Main Courses

Pork/Chicken & Spring Garlic Paella

A meat paella — paprika-rubbed pork or chicken with spring garlic, wild mushrooms, and saffron over bomba rice. Serves 2. From a paella class at The Paella Club, Barcelona.

Ingredients

Makes 2 servings

• 250g pork loin or chicken wings
• 1 clove of garlic
• Sprig of fresh rosemary, sage, or thyme
• 80g chopped white onion
• 100g roughly chopped spring garlic (scallions)
• 100g wild mushrooms
• 80ml fresh tomato puree
• ¾ glass red wine
• 500ml beef or chicken broth
• 120g rice, preferably bomba (or substitute any risotto rice)
• 2 tsp pimentón dulce (sweet paprika)
• ½ tsp saffron powder
• 1 tsp salt
• 30ml extra virgin olive oil

Method

1. Dry-rub the meat with ½ tsp of the salt and the sweet paprika; shake in a bag or bowl until well coated. Set aside.
2. Set the paella pan over low/medium heat.
3. Generously drizzle in most of the olive oil, saving a quarter for later.
4. Add the whole garlic clove and the herb sprig and cook until both turn golden; remove both, setting the garlic clove aside for later.
5. Sear the meat for 2 minutes on each side, then remove.
6. To begin the sofrito, add a little more olive oil, add the chopped onion, and fry until golden; meanwhile finely mince the reserved garlic clove and add it to the onion.
7. Once the onion and garlic reach the desired caramelization, set them aside in a corner of the pan.
8. Place the spring garlic in the centre of the pan, add a drizzle of olive oil, and cook until charred, 2 to 4 minutes.
9. Mix all of the vegetables together and continue cooking until dark in colour, constantly moving them to distribute the heat evenly.
10. Move all of the ingredients to the side of the pan and add a drop of olive oil to the centre.
11. Place the wild mushrooms in the centre of the pan and cook for 2 minutes.
12. Mix all of the ingredients together.
13. Deglaze the pan with the red wine; once the alcohol has evaporated, add the tomato puree and reduce until it reaches a jam-like texture, about 2 minutes.
14. To bloom the spices, make a small well in the centre, add a tbsp of olive oil and the saffron powder and remaining sweet paprika; when it bubbles, incorporate it into the sofrito.
15. Add all of the rice, mixing it fully into the sofrito, and cook in the sauce for 2 minutes.
16. Add all of the meat broth, mixing well and slowly so none is lost over the sides, and raise to a medium heat. Season to taste.
17. Stir in small circular motions around the pan, drawing into the centre and picking up anything stuck to the bottom. After about four minutes the mixture becomes thick and gelatinous — a sign the starch has been extracted; if not, stir another two minutes.
18. Remove the spoon and, holding the handles, keep the pan on the heat and shake slowly for about 60 seconds until the mixture is evenly spread across the pan.
19. To build the crisp socarrat, leave the pan over medium heat; when the smoke smells like burnt toast, turn off the heat.
20. Lay the meat delicately on top of the rice — do not press it in or stir the rice.
21. Cook the paella in the oven at 200°C / 395°F for 15 minutes.
22. Drizzle with olive oil and serve.

Book a class