Iberian Pork, Bomba Rice, Roasted Mushrooms, Red Bell Peppers, Spanish Onions, Garlic, Saffron, Aïoli
Chef James Martin of Bocadillo Market | Chicago
Yield: 1 paella
Adapted by StarChefs | October 24
INGREDIENTS
3 quarts mushroom stock
⅓ cup extra virgin olive oil
4 tablespoons chopped red bell peppers
4 tablespoons diced Spanish onions
1 tablespoon minced garlic
4½ ounces bomba rice
2 grams thyme
½ cup sofrito
4½ ounces roasted mushrooms, chopped
2 grams rosemary
2 grams oregano
Saffron
Kosher salt
Ground black pepper
1 lemon, wedged
Aïoli
Grilled Iberian pork
METHOD
In a large pot over medium high heat, bring mushroom stock to a boil. Set aside. In a paella pan over low flame, heat oil. Add peppers, onions, and garlic. Sauté 3 minutes, or until alliums are soft and translucent. Add rice and cook until toasted. Stir in thyme, sofrito, roasted mushrooms, rosemary, oregano, and 2 pinches saffron. Season with salt and pepper. Flatten mixture in pan. Add 2 cups warmed mushroom stock. Increase heat and continue to cook until stock are evaporated. Taste and adjust seasoning with salt and pepper. Cook additional 25 minutes. Remove from heat. Season with lemon juice. Dot with desired amount of aïoli. Spoon mixture into serving bowls. Top with pork.
