Seafood Kombu Paella
Our oceans and seas are full of life. Left standing on the shore you might think that there is nothing but vast expanses of water. Water folds over the edge of the world and carries on as far as the eye can see on any clear day. But deep down beneath those masses of water there are fishes and shells, caves and alcoves, sunken ships and treasures, gardens and some believe mermaids.
Seaweeds are plenty-full and they make up wonderful gardens on the seabed and coral reefs. You can observe these by going scuba-diving or by submarine. Seaweeds come in all different colours, the most notable being red, green and brown. They are not poisonous and in many countries they are a delicacy at the dinner table, especially in the Asian countries. The Western world is waking up to this delicious alternative to salad leaves or spinach, but for many it is still a foreign ingredient.
Seaweed cultivation is a growing industry and in countries like Japan, Korea and China you can find these “farms” all along the Indian Ocean’s coastline. This type of farming is called aquaculture and in Japan alone, $2 billion annually is made out of selling kelp crops, in particular red seaweed called Nori. Brown algae’s include Kombu, Kunbu, Haidai and Wakame. Seaweed is not only a good source of irons and minerals, but is also used as bio fuels and for the extraction of fine biochemicals. It is used in cosmetics, medicines and also as organic fertilisers. Seaweed baths, wraps and treatments became popular in Ireland and Britain during Edwardian times.
This little recipe is something light you might want to try out if you have never tasted a seaweed dish before. You will get plenty of nutrition and minerals from this one. It is Japanese paella made with Kombu algae.
Ingredients
3 Kombu Kelp
2 Cups of Rice
Clove of Garlic
¼ Onion
4 Ounces(120g) Shell Clams
½ Squid
1.5 Ounces(50g) Pea Pods
3 Tablespoons Soy Sauce
2 Cups(400ml) Water
3 Teaspoons Olive Oil
Method
Soak Kombu kelp in water for 30 minutes until the kelp is soft.
Rinse the rice and remove sand from clam by soaking in the salt water.
Cut Kombu into squares and mince garlic glove and onion.
Pour olive oil on heated pan and stir in the garlic and onion.
Once the onion is tender, add shrimps and squid until cooked and then add the rice and keep stirring.
When the rice turns transparent, add soy sauce, water, clams, peapods and Kombu and let it boil with the cover.
Simmer with low heat for 10 minutes.
Cook until all the liquid is gone and then cover paella and steam for a further 10 minutes.
Serve when ready and enjoy! This recipe is enough for 3 to 4 servings.
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