Seafood paella made with dashi soup stock

Seafood paella made with dashi soup stock

Ingredients
2–3 servings

  • 2 cups rice
  • 1 squid
  • 150g clams
  • 1/2 onion
  • 100g shimeji mushrooms
  • 1 can tomatoes, 400g
  • 1 packet dashi stock
  • 600ml water
  • 3 tbsp olive oil
  • 2 tbsp cooking sake
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • A small amount of bell pepper powder
  • Parsley, as desired

Instructions

  1. Add the dashi stock packet to 600ml of water.
  2. Bring to a boil and simmer for 2–3 minutes.
  3. Remove from heat and let the dashi cool.
  4. Cook the paella for about 15 minutes. If using an induction cooktop, cook for about 25 minutes.

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