RECIPE OF "Cook Obsession"
Having studied at the high cooking school Le Cordon Bleu, Felix Vallugera delights us, either in his workshops or by sharing his recipes and knowledge on Instagram, with dry rice recipes not only proven by his gastronomic knowledge, but also by his scientific aspect.
With his studies at Le Cordon Bleu completed, Felix begins to consider mixing his gastronomic knowledge with the scientific desire to methodize dry rice, whose knowledge and information is not only scarce but full of false myths and legends.
It is during the Covid pandemic, where he offers advice and resolves doubts on the networks, where the idea of creating workshops arises where he can best explain his knowledge of dry and thin-layer rice. Today he continues to offer us his knowledge through these workshops, whose knowledge is verified by Wikipaella itself, which in July 2022 awarded him the innovation award for his innovative process for rice production.
Follow and discover their innovative recipes on their Instagram @cook_obsession.
Preparation time: 90 minutes. Cooking time: 19 minutes. People: 2.
Cook Obsession recommends cooking the tongue the day before. In this way, it will be easier to cut and also much easier to make the rice, since we will not have to do, practically, anything else to make the recipe.
INGREDIENTS FOR THE BROTH:
INGREDIENTS FOR RICE:
| 250 g of Bahia Rice |
5 g of Salt |
| 40 g of Butter |
10 g Poultry fat |
| 750 g Poultry broth |
853 g Tongue broth |
| 1 Spoonful of paprika |
16 Saffron |
| 60 g of Capers |
TIME TO PERFORM EACH STEP
| 1- Whiten tongue |
35 Minutes |
| 2- Cook tongue |
50 Minutes |
| 3- Peel and fillet tongue |
5 Minutes |
| 4- Pearly rice |
1 Minute |
| 5- Cook rice |
19 Minute |
| 6- Brown tongue |
5 Minutes |
| 7- Dress |
2 Minutes |
| 8- Repose |
5 Minutes |
| Total: |
117 Minutes |
TECHNICAL EQUIPMENT:
Simple, we simply need the paella or paella pan of special thickness and an adjustable heat source such as a gas burner and protected from air and dirt with the paella pan legs. For greater convenience when cooking paella, we can include a tripod for gas stoves. A gas regulator with its hose for the butane bottle is important.
ALL WE NEED
To make the broth for this recipe we will need 1 beef tongue and a leek, as well as a bottle of dark broth, whether poultry or beef. For the rice, we will use bay rice, salt, butter, poultry or beef fat, paprika, saffron threads and capers.
IF YOU CURSE, THEY WILL WASH YOUR TONGUE...
First of all, we put our beef tongue in cold water and bring the water to a boil, this is to whiten the tongue, which will clean the tongue of possible germs or unwanted substances. Remember to rinse it with water when you take it out of the pot.
Drain the water from the pot, cut and wash the leek and return the blanched beef tongue together with the leek to the pot. Let it cook in a pressure cooker or pressure cooker for 50 minutes.
WITHOUT HAIR OR SKIN ON THE TONGUE
Once our tongue is cooked, strain the broth and reserve it, we will use it later to create the rice broth.
Remove the tongue from the pot and, while the tongue is still hot, peel the skin. At first use a fork and knife both as support and to help remove the skin, once the temperature drops a little, use your hands to obtain a better grip.
DARK BROTH WITH A TOUCH OF TONGUE
Prepare your dark broth, in our case, we have used poultry broth, but beef broth is also a valid option. If you make it similar, remember to remove the fat from the broth that resides in the pot and reserve for later.
Place the dark broth in a pot and add the tongue broth that we had previously reserved.
CUT THE TONGUE AND ADD THE BUTTER
Now that the tongue has cooled a bit, start filleting it. The part that interests us most is located at the top of the end.
With the tongue and broth prepared, it is time to start using the paella, heat it and add the butter.
ADD FAT AND SALT
When the butter has almost melted, add the fat from the poultry broth to the paella.
Next, place the salt on top of the fat and butter.
RICE FOR THE BODY AND PAELLA
When everything is melted and mixed, add the rice to the paella.
Immediately afterwards the rice begins to appear pearly.
PEPPER AND DARK BROTHER
When the rice is pearly, add the vera paprika and mix with the rice.
Calculate the broth needed for the rice and pour it on top of the paella.
LET THE RICE COOK AND PREPARE THE SAFFRON
With the broth included, spread the rice slowly over the entire surface of the paella, making sure it is uniform, and let it cook for 7 minutes.
Take a small amount of the broth with a spoon and pour it into the container where you have the saffron strands, let it sit for a few moments to create the saffron infusion and pour it into the paella, stir very slowly over the paella to distribute the saffron.
GOLDEN TONGUE
While the rice cooks, brown the beef tongue.
Make sure it is a toasty brown color, so that it looks this great!
CAPER AND SOCARRAT
Around the end of cooking add the capers to the rice.
When the rice has finished cooking, leave it for 1 more minute to cause the socarrat to form.
RICE TO SALIVATE
Having followed these steps you will have a beef tongue rice on your table that will have you and your diners salivating. Hope you enjoy this rice!
You can see more recipes if you click the following link.
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