Paella Bites Recipe

Piquillo Pepper Coulis

Ingredients

• 2 cups | Roasted Piquillo peppers
• 1.5 tbsp | Sherry vinegar
• 3 ea | Garlic cloves
• 4 threads | Saffron
• 1 tbsp | Dijon mustard
• 1 cup | Olive oil
• To taste | Salt & Pepper

Method & Technique

Blend all ingredients together for 3 minutes. Serve slightly chilled.

Paella Bites

Ingredients

• 2 cups | Bomba rice
• 3 cups | Chicken stock
• 3/4 cup | Yellow onion, diced
• 4 oz | Olive oil
• 1.25 tbsp | Minced garlic
• 3/4 tsp | Saffron
• 3 oz | White wine
• 1/2 lb | 16/20 Tail off shrimp, diced
• 1/2 oz| Langostino
• 1/2 oz | Ground chorizo
• 1/2 cup | Small diced red bell pepper
• 2 cups | Grated 9 month Manchego cheese
• 1/2 cup | Green peas
• 2 cups | Organic Tuscan kale
• 1.5 cups | Flour
• 1.5 cups | Egg
• 3 cups | Panko
• 2 cups | Piquillo Pepper Coulis
• To taste | Salt & Pepper

Method & Technique

Lightly toast saffron and cool. Add saffron to cold chicken stock and heat slowly to a simmer. In rondou, sweat onions in 3 oz of olive oil for 5 min. Add bomba rice rice to onions and toast for 5 min. Add garlic and cook for 1 min, deglaze with wine. Add a third of the chicken stock to rice and cook similar to risotto add the remaining stock as needed. In saute pan add 1 oz olive oil and sweat the red bell peppers. Add chorizo and cook, add shrimp and langostino and lightly saute. Finish rice by adding chorizo mixture, 1.5 cup Manchego cheese, salt and pepper, and green peas last to keep color. Mixture should be slightly thicker than a traditional risotto. Spread on sheet pan and cool. Scoop .75 oz portions and bread with flour, egg then panko (be sure to season all three steps of breading). Clean and chop kale. Massage with small amount of olive oil, squeeze of lemon and s&p. Fry 1 paella ball per serving, atop the Piquillo pepper coulis and the kale. Garnish with a sprinkle of Manchego cheese.