Ingredients
- 1/2 pound boneless, skinless chicken thighs, diced
- 1 teaspoon + 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 2 teaspoons smoked paprika, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 2 cups chicken or seafood stock
- 3 tablespoons gochujang
- 1/2 teaspoon saffron threads (optional)
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 3 cloves garlic, finely chopped
- 1/2 cup drained napa cabbage kimchi, finely chopped, plus more for serving
- 1/2 cup canned diced tomatoes
- 1/4 cup dry white wine
- 1 1/4 cups short-grain rice (such as bomba, arborio, or sushi rice)
- 1/2 cup shelled edamame
- 1/2 pound extra jumbo (16-20), jumbo (21-25), or extra large (26-30) shrimp, deveined
- 1/2 pound cleaned mussels or littleneck clams
- 1 tablespoon toasted sesame oil
- 1/4 cup chopped scallion
- 1/4 cup chopped parsley
- Lemon wedges, for serving
- Kewpie mayonnaise (optional), for serving
Directions
- Season chicken with 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, garlic powder, and 1/4 teaspoon ground ginger. Set aside.
- In a small saucepan, combine stock and gochujang. Bring to a boil, then remove from heat. If using, add saffron threads, cover, and set aside.
- Heat a large pan over medium heat and add 1 teaspoon olive oil. Add chicken and cook until browned but not fully cooked through. Remove chicken and set aside.
- Increase heat to medium-high and add the remaining 2 tablespoons of olive oil. Once hot, add onion, red pepper, and garlic. Sauté until vegetables are softened and onions begin to brown, about 5 minutes.
- Stir in chopped kimchi, diced tomatoes, and the remaining 1 1/2 teaspoons of smoked paprika. Cook for another 4 minutes, stirring often. Season with additional salt.
- Add wine and simmer until almost all liquid has evaporated, about 5 minutes.
- Return chicken to the pan, adding any accumulated juices. Stir in rice, ensuring it's well-coated with the other ingredients.
- Slowly pour in the gochujang broth, gently shaking the pan to distribute ingredients evenly. Avoid stirring the rice after this step. Bring to a boil, then reduce heat to medium-low and cook uncovered for 10 minutes, adding more stock or water if necessary.
- Scatter edamame over the rice. Arrange shrimp and mussels or clams on top, gently pushing them into the rice. Cook uncovered for an additional 6 minutes.
- Gently flip the shrimp and continue cooking for another 6 minutes, until the liquid is absorbed and the bottom layer of rice begins to brown. Check the rice's bottom layer for doneness, adjusting heat as needed.
- Remove from heat and cover for 10 minutes to finish cooking the seafood.
- Uncover, drizzle with toasted sesame oil, and garnish with chopped parsley and scallion. Serve immediately with lemon wedges and a swirl of Kewpie mayonnaise. Accompany with additional kimchi if desired.
Recipe Notes:
- A pound of your favorite seafood mix (plus chicken thighs) is ideal for this recipe. Options include shrimp, mussels, squid, clams, and crab legs for an eye-catching presentation.
- Head-on shrimp enhances the dish's visual appeal without significantly altering the flavor or preparation.
Enjoy your fusion feast of Kimchi-Saffron Seafood Paella!