Seafood Kimchi Pasta

Ingredients

Saffron Gochujang Stock:

• Spring onion (white parts only): 1 bunch

• White wine: 100 ml

• Water: 1 L

• Shallots: 300 g

• Gochujang: 1 tbsp

• Gochugaru: 1 tbsp

• Crushed garlic: 6 cloves

• Marjoram: 5 sprigs

• Saffron: 1 g

• Lemon zest and juice: 1 lemon

Capsicum Kimchi Mix:

• Red capsicums: 2

• Yellow capsicums: 2

• Kimchi: 1 cup

Protein:

• Chorizo: 2, diced

• Mussels: 1 kg, debearded

• Clams: 1 kg, soaked to remove grit

• Baby calamari: 500 g, cleaned and diced

Method

Saffron Gochujang Stock:

1. Combine spring onion, white wine, water, shallots, gochujang, gochugaru, crushed garlic, marjoram, and saffron in a pot.

2. Bring to a simmer, then strain the stock.

3. Stir in the zest and juice of 1 lemon and set aside.

Capsicum Kimchi Mix:

1. Char the red and yellow capsicums over an open flame until the skin is blackened.

2. Steam the charred capsicums in a covered bowl to loosen the skin.

3. Peel off the charred skin, remove seeds, and dice.

4. Mix the diced capsicums with kimchi and set aside.

Cooking:

1. Heat a tablespoon of butter in a large pot and add about 50 g of the saffron stock.

2. Once simmering, add the mussels and clams, then cover with a lid. Cook for 1.5 minutes, or until the shells open.

3. Stir in the diced chorizo and calamari to warm through.

4. Add the capsicum kimchi mix, a splash of lemon juice, and some chopped parsley.

5. Toss in the cooked spaghetti and mix until well combined.

Plating:

1. Plate the spaghetti mixture and garnish with chopped green onions and more kimchi.

2. Top with a mussel shell drizzled with chili oil for a fancy touch.