Mastering the Art of Paella and Mediterranean Delights
INDULGE YOUR PALATE
At El Mirador, we invite you to experience the culinary artistry of our signature Paella, a celebration of rich flavors and refined technique. This iconic dish, crafted with the utmost care and the finest ingredients, embodies the essence of Spanish cuisine with a luxurious twist. Our Paella is a masterpiece of vibrant saffron-infused rice, tender seafood, and succulent meats, harmoniously mingled with garden-fresh vegetables. Each bite is a journey through a symphony of tastes, reflecting our commitment to excellence and passion for authentic gastronomy. Join us at El Mirador, where tradition meets elegance, and savor a dish that is as enchanting as the views that surround you.
¡BUEN PROVECHO!
LIST OF INGREDIENTS
PAELLA FOR 2 PEOPLE 90 g bomba rice 0.6 L chicken or meat broth 50 g beef 50 g chicken 10 g paprika 20 g green sofrito 50 g red sofrito 50 g rustic tomato sofrito 300 g lamb chops Maldon salt 30 g extra virgin olive oil (EVOO) 40 cm paella pan
GREEN SOFRITO
TOASTED GARLIC MAYONNAISE 300 g garlic cloves 30 g sugar Salt Pepper Extra virgin olive oil (EVOO) 300 g mayonnaise 20 g fried bread A pinch of saffron 40 g olive oil 1 bunch parsley 20 g peeled garlic 5 g toasted pine nuts
RUSTIC SOFRITO
3 kg canned plum tomatoes 1 kg white onions 2 bunches cilantro 2 bunches basil Salt Pepper 40 g pectin Extra virgin olive oil (EVOO)
RED SOFRITO
100 g choricero peppers (dried Spanish peppers) 50 g peeled garlic 20 g olive oil 500 g crushed tomatoes
GREEN SOFRITO
RUSTIC SOFRITO
Prepare the Ingredients: Grind all the dry ingredients together. Gradually incorporate the olive oil until a smooth green paste is achieved.
Prepare the Vegetables: cut the onion into 1 cm cubes and slice the herbs into thin julienne strips. Sauté the Onion: heat a pan over medium heat and sauté the onion until it begins to turn golden. Add the Tomatoes: add the drained and hand-crushed plum tomatoes to the pan. Season with salt and pepper, and sprinkle with pectin. Simmer: cook the mixture over low heat for 20 minutes, stirring occasionally. Finish the Sofrito: add the sliced herbs, stir gently, and then transfer the mixture to a container to cool.
RED SOFRITO
Confite the Garlic: confit the garlic in olive oil, then remove and set aside. Cook the Ingredients: in the same oil, cook the tomato, garlic, and choricero pepper over low heat for 30 minutes. Allow to cool. Blend the Sofrito: once cooled, blend everything together, incorporating the oil used for confiting the garlic to create the red sofrito.
COOKING THE PAELLA
TOASTED GARLIC MAYONNAISE
Prepare the Pan: heat the paella pan over high heat. Add extra virgin olive oil (EVOO) and sauté the beef and chicken until well browned. Remove the meat from the pan and set aside. Flavor the Rice: i n the same pan, with the remaining oil, add the rice and stir to coat it with the flavors left from the meat. Season with a pinch of salt and incorporate the three sofritos and paprika. Cook the Paella: stir well to ensure the rice is evenly coated with the sofritos. Add 0.4 L of the broth and continue cooking over medium heat. Add the Meat: once the rice has absorbed most of the broth, arrange the browned meat and lamb chops on top. Gradually add the remaining broth, continuing to cook over low heat until the rice has absorbed all the liquid. Finish and Rest: turn off the heat and let the paella rest for 5 minutes. Garnish and Serve: sprinkle Maldon salt over the top, add a few dollops of the toasted garlic alioli, and drizzle with a bit more EVOO.
