Miso and sake paella recipe

This recipe retains the traditional structure of paella (cooking the rice without stirring) while replacing white wine with sake and enriching the broth with white miso, for a creamier texture and a slightly sweet and salty taste.

Author

iRASSHAi

Prep Time

45 minutes

Cooking Time

45 minutes

Servings

6

Category

Salted

Kitchen

Spanish

Ingredients

• 1 liter (4 cups) of dashi broth
• 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
• 45 ml (3 tablespoons) neutral oil (grape seed or sunflower)
• 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
• 340 g (3/4 lb) large shrimp
• 20 cleaned mussels
• Edamame beans (instead of peas)
• Chopped green onions and lime wedges (for serving)

Directions

1. Heat the chicken broth in a saucepan. Once hot, remove a ladleful to mix in the miso paste, avoiding lumps, then pour it back into the saucepan. Add the ginger and saffron. Keep warm over low heat.
2. In a large paella pan, brown the chicken in oil. Add the onion, garlic, bell pepper, and chorizo (or shiitake mushrooms). Sauté for 3 minutes.
3. Add the rice and stir well to coat it with oil (pearl).
4. Pour in the sake. Allow to evaporate for 1 minute, scraping the bottom to release the juices.
5. Pour in all the miso broth. Bring to a boil, then reduce heat to medium. Simmer for 15 minutes without stirring (this is the secret to achieving socarrat, the rice crust at the bottom).
6. Arrange the shrimp and mussels on top. Continue cooking for about 10 minutes until the mussels open and the liquid is absorbed.
7. Add the edamame, cover with aluminum foil, and let stand for 5 minutes off the heat. Garnish with green onions and serve with lime.