Take the recipes home!!

You’ll find many of the recipes here that were done during your class! Do the same steps at home, minus “two steps” done in the class …. ha ha!


Chicken and meat paella

Recipe for 2 people

 

Ingredients:

Extra virgin olive oil (EVOO)

Garlic 2 clove

Lemon rind ½ lemon

Red pepper 100g

Chicken 280g

Pork ribs 200 g

Sweet onion 60 g

Fresh tomato pure 50 g

Ñora pepper 1 teaspoon

Bomba rice 200 g

Home made chicken broth 450 g

Rosemary 1

Salt pinch

 

Step 1.

Preheat oven to 200 degrees.

Step 2.

Turn on the induction stove to number 3, add EVOO and roast garlic and lemon rinds until slightly toasted. Remove garlic and lemon and set aside.

Step 3.

Turn the induction to number 5 and add chicken without stirring; the secret is for the chicken to caramelize into a hazel color. Remove the chicken and set aside.

Step 4.

Add onions, slightly caramelize and add red peppers, continue to caramelize until Golden Brown. Add the tomato and cook it down.

Step 5.

Make a center in the paella, add oil and stir in the Ñora pepper.

Step 6.

Once the sofrito has cooked down we add the rice. Mix well and make sure the sofrito is coating all rice grains and stir for the next two minutes.

Step 7.

Add the Broth and turn the induction to number 9 until boiling. Once boiling turn the heat down to number 6, arrange pepper strips and chicken into a decorative pattern and cook for 4 minutes, it is very important not to stir the rice after this point!!

Step 8.

Now grab a glass of wine, sit back and let the oven do the rest of the work! The paella will stay in the oven for 16 minutes until the rice has absorbed all the liquid.

 


Vegetable paella

Recipe for 2 people

 

Ingredients:

Extra virgin olive oil (EVOO)

Carrot 60g

Sweet onion 60g

Fresh tomato pure 90g

Mushrooms 40g

Bomba rice 200g

Home made vegetable stock 600g

Salt pinch

 

Step 1.

Preheat oven to 200 degrees.

Step 2.

Turn the induction to 3, add EVOO and start by caramelizing carrots until almost burnt, and remove carrots

Step 3.

Add onion and caramelize until almost burnt. Once onion is ready, mix in caramelized carrots

Step 4.

Add mushrooms and mix until well combined. Add fresh tomato pure and let reduce into a good sofrito!

Step 5.

Add rice and mix well and making sure the sofrito is coating all rice grains and stir for the next two minutes.

Step 6.

Add the Broth and turn the induction to number 9 until boiling. Once boiling turn the heat down to number 6 and cook for 4 minutes, it is very important not to stir the rice after this point!

Step 7.

Now, grab a glass of wine, sit back and let the oven do the rest of the work! The paella will stay in the oven for 16 minutes until the rice has absorbed all the liquid!


Paella “negra”

Recipe for 2 people

 

Ingredients:

Extra virgin olive oil (EVOO)

Garlic 2 cloves

Langoustines 180g

Sweet onion 100g

Parsley 25g

Green pepper 75g

Squid 250g

Squid ink 25g

Fresh tomato pure 100g

Rice 200g

Home made fish broth 600

White wine 150

Lemons ½

 

Step 1.

Preheat oven to 200 degrees.

Step 2.

Turn the induction to 3, add EVOO and start by adding the langoustine heads and sliced garlic to the paella, using your spoon, crush the heads  and let reduce. Remove heads from the paella and throw away.  

Step 3.

Add more EVOO, stir in sweet onion and caramelize slightly before adding the Green pepper and parsley caramelize ingredients until Golden Brown.

Step 4.

Add in the White wine and let reduce Until the alcohol has evaporated then add in the Fresh tomato pure and cook down!

Step 5.

Stir in the squid ink to the middle of the paella and mix well, let cook for 3 minutes while stirring constantly.  

Step 6.

Add the rice, mix well and make sure the sofrito is coating all rice grains and stir for the next two minutes.

Step 7.

Add the Broth and turn the induction to number 9 until boiling. Once boiling turn the heat down to number 6 and cook for 4 minutes, it is very important not to stir the rice after this point!

Step 8.

Now, grab a glass of wine, sit back and let the oven do the rest of the work! The paella will stay in the oven for 16 minutes until the rice has absorbed all the liquid!