Vibrant Ryo Soo Young’s Korean-Style Paella
Effortless Home-Style Paella with Ingredients You Already Have: A Ryo Soo Young Recipe
Craving the exquisite paella you enjoyed on your trip to Spain, only to find your fridge lacking saffron and chicken? Don’t let missing ingredients stop you! Today, we’re making a fantastic ‘Korean-Style Paella’ inspired by Ryo Soo Young’s clever tips, using simple ingredients readily available at home. Each grain of rice will be infused with rich flavor and aroma, creating a delightful meal that will surely impress.
Main Ingredients
- 1.5 cups Rice (approx. 300g)
- 9 Fresh Shrimp
- 1 Squid (body)
- 1/2 Onion
- 6 cloves Garlic
- 1/4 cup Olive Oil (approx. 60ml)
- 1/2 tsp Salt
- 10 Dried Chilies or Peperoncino (adjust to spice preference)
- 1 can Whole Tomatoes (400g)
- 1 Liter Water (1000ml)
- 1 Chicken Stock Cube
- A pinch of Dried Basil (for garnish)
- A pinch of Black Pepper (for seasoning and garnish)
Cooking Instructions
Step 1
First, rinse the fresh shrimp under cold running water and pat them thoroughly dry with paper towels. Then, season them with a pinch of black pepper, a splash of cooking wine (optional), and 1/2 teaspoon of salt. Gently mix them together and let them marinate for a bit. This step enhances the shrimp’s flavor.
Step 2
Now, let’s prepare the vegetables. Peel and finely dice the onion. Slice the garlic cloves thinly into rounds. Clean the squid, remove the innards, and cut it into bite-sized pieces. Open the can of whole tomatoes and use kitchen scissors to chop them into smaller pieces. Having all your ingredients prepped beforehand will make the cooking process much smoother.
Step 3
Gather all the prepared paella ingredients in one place. This ‘mise en place’ step, where you organize everything before cooking, ensures a calm and efficient cooking experience.
Step 4
Before we start sautéing, if you don’t have a dedicated paella pan, use a wide, shallow pot with a lid, like a Korean hot pot (jeongol-nam-bi), or a deep skillet. Gently preheat the pot over low heat, then pour in the 1/4 cup of olive oil.
Step 5
Turn the heat to medium and add the diced onion and sliced garlic. Sauté them until they turn a light brown color. Cooking the onions thoroughly will bring out their natural sweetness.
Step 6
Once the onions and garlic are nicely sautéed, add the cut squid and the dried chilies or peperoncino for a touch of heat. Increase the heat to high and stir-fry quickly for a minute or two, until the squid is lightly cooked and fragrant.
Step 7
When the squid is partially cooked, add the chopped whole tomatoes and the 1.5 cups of uncooked rice (do not rinse the rice). Gently mix everything together, ensuring the rice grains are coated with oil and slightly toasted.
Step 8
Now, let’s create the paella’s flavorful broth. Dissolve the chicken stock cube in 1 liter of water. (You can use plain water, but chicken stock adds a deeper umami flavor.) Add the 1/2 teaspoon of salt you set aside for seasoning.
Step 9
Pour the broth over the rice and ingredients in the pot. Bring it to a boil over high heat with the lid off. Let it simmer vigorously for about 12 minutes, allowing the liquid to reduce. This is where the rice absorbs the flavorful liquid, forming the base of your delicious paella. Stir occasionally to prevent sticking, but avoid over-stirring. Cooking times can vary depending on your stove’s heat, so adjust as needed. If the liquid reduces too quickly, lower the heat.
Step 10
You’ll know it’s nearing completion when the liquid has mostly evaporated, the rice grains are visible, and you hear a gentle ‘crackling’ sound from the bottom of the pan. This indicates the ‘socarrat’ (toasted rice crust) is forming. Now, arrange the marinated shrimp attractively on top. Reduce the heat to low, cover the pot tightly with the lid, and let it steam for 10 minutes. This steaming process is crucial for cooking the rice perfectly and allowing the flavors to meld.
Step 11
After the 10-minute steaming period, remove the lid and let it cook uncovered over low heat for just about 2 more minutes. This helps to dry out any remaining moisture, resulting in a beautifully textured Korean-style paella.
Step 12
Once your paella is ready, sprinkle it with dried basil for an aromatic finish and a dash of black pepper. If you have fresh basil leaves, they make a lovely garnish.
Step 13
Now, let’s flip it over! Look at that gorgeous ‘socarrat’ – a crispy, toasted rice crust at the bottom, just like in authentic Spanish paella! This dish brings back fond memories of my trip to Spain, where I ate paella almost every day. Even though this is a Korean-style version made with what I had on hand, it’s a delicious and joyful meal that echoes those wonderful memories. Give it a try!
