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.
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