Food Recipe

Gato’s Kale and Wild Mushroom Paella

Ingredients —

Calabrian Chile Oil

¼ cup finely chopped calbrian chiles, drained
1 cup olive oil
Salt and freshly ground black pepper

Yellow Pepper Saffron Sauce

¼ cup rice vinegar
Pinch of saffron
2 yellow peppers, roasted, peeled, seeded and chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
2 teaspoons clover honey
¾ cup canola oil
Kosher salt and freshly ground black pepper

Mushroom Stock

1 ounce dried porcini mushrooms
1 tablespoon olive oil
1 Spanish onion, chopped
1 carrot, chopped
1 stock celery, chopped
1 pound cremini mushrooms, plus stems, coarsely chopped
4 thyme sprigs
6 sprigs flat leaf parsley
8 whole black peppercorns
1 teaspoon kosher salt

Fried Baby Artichokes

½ cup olive oil
4 baby artichokes, choked removed and halved
Kosher salt and freshly ground black pepper

Paella

4 tablespoons olive oil, divided
12 ounces kale, coarsely chopped
4 cloves garlic, smashed and chopped to a paste, divided
1¼ pounds cremini mushrooms, quartered
1 medium Spanish onion, finely diced
¼ cup finely diced red bell pepper
1/4 cup finely diced poblano pepper
1½ cups short grain Spanish rice
1 cup dry white wine
6 cups mushroom stock or vegetable stock
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
4 large eggs
¼ cup chopped fresh flat leaf parsley

Instructions —

For the Calabrian Chile Oil:

Combine chiles and oil in a blender and blend until smooth, season with salt and pepper, transfer to a bowl and let sit for at least 1 hour to allow flavors to meld.

For the Yellow Pepper Saffron Sauce:

Bring vinegar to a simmer, add the saffron and let bloom for 5 minutes. Let cool completely. In a blender, combine the peppers, vinegar, garlic, mustard and honey; blend 30 seconds. With the motor running, slowly add oil until it emulsifies; season to taste with salt and pepper.

For the mushroom stock:

Put porcini in a medium bowl, add 1 cup boiling water and let sit for 30 minutes. Heat the oil in a medium saucepan over medium heat, add onion, carrot and celery and cook until soft. Add the cremini mushrooms, thyme, parsley, peppercorn and salt,t hen add 6 cups of cold water.

Drain the porcini mushrooms through a small strainer lined with paper towels or cheesecloth into a bowl. Add the porcini and the strained soaking liquid to the pot, bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain the stock into a clean saucepan and keep warm over low heat.

For the baby artichokes:

Heat the oil in a small saute pan over medium heat until it begins to shimmer. Add the artichokes and cook until lightly golden brown and crispy, about 5 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels and season with salt and pepper.

For the paella:

Heat 2 tablespoons of the oil in a large saute pan over high heat, add the kale, salt and pepper and turn to coat in the oil, saute until it begins to wilt, about 5 minutes. Add half of the garlic and continue to cook for 30 seconds longer. Remove to a plate.

Heat 2 tablespoons of the oil in a medium paella pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown. Remove to a plate. Add more oil to pan, if needed, add the onions, red and poblano pepper and cook until soft, about 5 minutes. Add other half of the garlic and cook for 30 seconds. Stir in the rice and cook, stirring constantly, for a few minutes or until the rice is translucent. Add the wine and cook until completely reduced. Stir in 4 cups of the stock, salt and pepper, the mushroom and thyme and cook, stirring occasionally, until the rice is al dente and a crust (soccorate) has formed around the sides and bottom. Stir in the kale and cook until just wilted, about 5 minutes.

During the last few minutes of cooking. heat a few tablespoons of olive oil in a nonstick sauté pan over medium heat . Crack a few eggs at a time into the pan, season with salt and pepper and cook until the edges are lightly brown and the yolk is set but still runny, about 3 minutes. Top the paella with the eggs and sprinkle with the parsley. Garnish with fried artichoke halves and drizzle with yellow pepper sauce and calabrian chile oil.


This recipe is our web exclusive.
 photo by Daniel Krieger