Socarrat

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche

Modern Paella Amuse Bouche This Modern Paella Amuse Bouche, a.k.a. one-bite dish is part of my new online class on recipe development. Initial idea was to create a modernistic, remix version of the authentic Paella dish, while creating an illusion of presenting the dish looking like a dessert, and incorporating molecular gastronomy element. You can watch the full video of me making Modern Paella Amuse Bouche here Part 1 of 4 – Socarrat tuile 100g Bomba rice 10g Saffron strands 10g Smoked paprika FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Steep Saffron in veg.stock. Toast Bomba rice with some paprika. Deglaze with dry white wine. Add a ladle of Saffron stock, simmer, add another ladle. Repeat the process, until the rice is fully cooked. ….. Full Recipe is Part of the CULINARY ACADEMY ENROLL now

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Paella socarrat tuile

How to make a Socarrat tuile (a new way to eat your Paella)

This Socarrat tuile cone filled with freshly cooked paella rice ABSOLUTELY is one of the best dishes that I’ve created for this month… I could eat it anytime, it looks amazing and also fun, resembling an ice-cream cone somehow, but more for the savoury guys out there. I can also see it on a restaurant menu and as a snack sold at the famous Barcelona food market (Mercado de La Boqueria). But first, let’s learn how to make those Paella rice tuiles. [siteorigin_widget class=”WP_Widget_Media_Image”][/siteorigin_widget] *Cone shape was inspired by Thomas Keller’s French Laundry famous Salmon Cornets. If you want to learn other cool culinary techniques, click HERE. You can also see more of my video recipes HERE.

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