Pasta, rice and company

Umami paella

Name: Umami paella
Prep time: 90 min
Yield: 4 portions
Ingredients: 20 cm kombu seaweed (8 g); 1 sachet paella seasoning powder (3 g); 3 and a half cups water (700 ml); 1 and a half tablespoons 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 arborio rice, uncooked (170 g); half a teaspoon salt (2.5 g); half a cup frozen peas (45 g); 1 small tomato, seedless, cut into thin strips (130 g)

Preparation time: 90 min

Serves: 4 portions

If you like seafood dishes, this recipe inspired by Spanish paella will win you over!

Our umami paella brings together incredible, flavorful ingredients in a mouthwatering preparation. Get the kombu seaweed, squid, and shrimp ready, and let’s cook!

Ingredients

20 cm kombu seaweed (8 g)
1 sachet paella seasoning powder (3 g)
3 and a half cups water (700 ml)
1 and a half tablespoons 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 arborio rice, uncooked (170 g)
half a teaspoon salt (2.5 g)
half a cup frozen peas (45 g)
1 small tomato, seedless, cut into thin strips (130 g)

Modo de preparo

In a medium saucepan, place the seaweed, paella seasoning, and water, and bring to a boil over medium heat. Lower the heat and let it simmer for 10 minutes, or until the volume reduces to 2 and a half cups (500 ml). Remove from the heat, discard the seaweed, and set aside.
In another medium saucepan, place half a tablespoon of oil and heat over medium heat. Add the shrimp and squid, and fry for 2 minutes, or until lightly golden. Transfer to a bowl and keep warm.
In the same pan, add the remaining oil and heat over medium heat. Add the onion and garlic, and sauté for 2 minutes, or until the onion is translucent. Add the rice and stir until fully coated. Add the salt, pour in the reserved broth, and cook over medium heat, partially covered, for 15 minutes, or until the rice is “al dente.”
Add the reserved shrimp and squid mixture, the peas, stir gently, and let it heat through.
Remove from the heat, garnish with the tomato, and serve immediately.

Tip: reuse the seaweed from this recipe. Chop it and add it to soups and stews.

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