Kimchi Paella
by barbaragaoyun
Favorite
Difficulty
Normal
Time
30m
Serving
2
Some time ago, I madly loved Spanish paella, and I urged my roommate to eat it every day. Of course, he bought the super frozen food, two or three large bags, about 1kg, which was enough for her for a long time, and it was not broken even for a long time. Finish eating (because I told him that I don’t need to freeze it, just keep it in the refrigerator, and it will cook faster).
I have always liked seafood, but it is a pity that Sichuan does not have a lot of seafood, it is rare, expensive and not fresh. Besides, there are rivers and lakes everywhere in Sichuan, so we have a lot of fresh water, it seems that my little heart that loves seafood has also been temporarily hidden. Montpellier is close to the sea, so there is a lot of seafood. The seafood in supermarkets basically comes from various sea areas, especially in the North Atlantic.
Speaking of which, French people really like seafood. Salmon should be the most common one. Every time you go to a fish stall, a large area is always occupied by the unique orange-red salmon. There seems to be a lot of canned tuna, but fresh ones are really expensive, about 20 euros per kilogram. In May of this year, I saw black tuna in the supermarket. The Japanese have always said that black tuna is the best. I didn’t hesitate to buy a piece of tuna. A small piece cost me more than ten Euros. It hurts my heart. what. There are the most types of sea bream. Usually there are about 5 kinds, and when there are more, 10 kinds are used, and the price difference is also very large. I buy more mackerel, which I think is the most cost-effective. The most cheapest seafood is definitely mussels, which is about 2 euros per kilogram, and a few large sacks are placed on the fish stand. Friends in Shanghai told me that they don't eat this in China. The more famous ones should be lobsters and oysters, but only the Christmas dinner is eaten more. The main reason is that the French economy is really sluggish now. Not everyone has the money to eat these things every day. Once, my friend and I went to a nearby town famous for fishing to eat seafood. A large plate of raw seafood was placed on ice and served with lemon juice. It was so cool.
This time I used shrimps, mussels, and small cuttlefish, which are the cheapest and most common ones. For a better taste, I also added some diced sausages, the kind that my friend brought back from Barcelona. I think this is the finishing touch.
The spicy cabbage here is really not as popular as the Koreans. Only a few Chinese Super League can find it. It costs 4 Euro for 250 grams. I don’t want to spend more than 30 RMB to buy a few pieces of cabbage. I use it. The spicy cabbage was made by myself a long time ago. It is already very sour. There are also kimchi fried rice in Korea, but I really don’t like fried rice. I think it’s too oily. Every time I ate it happily, I was too tired of it in the end. Learn from the ingredients of paella, then add rice to stir-fry, and finally add water to cook. It is less greasy, but the taste is richer and richer. Each grain of rice is full of sauce.
In order to make the flavor stronger, I cut half of the spicy cabbage into small cubes, and the other half was pureed with the kimchi juice. It is best to mix kimchi puree with Korean chili sauce and fish sauce first, so that it will cook more evenly. I didn't add salt because the kimchi and fish sauce are very salty. "
I have always liked seafood, but it is a pity that Sichuan does not have a lot of seafood, it is rare, expensive and not fresh. Besides, there are rivers and lakes everywhere in Sichuan, so we have a lot of fresh water, it seems that my little heart that loves seafood has also been temporarily hidden. Montpellier is close to the sea, so there is a lot of seafood. The seafood in supermarkets basically comes from various sea areas, especially in the North Atlantic.
Speaking of which, French people really like seafood. Salmon should be the most common one. Every time you go to a fish stall, a large area is always occupied by the unique orange-red salmon. There seems to be a lot of canned tuna, but fresh ones are really expensive, about 20 euros per kilogram. In May of this year, I saw black tuna in the supermarket. The Japanese have always said that black tuna is the best. I didn’t hesitate to buy a piece of tuna. A small piece cost me more than ten Euros. It hurts my heart. what. There are the most types of sea bream. Usually there are about 5 kinds, and when there are more, 10 kinds are used, and the price difference is also very large. I buy more mackerel, which I think is the most cost-effective. The most cheapest seafood is definitely mussels, which is about 2 euros per kilogram, and a few large sacks are placed on the fish stand. Friends in Shanghai told me that they don't eat this in China. The more famous ones should be lobsters and oysters, but only the Christmas dinner is eaten more. The main reason is that the French economy is really sluggish now. Not everyone has the money to eat these things every day. Once, my friend and I went to a nearby town famous for fishing to eat seafood. A large plate of raw seafood was placed on ice and served with lemon juice. It was so cool.
This time I used shrimps, mussels, and small cuttlefish, which are the cheapest and most common ones. For a better taste, I also added some diced sausages, the kind that my friend brought back from Barcelona. I think this is the finishing touch.
The spicy cabbage here is really not as popular as the Koreans. Only a few Chinese Super League can find it. It costs 4 Euro for 250 grams. I don’t want to spend more than 30 RMB to buy a few pieces of cabbage. I use it. The spicy cabbage was made by myself a long time ago. It is already very sour. There are also kimchi fried rice in Korea, but I really don’t like fried rice. I think it’s too oily. Every time I ate it happily, I was too tired of it in the end. Learn from the ingredients of paella, then add rice to stir-fry, and finally add water to cook. It is less greasy, but the taste is richer and richer. Each grain of rice is full of sauce.
In order to make the flavor stronger, I cut half of the spicy cabbage into small cubes, and the other half was pureed with the kimchi juice. It is best to mix kimchi puree with Korean chili sauce and fish sauce first, so that it will cook more evenly. I didn't add salt because the kimchi and fish sauce are very salty. "
