이정현 지중해식 빠에야 레시피Newly launched convenience store restaurant Lee Jung-hyun’s Mediterranean salad and cold rice paella recipe
Lee Jung-hyun’s simple Mediterranean salad that is good for pregnant women’s health, easy to make Korean paella with lots of seafood~
– Ingredients 1/2 cucumber, 120g mozzarella bocconcini, 6 cherry tomatoes, 1/2 lemon, fructo-oligosaccharide (can be substituted for oligosaccharide), avocado oil, salt, pepper, basil, dill
1. Cut 1/2 cucumber in half, remove seeds, and cut into cubes. Cut 6 cherry tomatoes in half.
2. Add cucumber, cherry tomatoes, and 120g mozzarella bocconcini to a bowl.
3. Avocado oil, fructo-oligosaccharide, salt, Add pepper and lemon juice and mix
* You can use white vinegar instead of lemon juice
4. Top with basil leaves and dill to complete Lee Jung-hyun’s Mediterranean salad
– Ingredients 200g brown rice (cold rice), 5~6 frozen shrimp, 1/2 whole squid, avocado oil (can substitute cooking oil), 1/2T gochujang, a little red pepper powder, 2 turns of fructo oligosaccharide (can substitute oligosaccharide), 2/3T minced garlic, 1/3 onion, 3T large whole tomatoes, 1/4 lemon, basil, Grana Padano cheese, parsley powder – Broth ingredients 1 handful of mussels, 1 piece of kelp, 1/2 handful of dried shrimp, 500ml of water
– Ingredient preparation: Thaw 5-6 frozen shrimp in cold water for more than 5 minutes. Cut 1/2 whole squid into rings. Chop 1/3 of an onion and thinly slice 1/4 lemon.
1. Make mussel broth by adding 500ml of water, 1 handful of mussels, 1 piece of kelp, and 1/2 handful of dried shrimp to a pot and boiling over high heat for 10 minutes.
2. Coat a pan with avocado oil or cooking oil and add 2/3 tablespoons of minced garlic and stir-fry over low heat until brown.
3. Stir-fry the chopped onion until the onion becomes transparent, then add the shrimp and squid and stir-fry over medium heat.
4. When the shrimp and squid are cooked, add 3 tablespoons of whole tomatoes and stir-fry while mashing the whole tomatoes.
5. Dissolve 100 ml of mussel broth and 1/2 tablespoon of gochujang in a bowl.
* If you dissolve the gochujang in the broth in advance, it will be easier to prevent the gochujang from clumping when stir-frying.
6. Pour the mussel broth with the gochujang dissolved in it, add a little red pepper powder, and 2 turns of oligosaccharide to make the paella sauce.
7. Add 200g of cold brown rice and stir-fry until the broth is reduced.
* To shorten the cooking time, use brown rice from the refrigerator instead of raw rice. If you use instant rice, put it in right away without putting it in the microwave.
8. Finally, decorate the boiled mussels, lemon slices, and basil leaves beautifully and sprinkle with Grana Padano cheese and parsley powder to complete Lee Jeong-hyeon’s cold rice paella.
