Recipe by @ximo_carrion: rice with flame-cooked capellanets, bottom of its thorns, liquefied spinach and mushrooms
RECIPE OF "Ximo Carrion"
Master chef with a degree in geography and history specializing in art history, he studied cooking at the CdT of Valencia in 2000.
His career in the kitchen has been extensive, he has worked in restaurants, he has been a culinary advisor for the Iberinox company, a cooking teacher in professional and occupational training courses, as well as a cooking teacher on the world of algae and rice
He is a gastronomic popularizer and author of the books Rice and much more in 2021 and Our rice in 2023.
Follow and discover more recipes on their Instagram @Ximo_Carrion
Preparation time: 35 minutes, Cooking time: 16 minutes, 4 People
INGREDIENTS:
| 1 g of albufera or senia rice | 1.5 l fish stock |
| 3 bunches of spinach | 125 g capellanets (or crumbled balacao) |
| 125 g mushrooms | 3 young garlic |
| 1/2 of grated pear tomato | Chopped ñora or sweet paprika |
| Salt (to your taste) | Extra virgin olive oil |
Optional: You can use cod crumbs instead of capellanets.
TIME TO PERFORM EACH STEP
| Â 1 - Prepare the fish stock | 20 Minutes |
| 2 - Clean and cut the chard | 4 Minutes |
| Â 3 - Burn the hair with a blowtorch | 3 Minutes |
| 4 - Blanch and cool the chard | 1 Minute |
| Â 5- Crush the chard | 3 Minutes |
| 6 - Pass through a sieve | 2 Minutes |
| 7 - Sauté the mushrooms and garlic | 3 Minutes |
| 8 - Add cabellanet, sweet paprika and crushed tomato | 4 Minutes |
| 9 - Fry the rice | 2 Minutes |
| 10 - Cook the fish in the broth | 6 Minutes |
| 11 - Pour the spinach broth and cook | 10 Minutes |
| 12 - Chop mushrooms and sauté over high heat | 2 Minutes |
| 13 - Plate and decorate | 1 Minute |
| Total: | Â 52 Minutes |
STEP BY STEP
PREPARE THE FISH FUND AND THE CAPELLANETS
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.
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.
CLEAN AND CUT THE SPINACH
Next, start cutting the end of the spinach stems and wash them.
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.
SHRED 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.
Once crushed, pass through a strainer to remove the strands and result in a clean broth. We reserve
FRY THE VEGETABLES
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.
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.
COOK THE RICE
Pour in half of the reserved fish stock and cook for 5/6 minutes.
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.
DECORATE WITH MUSHROOMS AND ENJOY
While our rice is finishing cooking, we chop the reserved mushrooms and sauté them in a frying pan over high heat.
Plate the rice and decorate each plate with the chopped mushrooms. With this last detail we will have on our table rice with flame-cooked capellanets, the bottom of its spines, liquefied spinach and mushrooms. Now it's time to sink your teeth in and enjoy, paella lovers!
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