English
Shrimp Curry Paella

Photo: Korea Ministry of Food and Drug Safety

South Korea

Shrimp Curry Paella

새우 카레 빠에야

Rice · Stir-fried

RiceCourse
367kcal · per serving
Not spicySpice
No pork
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Recipe

Shrimp Curry Paella

Not spicyNo porkNo meat or alcoholContains: gluten, fish, shellfish

Ingredients Tap an ingredient to check it off

Servings1
  • [Serves 2] onion[ 2인분 ] 양파(1/2 pc)
  • tomatoes토마토(2 pcs)
  • shrimp새우(8 whole)
  • rice쌀(1 1/2 cups)
  • curry powder카레가루(1 tbsp)
  • dried pollack head (hwangtae)황태 머리(1 pc)
  • dried kelp (dasima)다시마(1 sheet, 5 x 5 cm)
  • minced garlic다진 마늘(1 tbsp)
  • parsley flakes파슬리가루(0.3 tbsp)
  • ground black pepper후춧가루(0.3 tbsp)

Nutrition per serving

367kcal
60.6gCarbs
14.9gProtein
7.2gFat
370.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Thinly slice the onion, cut off a bit of the top of each tomato and scoop out the inside, and remove the heads and shells from the shrimp.
  2. Boil water (3 cups) and the broth ingredients in a pot over medium heat for 15 minutes to make the broth.
  3. Heat a pan over medium heat with cooking oil and stir-fry the onion and minced garlic until the onion is brown.
  4. Add the tomato insides and stir-fry for 3 more minutes, then add the rice and broth (2 cups); when it boils, reduce to low heat, cover, and cook for 15 more minutes.
  5. Open the lid, place the shrimp on top, cover again and cook for 5 more minutes, then turn off the heat and let it rest for 5 minutes.
  6. Sprinkle with parsley flakes and ground black pepper to finish.
💡 Tip- Curry powder gives an exotic aroma and boosts the natural flavor of the ingredients, reducing the salt used. - A broth made with dried pollack head and kelp gives a gentle savory flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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