Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
1 hour
COOKING TIME
45 minutes
PREP TIME
15 minutes
SERVES
4 people
ingredients
- 1200ml chicken stock
- 4 good-sized garlic cloves, thinly sliced
- 1 tbsp Catalan oregano
- 1 tsp ground coriander seed
- 15 strands of saffron, crumbled
IN STOCK - 8 Portobello mushrooms 10cm diameter
- 400g Mallorcan Porc Negre Hot Sobrasada, removed from the pack and brought to room temperature
IN STOCK - 50ml Spanish brandy
- 2 tbsp Brindisa Arbequina olive oil
IN STOCK - 400g 2mm fideus pasta
IN STOCK - ½ cup breadcrumbs, preferably panko
METHOD
- Preheat the oven to 180°C; lightly oil a baking dish just large enough to hold the mushrooms in a single layer.
- In a saucepan, combine the stock with the garlic, oregano, coriander and saffron; cover, heat the stock and hold just at just below simmering.
- Remove the stems from the mushroom caps and discard.
- Work the brandy into the sobrasada; spread the sobrasada mixture on to the gill side of the mushroom caps, covering to the edge; cover each mushroom with 1 tbsp of breadcrumbs, press the crumbs into the sobrasada mixture.
- Place the mushrooms in the baking dish and bake for 30 minutes; remove from the oven and place on the stove next to the cooking paella.
- When the mushrooms have been cooking for about 20 minutes heat a 4 person paella pan over medium heat, add the olive oil followed by the pasta; stir the pasta well to coat with oil, add the stock and bring to a gently rolling boil; cook at the gentle boil until the liquid is almost all absorbed (approx. 8-10 minutes).
- Remove the paella pan from the heat, and place the mushroom caps on top of the pasta, evenly spaced.
- Spoon 125ml of the juices over the noodles (but not over the mushrooms) - if there is less than 125ml, add some water to the pan with the juices to make up the volume.
- Place the paella pan in the oven and bake until the juices and stock have been absorbed but the pasta is still moist and juicy (approx. 8-10 minutes).
- Remove the pan from the oven, allow to rest for a few minutes then serve.
ingredients
- 1200ml chicken stock
- 4 good-sized garlic cloves, thinly sliced
- 1 tbsp Catalan oregano
- 1 tsp ground coriander seed
- 15 strands of saffron, crumbled
IN STOCK - 8 Portobello mushrooms 10cm diameter
- 400g Mallorcan Porc Negre Hot Sobrasada, removed from the pack and brought to room temperature
IN STOCK - 50ml Spanish brandy
- 2 tbsp Brindisa Arbequina olive oil
IN STOCK - 400g 2mm fideus pasta
IN STOCK - ½ cup breadcrumbs, preferably panko
