Albondigas
I made albondigas (Spanish stewed meatballs) and served them as a hamburger, using homemade burger buns.
Kimchi
I also made a batch of kimchi, using Maangchi’s recipe (video). I used gochugaru that a friend brought me from South Korea. I used one and a half cups, and it turned out a bit too spicy. Eating fresh kimchi with fresh cooked rice is amazing.
Seafood Paella
On Monday I made a seafood paella for dinner, using this technique from Alex (video). It turned out incredible. For the broth, I bought a whole rockfish and two soles, and used their bones and heads, along with some shrimp. Next time I’ll use less shrimp. I also used button mushrooms in the broth which I usually don’t do but I think will in the future as it gave it a nice umami flavor.
For me, paella is about the rice. I think the key is to make a great stock, cook the rice perfectly and get some nice caramelization, and let it be the star. I like paellas with few toppings.
Sichuan Chili Oil
I used this Joshua Weissman recipe for chili oil. The house smelled incredible.
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