Roast the Garlic: place garlic cloves on a baking tray and roast in the oven at 170°C (340°F) for about 15 minutes, checking frequently to prevent burning. Caramelize the Garlic: remove the garlic from the oven, season with salt and pepper, and sprinkle with sugar. Return to the oven for an additional 5 minutes to caramelize. Confit the Garlic: in the same tray, cover the garlic cloves with extra virgin olive oil (EVOO) halfway up the cloves. Confit the garlic at a low temperature for 20 minutes. Make the Garlic Cream: once cooled, blend the garlic cloves with the confit oil to create a rich toasted garlic cream. Prepare the Alioli: mix this garlic cream with mayonnaise to create a delicious toasted garlic alioli.
LIST OF INGREDIENTS
GREEN SOFRITO
PAELLA FOR 2 PEOPLE
1 bunch parsley 20 g peeled garlic 5 g toasted pine nuts
90 g bomba rice 1 L fish stock 100 g fish fillet 50 g cooked mussels 50 g prawns 30 g green sofrito 100 g red sofrito 50 g chopped squid Maldon salt, to taste 30 g extra virgin olive oil (EVOO) 40 cm paella pan
20 g fried bread A pinch of saffron 40 g olive oil
RED SOFRITO
100 g choricero peppers (dried Spanish peppers) 50 g peeled garlic 20 g olive oil 500 g crushed tomatoes
FISH STOCK
200 g leek 200 g onion 200 g fennel 100 g celery 1 kg fish bones 5 L water 1 bunch parsley
RED SOFRITO
GREEN SOFRITO
Confite the Garlic: heat some olive oil in a pan and confit the garlic until tender. Remove the garlic and set aside. Cook the Vegetables: in the same pan, add the tomato, garlic, and choricero pepper. Cook over low heat for 30 minutes. Allow the mixture to cool. Blend the Sofrito: once cooled, blend everything together, incorporating the oil used for confiting the garlic to create a smooth red sofrito.
Grind all the dry ingredients together. Gradually add the olive oil, mixing continuously until a smooth green paste forms.
COOKING THE PAELLA
Prepare the Pan: heat the paella pan over high heat. Add extra virgin olive oil (EVOO) and sauté the chopped squid until it is well browned. Add the Rice: stir in the bomba rice, ensuring it is well coated with the oil and squid. Season with a pinch of salt. Incorporate the Sofritos: add the green and red sofritos, along with the paprika. Mix thoroughly to coat the rice with the flavors. Add the Broth: stir well to ensure the rice absorbs the sofritos and spices. Pour in three parts of the fish stock. Cook the Rice: allow the paella to cook over medium heat, without stirring, until the rice has absorbed most of the liquid. Add the Seafood: once the rice has absorbed the initial amount of stock, arrange the seafood on top. Gradually add the remaining stock, incorporating it gently. Finish Cooking: continue cooking until the rice has absorbed all the liquid and the seafood is cooked through. Rest and Garnish: turn off the heat and let the paella rest for 5 minutes. Serve: sprinkle Maldon salt over the top, garnish with freshly chopped parsley, and drizzle with a bit more EVOO.
FISH STOCK
Prepare the Vegetables: clean and cut the leek, onion, fennel, and celery into julienne strips. Sauté the Vegetables: heat a small amount of oil in a large pot. Sauté the vegetables over low heat until they are softened but not colored. Add the Fish Bones: add the fish bones and cook for an additional 5 minutes, stirring occasionally. Add Water: pour in the water, making sure it covers the vegetables and fish bones. Simmer: bring to a gentle boil, then reduce the heat to low and simmer until the stock begins to boil. Skim and Add Parsley: remove any foam that rises to the surface. Add the parsley and continue simmering for a few more minutes. Strain the Stock: once the stock is ready, strain it through a fine-mesh sieve or cheesecloth to remove the solids. Cool and Store: allow the stock to cool before using or storing. It can be kept in the refrigerator for up to 3 days or frozen for longer storage.
SAVOR THE ELEGANCE
Enjoy your delicious seafood paella, an elegant and flavorful dish perfect for any occasion.
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