Kale and Wild Mushroom Paella – By Gurjyote Sethi

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Gurjyote Sethi
Gurjyote Sethi

Ingredients for Mushroom Stock:
1 ounce dried porcini mushrooms
1 tablespoon olive oil
1 onion, chopped
1 carrot, chopped
1 stock celery, chopped
1 pounds mushrooms, plus stems, coarsely chopped
4 thyme sprigs
6 sprigs flat leaf parsley
8 whole black peppercorns
1 teaspoon salt

Method:

  1. Put porcini in a medium bowl, add 1 cup boiling water and let sit for 30 minutes.
  2. Heat the oil in a medium saucepan over medium heat, add onion, carrot and celery and cook until soft, Add the mushrooms, thyme, parsley, peppercorn and salt and add 6 cups of cold water.
  3. Drain the porcini mushrooms through a small strainer lined with paper towels or cheesecloth into a bowl. Add the porcini and the strained soaking liquid to the pot, bring to a boil. Reduce the heat to low and simmer. Strain the stock into a clean saucepan and keep warm over low heat.

Ingredients for Fried Baby Artichokes
½ cup olive oil
4 baby artichokes, choked
Kosher salt and freshly ground black pepper

Method:

Heat the oil in a small sauté pan over medium heat until it begins to simmer. Add the artichokes and cook until lightly golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels and season with salt and pepper.

Kale and wild MushroomIngredients for Paella:
4 tablespoons olive oil
12 ounces kale, coarsely chopped
4 cloves garlic, smashed and chopped to a paste
1¼ pounds mushrooms, quartered
1 medium onion, finely diced
¼ cup finely diced red bell pepper
¼ cup finely diced poblano pepper
1½ cups short grain Spanish rice
1 cup dry white wine
6 cups mushroom stock
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
4 large eggs
¼ cup chopped fresh flat leaf parsley

Method:

  1. Heat 2 tablespoons of the oil in a large sauté pan over high heat, add the kale, salt and pepper and turn to coat in the oil, sauté until it begins to welt, Add half of the garlic and continue to cook for 30 seconds longer. Remove to a plate.
  2. Heat 2 tablespoons of the oil in a medium paella pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown. Remove to a plate. Add more oil to pan, if needed, add the onions, red and poblano pepper and cook until soft, Add the ½ of the garlic and cook.
  3. Stir in the rice and cook, stirring constantly, for a few minutes or until the rice is translucent. Add the wine and cook until completely reduced. Stir in 4 cups of the stock, salt and pepper, the mushroom and thyme and cook, stirring occasionally, until the rice al dente. Stir in the kale and cook until just wilted.
  4. During the last few minutes of cooking. Heat a few tablespoons of olive oil in a non-stick sauté pan over medium heat. Crack a few eggs a time into the pan, season with salt and pepper and cook until the edges are lightly brown and the yolk is set but still runny. Top the paella with the eggs and sprinkle with the parsley. Garnish each with 2 fried artichoke halves.

Gurjyote Singh Sethi, has over 16 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com