Recipe by @ximo_carrion: rice with flame-cooked capellanets, bottom of its thorns, liquefied spinach and mushrooms
INGREDIENTS:
STEP BY STEP
1.- We prepare the fish stock
We begin this recipe with the preparation of the fish stock, for this we will use the bones and head of the capellanet, pear tomato and onion, all confit in oil.
You can also make a light fumet with fish bones, leek and carrot.
2.- We burn the cabellanets with a blowtorch
With the base prepared, take the capellanet and with a blowtorch or on a gas stove, burn it lightly. Afterwards, crumble carefully and set aside.
3.- We wash the spinach
Next, start cutting the end of the spinach stems and wash them.
4.- Blanch the spinach
In a pot with water, add the spinach and blanch it for 30 seconds. Take them out and place them in a bowl with cold water and ice, this will allow us to stop the cooking, after which we drain them.
5.- We crush the chard
Place the chard in a food processor along with 40 ml of oil and 300 ml of the fish stock that we prepared before, and grind everything.
6.- We pass through a sieve
Once crushed, pass through a strainer to remove the strands and result in a clean broth. We reserve
7.- Fry the mushrooms and garlic shoots.
With our liquefied spinach prepared, it's time to sauté the rest of the vegetables. Chop the young garlic and chop the mushrooms, except for two that we reserve for later.
Sauté the mushrooms and add the garlic and sauté.
8.- Fry the rice
Add the capellanets and toast lightly. Add the sweet paprika and then the crushed tomato. Sauté the rice for a couple of minutes over medium-low heat.
9.- We cook in the fish stock
Pour in half of the reserved fish stock and cook for 5/6 minutes.
10.- Pour the spinach broth
Next, we pour in the hot spinach broth and cook for 10 more minutes over medium-low heat so that it is more or less melty, depending on taste, stirring to prevent it from sticking to the bottom.
11.- Chop the mushrooms and sauté them.
While our rice is finishing cooking, we chop the reserved mushrooms and sauté them in a frying pan over high heat.
12.- Plate and decorate
Plate the rice and decorate each dish with the chopped mushrooms. With this final touch, we’ll have on our table a rice with flame-grilled capellanets, broth made from their bones, liquefied spinach, and mushrooms. Now it's time to dig in and enjoy, rice lovers!
Ximo Carrión
Graduated in Geography and History with a specialization in Art History, he studied cooking at the CdT of Valencia in the year 2000.
His career in the kitchen has been extensive; he has worked in restaurants, served as a culinary advisor for the company Iberinox, and taught cooking in vocational and occupational training courses, as well as being a cooking instructor specializing in seaweed and rice dishes.
Gastronomic communicator and author of the books Rice and much more in 2021 and Our rice. History, festivals and recipes in 2023.