Clam Paella with a Korean Twist
Park Tam Hee’s Secret Recipe! Flavorful Clam Paella – A Spanish Dish Reimagined for Korean Palates on ‘Favorite Restaurant’
Introducing a clam paella recipe, uniquely adapted for Korean tastes! This dish combines the deep, refreshing flavor of clam broth with the rich aroma of curry, creating a special yet easy-to-make paella perfect for any occasion, including Christmas parties!
Ingredients
- 1 Tbsp Curry Powder
- 1 Tbsp Tuna Extract (Fish Sauce)
- 1 Tbsp Cooking Wine (Mirin)
- Pinch of Black Pepper
- Chopped Scallions, for garnish
- Pinch of Red Pepper Flakes (or dried chili)
- 2 Tbsp Olive Oil
- Adequate amount of Fresh Clams
- 1 Tbsp Coarse Salt (for purging clams)
- 1 cup Rice (approx. 180g)
- 1/2 Onion
- 3-4 cloves Garlic
- 600ml Clam Broth (approx. 3 cups)
Cooking Instructions
Step 1
Start by preparing the fresh clams. Place them in a bowl and add water mixed with 1 tablespoon of coarse salt per liter of water. Adding a spoon to the water can help the clams purge more effectively. Cover the bowl with a dark cloth or bag and let them purge in a dark place for about 30 minutes. (Caution: Over-purging can cause the clams to die.)
Step 2
Rinse the purged clams thoroughly under running water to remove any remaining sand or grit. In a pot, bring plenty of water to a boil. Add the clams and cook for about 10 minutes until they open. Once opened, turn off the heat. Strain the liquid to separate the clear clam broth from the cooked clams. You should have about 600ml of broth.
Step 3
Rinse 1 cup of rice and soak it in water for about 10 minutes. Soaking the rice beforehand will result in a softer and more moist paella.
Step 4
Finely dice 1/2 an onion. Diced onion adds depth of flavor to the dish.
Step 5
Thinly slice the garlic cloves. The garlic’s aroma will infuse into the oil, enhancing the overall flavor of the dish.
Step 6
Heat a deep pan or wok over medium heat and add 2 tablespoons of olive oil. Add the diced onion and sliced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, being careful not to burn them.
Step 7
Sauté the diced onion and sliced garlic until the onion is translucent and the garlic is fragrant, making sure not to burn them. This step builds the aromatic base for the paella.
Step 8
Add 1 tablespoon of tuna extract (or fish sauce) to the sautéed vegetables and cook for another minute to deepen the umami flavor. If tuna extract is unavailable, soy sauce can be used as a substitute.
Step 9
Add the pre-soaked rice to the pan with the sautéed vegetables and tuna extract. Stir-fry for 1-2 minutes until the rice grains are coated with oil. This helps prevent the rice from sticking together and contributes to a fluffier texture.
Step 10
Pour in 200ml of the prepared clam broth and stir to ensure the rice absorbs the liquid evenly. It’s best to do this over medium heat to prevent the rice from scorching.
Step 11
Spread the rice evenly in the pan and allow the liquid to reduce slightly. Add 1 tablespoon of cooking wine (mirin) during this stage to eliminate any potential fishy odors and add a subtle sweetness.
Step 12
In a separate bowl, dissolve 1 tablespoon of curry powder into the remaining 300ml of clam broth. Add 200ml of this curry-infused broth to the rice in the pan. Cover with a lid and cook over medium-low heat until the rice is almost cooked through, stirring occasionally to prevent sticking.
Step 13
Once most of the liquid has been absorbed and the rice is nearly cooked, add another 100ml of the curry broth. Continue to cook over medium-low heat until the rice is tender and moist. (Tip: You can add the cooked clams at this stage to cook together, but I prefer adding them at the very end for better texture. Feel free to adjust to your preference.)
Step 14
When the liquid has evaporated and the rice is cooked, increase the heat to high for about 1 to 1.5 minutes. This will create a delicious crispy bottom layer (socarrat) without burning the paella. Keep a close eye on it!
Step 15
Finally, arrange the cooked clams attractively on top of the paella. Garnish with chopped scallions and a sprinkle of red pepper flakes (or dried chili) for an extra kick. Your delicious, Korean-inspired clam paella is ready to be enjoyed!
