HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.
I use large cast-iron pan. The size of the dish for 22 drumettes. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The most important is the preparation of the rice that has to comes out loose.
1st thing to do marinade drumettes with Bourbon Sauce for 4-6 hrs or over night
1 tbs olive oil
3 garlic cloves, crushed
2 eschalots, chopped
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs smoked paprika
400g can chopped tomatoes
2 tbs maple syrup
2 tbs tomato paste
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
1 tbs brown sugar
2nd things to do
1/2 teaspoon saffron threads
2 tablespoons hot water
4 cups chicken stock
120 ml sweet white wine
2 tablespoon olive oil
400 g chorizo, cut thin slices diagonally
1 leek, halve lengthwise and thinly slices
1 sml Spanish onion, finely diced
1 red capsicum, thinly slice
3 bunches asparagus, cut diagonally
1/2 sml bulb fennel, thinly shredded (use thin shredder machine)
2 or 3 garlic cloves, crushed
200 g can chopped tomato
1/2 teaspoon Hungarian Hot paprika
400 g medium grain white rice
Pre heat oven 180 deg fan force. In a small bowl, crumble the saffron threads in the hot water; set aside. In a large pan over medium-heat heat, heat chicken stock; reduce heat to low and keep broth hot (not boiling).
Heat olive oil in the large heavy cast-iron pan over medium-high heat. Add the sausage slices, moving and turning to get them evenly browned; remove from pan and set aside onto paper towel.
If needed add a bit more olive oil to the pan. Add the drumettes and stir fry until brown lightly; remove from pan and place in lined baking tray.Then baked in preheated oven until well cooked about 1 hr.
Reduce the heat to medium. To the same pan, add the onion and garlic; sauté until the onion/garlic softens. Then add asparagus, capsicum, fennel, leek, tomato and paprika. Cook, stirring often, approximately 15 to 20 minutes or until the mixture has darkened and thickened.
NOTE: If the mixture start to stick to the bottom of the pan and burn, add some stock or water.
Add the rice and chorizo stirring until well coated. Cook, stirring constantly for approximately 2 minutes. Pour 4 cups hot stock with the saffron water into the rice mixture. Then add 120 ml wine to the the rice mixture.
NOTE: From this point on, do not stir the rice.
Simmer vigorously, moving the pan over the burners to distribute the heat and cook the rice as evenly as possible. After about 10 minutes, when the rice is at the same level as the liquid, reduce the heat to medium low. Arrange drumettes over the top of the rice.
Continue to simmer gently approximately 10 minutes, rotating the pan as necessary, until all the liquid has been absorbed. Taste a grain of rice that is just below the top layer of rice. It should be al dente with a tiny white dot in the center. If the rice is not done, but all the liquid has been absorbed, add a little additional stock or water and cook a few minutes more.
Finishing the Paella:
Remove the pan from the heat and cover loosely with a clean kitchen towel. Let rest for 5 minutes before serving.
1 stalk spring onion, chopped finely for garnish
2-4 bunches kale, ribs removed, coarsely chopped (Approx. 500 g)
1/2 red cabbage, shredded finely (Approx. 200 g)
1 packet shredded bacon (200 g)
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
2 Tsp dijon mustard
1 Tbsp olive oil plus 3 Tbs truffle blanched oil
2 Tsp white vinegar
1 Tsp salt
Heat olive oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, 14 to 17 minutes.
Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar and mustard to taste with salt. Set aside and keep warm.
Bring a saucepan approximately 8cm deep water; add vinegar and salt on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, just a few bubbles coming up now and then.
I use food stacker rings, wrap triple layer of cling wrap on to the base of the rings. Place the ring inside the hot water with a tong to hold down and gently crack the egg in. Add all of the eggs you are poaching to the pan in the same way.
Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Serve the garnish poached eggs with stir fry vegetables.
Note: the timing depends on the size of the eggs, and if you are cooking at altitude, so adjust accordingly.
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.