Recipe by @laninavalenciana: Lamb shoulder rice, baked sweet potato and pear aioli
INGREDIENTS:
INGREDIENTS FOR THE STEW:
INGREDIENTS FOR THE PAELLA
STEP BY STEP
1.- Heat the oil
Begin this recipe by leveling the paella pan, adding the oil and then the salt.
2.- We mark the lamb
With the oil hot, we mark the lamb shoulder and set it aside for later.
3.- We mark the shoulder blades and vegetables
Mark the rest of the shoulder blades with chopped vegetables on the paella, reserving them on the edges when they take on a little color.
4.- Add tomato with garlic
Add the tomato with garlic and reduce it in the center of the paella.
5.- Add the paprika
Mix everything in the center and add the paprika, mix again.
6.- Add the broth
Shortly after, we add the stew stock, which we previously prepared over low heat for 3 hours.
7.- Include and distribute the rice
When the broth begins to boil, add the rice.
8.- Cook the rice
While the rice is cooking, we decorate it with the sweet potato and, just before finishing, we place the lamb shoulder in the centre.
9.- Add the pear aioli and let it rest
Once the rice is finished cooking, while it is resting, we add a couple of tablespoons of pear aioli.
10.- Ready to eat
Now on your table is a rice with milk-fed lamb shoulder, roasted sweet potato, and pear aioli. Time to taste this flavorful combination, rice lovers!
La niña valenciana
The Valencian girl brings us her most creative rice and paella ideas, whether through her event catering service or at her restaurant.
A Valencian in Granada, she shares her love for paella while coming up with new recipes to add to the menu—and to the hearts of her diners.
Follow and discover her innovative recipes on Instagram @laninavalenciana.