In this episode of Sorted Food @ The Table, Ben and Jamie make a Sorted twist on the iconic Spanish Paella.
- 200 grams chorizo
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 300 grams paella rice
- 1 glass white wine
- 1 pinch saffron
- 1 tablespoon smoked paprika
- 1/2 tablespoon tomato purée
- 1.2 liters chicken stock
- 1 handful sliced green beans
- 2 lemons
- 2 fresh plum tomatoes
- 2 egg yolks
- 2 cloves garlic
- 1 lemon
- 150 grams olive oil
- 400 grams diced rabbit
- Dice the chorizo and fry in a large frying pan (or paella pan) with the oil until golden and aromatic.
- Brown the rabbit with the chorizo for a couple of minutes.
- Dice the onion and slice the garlic.
- Throw the onion and garlic in with the meat and cook gently until soft.
- Steep the saffron in a tablespoon of hot water.
- Add the rice to the meaty pan and coat all of the grains with oil.
- Cook over a high heat for a few minutes.
- Deglaze the pan with the white wine and reduce to almost nothing.
- Add the saffron, paprika and tomato purée.
- Pour in half of the chicken stock and stir to incorporate. Bubble until all the stock is absorbed.
- Blitz the egg yolks, garlic cloves, and lemon juice together with a generous pinch of salt and pepper in a small blender.
- Drizzle in the oil a little at a time, as it blends (you can do this by hand), until it thickens.
- Pour in the remaining stock, shake the pan, but stop stirring.
- Add the sliced green beans to the rice and mix in for the last couple of minutes cooking.
- Cook until the rice has absorbed all the stock and the grains are just soft.
- Dice the tomatoes, removing the centre seeds and flesh and finely chop the parsley.
- Scatter over the parsley and diced tomatoes. Squeeze a little lemon juice over the rice and garnish with lemon wedges.
- Serve the paella in the pan and portion at the table with the aioli.