Boletus, Foie Gras & Iberian Pork Paella

Ingredients (10 people):

• 1kg of bomba paella rice like Santo Tomas 
• 750g of fresh boletus (can be mixed with shiitake)
• 750g of Iberian pork pluma ( boneless flank but you can also use iberian secreto- shoulder muscle- or iberian presa-shoulder steak)
• 250g deveined foie gras
• 4 cloves of garlic
• 4 green peppers
• 1 red pepper
• 1 peeled tomato
• 1 cup of sherry or manzanilla wine
• food colouring (optional)
• Paprika. We recommend using a high quality paprika like the Spanish “Pimentón de la Vera” as you can really tell the difference.
• Saffron from La Mancha (if you don’t have any don’t worry, you can use a Paella Seasoning like this one )
• Extra virgin olive oil.
• Salt

Ingredients for the Stock:

• 1 chicken carcass
• 1 beef knee bone
• 2 carrots
• 1 leek
• 2 ñora peppers

To Make the Stock:

1. In a pressure cooker add 2 tablespoons of oil along with the diced carrots and leek.
2. Once they are a little tender, add the chicken carcass and pour in the wine.
3. Once the alcohol has evaporated, pour in water until it fills around ¾ of the pot then add the ñoras and the knee bone.
4. Leave to boil for 5 minutes while scraping off the white foam that forms on the surface. Then put the lid on the pot and leave to cook for 45-60 minutes.

To Make the Rice:

1. Sear the foie gras in the paella pan on high heat then set aside.
2. Fry the chopped garlic, green pepper, red pepper, and chopped tomato in the fat left by the foie gras.
3. Once they are tender, add the chopped pluma ibérica.
4. Once this has cooked, add the rice. Stir well, add the saffron, then continue to stir until everything is well mixed.
5. Add the strained stock then ¾ of a sachet of El Aeroplano and 2 tablespoons of paprika.
6. Add salt to taste and cook for 16 minutes, the first 8 on high heat then the next 8 on medium heat.
7. When you turn down the heat, add the foie gras and the boletus.
8. Leave to sit for 5-6 minutes covered with tin foil…then enjoy!