Need something new to make for dinner? Try chef Perfecto Rocher’s recipes for paella valenciana and black Tuscan kale salad.
Recipe: Paella valenciana (on this page) Recipe: Black Tuscan kale salad (on this page)Pour the oil into the middle of the paella pan. Heat oil. When the oil begins to smoke add chicken and pork, and a bit of salt. Cook on medium heat. Once the meat has browned, add the vegetables. Saute for a few minutes.
Add paprika and saffron to pan. Cook for 10 seconds, then add the heirloom tomato. (It is important to add the tomato quickly so you do not burn the paprika causing a bitter taste.) Pour water into the pan. Only fill to the rim of the pan.
Once the water has reduced half way, add the rice. Salt to taste. The fire needs to be very high. The rice cooks in 16 minutes. Finally, add the rosemary along the top of the Paella. Cover with newspaper and wait 4 to 5 minutes.
Now, it is ready to go.
IMPORTANT: Traditional Valenciana Paella is a savory dish, NOT a sweet dish.
6 people
Slice the cleaned kale julienne style. Cut apples and radishes in mandolin. Hand-slice the almonds with a knife. Slice the preserved lemons very thin. Cut olives. Put all ingredients in a bowl and toss with dressing. Add salt and pepper to taste. Finish with grated pecorino and a trick for you to try at home, fried kale “chips.”
6 people
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