sliced beef mini paella (2)

sliced beef,feenel mini paella (1)

60 g beef rump, sliced long strip
1 Tsp dried oregano
2 Tbsp hot paprika
1 Tsp cumin
2 Tsp coriander
salt and freshly ground pepper
8 Tbsp extra-virgin olive oil
3 inches leek, slice thinly
4 Tbs fennel, finely chopped
1 garlic cloves, crushed
1 quarter Spanish onion, diced
1/4 cup medium grain rice
1/8 Tsp saffron threads
1 to 1 1/2 cups water, warm
2 small buttons mushroom, quartered


Mix the oregano, cumin, coriander and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the strip of beef; marinate for 1 hour so the flavour can sink in a bit. Heat the olive oil in the mini individual cast-iron pot over medium heat. Place the beef in the pot, and brown on all sides, turning with tongs until the oil is a vibrant yellow color. Remove the beef to a platter lined with paper towels.

Return the pot to the stove and lower the heat. Make a sofrito by sauteing the garlic, onion, fennel and leek; cook until the mixture caramelizes a bit and the flavors melt; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 7-10 minutes, until the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Add the reserved beef and mushrooms. Give the paella a couple of good stirs to tuck in some of the pieces and just let it simmer, without stirring, until the rice is al dente, about 20 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes.

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