Kale and Wild Mushroom Paella

April 30, 2014
Dinner, Vegetables, Healthy, Comfort Food, Lunch

Watch Bobby talk about this dish in the GATO kitchen!

Serves: 4

Calabrian Chile Oil
¼ cup finely chopped calbrian chiles, drained
1 cup olive oil
Salt and freshly ground black pepper

Combine chiles and oil in a blender and blend until smooth, season with salt and pepper, transfer to a bowl and let sit for at least 1 hour to allow flavors to meld.

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

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 cremini 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 for 30 minutes. Strain the stock into a clean saucepan and keep warm over low heat.

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

Heat the oil in a small saute pan over medium heat until it begins to shimmer. Add the artichokes and cook until lightly golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels and season with salt and pepper.

Yellow Pepper Saffron Sauce
¼ cup rice vinegar
Pinch of saffron
2 yellow peppers, roasted, peeled, seeded and chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
2 teaspoons clover honey
¾ cup canola oil
osher salt and freshly ground black pepper

1. Bring vinegar to a simmer, add the saffron and let bloom for 5 minutes. Let cool completely.

2. In a blender, combine the peppers, vinegar, garlic, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsified; season to taste with salt and pepper.

4 tablespoons olive oil, divided
12 ounces kale, coarsely chopped
4 cloves garlic, smashed and chopped to a paste, divided
1¼ pounds cremini mushrooms, quartered
1 medium Spanish 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 or vegetable stock
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
4 large eggs
¼ cup chopped fresh flat leaf parsley

1. Heat 2 tablespoons of the oil in a large saute pan over high heat, add the kale, salt and pepper and turn to coat in the oil, saute until it begins to wilt, about 5 minutes. 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, about 5 minutes. Add the ½ of the garlic and cook for 30 seconds.

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 and a crust (soccorate) has formed around the sides and bottom. Stir in the kale and cook until just wilted, about 5 minutes.

4. During the last few minutes of cooking. Heat a few tablespoons of olive oil in a nonstick 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, about 3 minutes. Top the paella with the eggs and sprinkle with the parsley..Garnish each with 2 fried artichoke halves and drizzle with yellow pepper sauce and calabrian chile oil.