Recipe from @virycheff: Rice with beef entrecote and Padrón peppers with red thyme aioli
INGREDIENTS FOR THE BROTH:
STEP BY STEP
1.- Prepare the beef stock
To prepare the stock, start by roasting the beef bones in the oven at maximum temperature until they are well browned. This step is essential to intensify the flavor of the broth and give it deeper, roasted notes. Once the bones are properly roasted, place them in a pot, add water, and bring it to a boil. When it starts boiling, reduce the heat and let it simmer gently for about 60 minutes. Finally, strain the stock to remove the bones and impurities, and reserve it warm for later use.
2. Sear the beef entrecôte
In the paella pan, add a little olive oil if necessary and sear the beef entrecôte over medium-high heat. The goal is to seal the meat so it keeps its juices while developing a light golden crust on the outside. Once it is nicely browned on both sides, remove it from the pan and set it aside for later.
3. Sauté the Padrón peppers
Using the same paella pan and taking advantage of the juices and fat released by the meat, add the Padrón peppers. Sauté them for a few minutes until they begin to brown slightly. Once they are cooked, remove them from the pan and set them aside with the entrecôte.
4. Prepare the sofrito
With the remaining fat in the pan from the entrecôte and the juices from the peppers, add the paprika followed by the grated tomato. Cook the mixture over medium heat, stirring constantly, until the tomato reduces and the sofrito becomes thicker and more concentrated.
5. Add the stock
Once the sofrito is well cooked, pour in the beef stock that was prepared earlier. Stir gently so the flavors combine and allow the mixture to come to a boil.
6. Add the rice
When the stock begins to boil, add the rice and distribute it evenly across the paella pan. Cook the first 10 minutes over high heat to start the rice cooking process, then lower the heat and continue cooking for about another 10 minutes.
7. Add the entrecôte and peppers
About 2 minutes before the rice finishes cooking, place the sliced entrecôte and the reserved Padrón peppers over the surface of the rice. This allows them to warm through and integrate with the dish while keeping their texture and juiciness.
8. Rest and serve
Once the rice is cooked and the liquid has been absorbed, remove the paella from the heat and let it rest for a few minutes. Before serving, accompany the dish with a red thyme aioli, which adds a creamy and aromatic touch that pairs perfectly with the richness of the beef and the flavor of the Padrón peppers.
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ViryChef
Virginia Navarro is passionate about gastronomy, but above all, about preparing rice dishes, which has become her hobby.
Originally from Murcia, with strong Valencian roots, she embodies the Mediterranean rice tradition, combining it with a personal and unique touch. Her skills and love for cooking are a direct legacy from her best teachers: her father and grandmothers. She inherited her artistic flair from her mother.
She stands out for the creativity she infuses into every dish, transforming traditional recipes and creating new and surprising creations.
Known on social media and among her friends as ViryCheff, she shares her love for rice dishes in this space, with unique recipes, inspiring others to cook with passion and innovation.