Recipe by @laninavalenciana: Lamb shoulder rice, baked sweet potato and pear aioli
RECEPI OF "La niña valenciana"
The Valencian girl offers us her most ingenious gastronomic ideas for rice and paellas, whether through her catering service for events or in a restaurant.
A Valencian in Granada, shares his love for paella while devising new recipes to add to the menu and stomach of his diners.
Follow and discover his innovative recipes on his Instagram @laninavalenciana.
Preparation time: 28 minutes (Paella) 3 hours (stew), Cooking time: 16 minutes, 4 People
INGREDIENTS:
For the stew
| AOVE 80 ml | 2 Lamb Shoulders |
| 3 Leeks | 1 kg of carrots |
| 3 Celery | 2 Onion |
| 2 Purple onion | 3 Tomatoes |
| 2 Laurel leaf | 1 Head of garlic |
| 1/2 liters of white wine | Salt and pepper |
Para la paella
| AOVE 150 ml | 4 Tomatoes for crushing |
| 3 Garlic cloves | Salt |
| Paprika | Thyme |
| 2 Suckling lamb shoulder | 1 Sweet potato |
TIME TO PERFORM EACH STEP
| Â 1- Heat the oil | 2 Minutes |
| 2- Mark the suckling lamb shoulder | 3 Minutes |
| Â 3- Mark palettes and vegetables | 4 Minutes |
| 4- Add tomato with garlic | 5 Minutes |
| 5- Mix and add paprika | 2 Minutes |
| 6- Add broth | 2 Minutes |
| 7- Include and distribute the rice | 2 Minutes |
| 8- Cook the rice | 16 Minutes |
| Â 9- Decorate with sweet potato and lamb shoulder | 3 Minutes |
| 10 - Let it rest and add the pear aioli | 5 Minutes |
| Total: | 44 Minutes |
STEP BY STEP
HEAT THE OIL IN THE PAELLA AND MARK THE SUCKLING LAMB
Begin this recipe by leveling the paella pan, adding the oil and then the salt.
With the oil hot, we mark the lamb shoulder and set it aside for later.
MARK THE SHOULDER PALETTES AND ADD THE SAUTE
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.
Add the tomato with garlic and reduce it in the center of the paella.
ADD THE PAPRIKA AND THE STEW BROTH
Mix everything in the center and add the paprika, mix again.
Shortly after, we add the stew stock, which we previously prepared over low heat for 3 hours.
INCLUDES RICE AND DECORATES
When the broth begins to boil, add 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.
A TOUCH OF PEAR ALLIOLI AND READY
Once the rice is finished cooking, while it is resting, we add a couple of tablespoons of pear aioli.
Now you have on your table a rice with suckling lamb shoulder, baked sweet potato and pear aioli, time to try this combination of flavors, rice lovers!
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1-Â Paella pan
- 2-Â Burner for paella pan
- 3-Â Tripod for gas burner
- 4-Â Gas regulator
- 5-Â Gas cylinder
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