The Kombu seaweed, Japanese luminaria, is a type of edible kelp, and people say it is the main source of flavor in the Japanese food.
Tipo de Receta: Rice
The Kombu seaweed, Japanese luminaria, is a type of edible kelp, and people say it is the main source of flavor in the Japanese food. It is one of the main ingredients used to make dashi. The Kombu kelp has a particular flavor which have received the name of “umami” that is considered the fifth of the basic flavors. It is a kelp widely grown in Japan and nowadays we can find it fresh, dry or frozen in almost every supermarket of the world.
- 1 kg of rice
- 6 medium size squids
- 15 grams of kombu kelp
- 250 gr of chirlas (small Venus clams)
- Extra virgin oil, salt
- 4 garlics
- 2 ripe tomatoes
- Fish soup
- Kombu kelp broth
- Much love
- ) First we will pour the oil in the pan (paella pan) and distribute it.
- ) We turn on the stove to medium heat, add the squids and when they’re well-cooked we put aside to the ends of the pan.
- ) We incorporate the garlics and when they’re brown we put aside to the ends of the pan.
- ) Now we lower the heat to the minimum, add the saffron, peppers and without stopping stirring, the tomato that we have previously grated until it is well fried.
- ) Let’s add the rice and stir all together for a few minutes
- ) Add the kombu kelps that we have boiled previously, you can also soak them only. But what we want in this occasion is to use only its broth to add it to the paella.
- ) It is time to add the broths; we will use half fish soup and the other half of the kombu kelp broth until we reach the second rivet of the pan’s handle.
- ) We turn up the fire to maximum power for the first 5 minutes stirring continuously, then other 5 minutes to medium heat and the last 5 minutes to the minimum, that time is when we will add the chirlas.
- We let it sit and it's ready to eat!
- Have a great meal!