Miso and sake paella recipe

Ingredients

For the Umami broth

• 1 liter (4 cups) of dashi broth

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• 45 ml (3 tablespoons) white miso paste (milder than red)

• 15 ml (1 tablespoon) fresh ginger, grated

• 1 pinch of saffron (to keep the paella spirit alive)

• 10 ml (2 teaspoons) soy sauce

For the filling:

• 45 ml (3 tablespoons) neutral oil (grape seed or sunflower)

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• 340 g (3/4 lb) chicken thighs, cut into cubes

• 150 g chorizo (optional, or substitute shiitake mushrooms for a woody flavor)

• 1 chopped onion and 2 chopped garlic cloves

• 1 red bell pepper, cut into strips

• 330 g (1 ½ cups) paella rice (Bomba or Calasparra)

• 125 ml (1/2 cup) Japanese sake

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• 340 g (3/4 lb) large shrimp

• 20 cleaned mussels

• Edamame beans (instead of peas)

• Chopped green onions and lime wedges (for serving)