Father’s Day | Press

São Paulo, August 2016 – The second Sunday of August marks a very special date: Father’s Day. In 2016, the celebration falls on the 14th and will be a great opportunity to spend the day with the superheroes of our childhood. It doesn’t matter if he’s nearby or if you have to take a long trip to see him—it’s always worth it!

There’s nothing better at a time like this than gathering loved ones around the table. It’s the moment for good conversation, laughter, and plenty of affection for the person who makes the day so special—whoever you’re honoring.

To help with the menu, the Umami Committee is sharing a special tip from chef Mariane Sato: Umami Paella. Easy to prepare, the dish features kombu seaweed, tomato, peas, and seafood—ingredients that deliver umami, one of the five basic tastes of the human palate. Foods with this taste increase salivation and prolong flavor, characteristics that support better digestion and help with oral hygiene.

Make Father’s Day even more umami! Check out the recipe:

Umami Paella

Ingredients:

• 1 piece (20 cm) kombu seaweed
• 1 packet paella seasoning
• 10 ml soybean oil
• 100 g onion, chopped
• 30 g garlic, chopped
• 100 g Carnaroli rice
• 50 g cleaned shrimp
• 50 g cleaned squid
• 80 g ripe tomato
• 50 g fresh peas
• Salt to taste

Directions:

1. In a pot, add the kombu, the paella seasoning, and about 1 liter of water; simmer over low heat to make a broth.
2. In a skillet, quickly brown the shrimp and squid; set aside.
3. In the same skillet, heat the soybean oil and sauté the chopped onion and garlic.
4. Add the rice and stir well.
5. Add some hot broth just to cover the rice; stir gently.
6. When it dries out, add more broth to cover; repeat until the rice is cooked al dente.
7. Cut the tomato into strips and set aside.
8. Add the peas to the rice and stir gently.
9. Add salt and mix.
10. Stir in the squid and shrimp, reserving a few pieces for garnish.
11. To finish, arrange the tomato strips, shrimp, and squid on top.
12. Serve immediately.

Serves: 4
Prep time: 90 minutes

For more recipes, visit: portalumami.com.br

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. Umami’s two main characteristics are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.