Google: “Paella is a rice dish originally from Valencia. For this reason, many non-Spaniards view it as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region. It is a rice dish that can have meat, fish, seafood, and vegetables and is characterised by its use of saffron to give it a yellow colour and unique flavour”.
Google: “Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups”.
“Kimchi is a fermented dish, its most prominent flavour is typically sour. Lactic acid produced by bacteria during fermentation creates a tangy, pungent flavour similar to that of sauerkraut. The garlic, if present in kimchi, intensifies in taste during fermentation”.
My friend gave me a tub of kim chi, a spicy version. It has been ages since I last had it. Thought of using it in my paella. My mind seems to be shining bright with creation just like today a hauntingly glorious sunshine day. I have cook six eggs, but I only use one. The remaining eggs can be in a covered container for not more than 4 days in fridge. I can eat it with something else or on it own.
Today, my meal has the best of two countries meal put together. It’s a simple delicious, cute, and satisfying dinner for one. Let’s cook!!!
1 Tsp white vinegar (OPT)
1 c hot boiling water
½ Tsp salt
A small pinch of saffron thread
1 Tbs olive oil and extra
1/2 c medium grain rice
1 Tbs garlic, chopped
3 Tbs kim chi (My friend gave me a tub of kim chi)
salt and pepper to taste
First thing to do is boil eggs, fill a pot about a quarter of the way with cold water. Place the eggs in a single layer. Add more water so that eggs are covered about 1-2 inches of water. Add 1 Tsp of white vinegar to prevent egg from cracking. Heat on high heat and bring water to roiling boil. Turn off heat, leave pot on hob for about 15-18 minutes. After time up, spoon eggs out with slotted spoon into a container fill with cold water, cover and put in fridge.
Place saffron thread and salt in a small bowl of hot boiling water once the kettle is boiled. In a mini cast iron pot put oil over med heat until oil is hot, add garlic, and sweat it. Then place rice, extra oil and cook for 2 minutes or until pan is dry and add the cooked kim chi coated with kim chi juice. Next add the saffron water to the pot, stir to evenly combine and cover. Bring to a simmer over med high heat about 10-15 minutes.
Once pot comes to a full simmer, reduce heat to med low heat, uncovered and season with salt and pepper. Cook further for about 10-15 minutes until rice is cooked through. Set aside to rest the paella for about 7 minutes. Bring out one egg and crack the shell and discard it. Then cut use egg cutter and cut into slices. Heat it microwave for about 1 minute, place sliced egg on top of paella and drizzle some kim chi juice over it. Serve with a cold beer. Enjoy!!!!
Note: A sign of a good paella is crisp rice around the sides of pot. Stand for a few minutes about 5-8 minutes before serving. The remaining eggs with shell can be stored in a covered container in fridge for about 3-4 days. You can add anything in your paella as I have told you above. You can omit egg. You can use the remaining eggs as egg salad.