Gourmet Paellas

María José San Román
Recipe Book
Gourmet Paellas
Gourmet Paellas
by María José San Román
RECIPE BOOK
Recipe Book
Gourmet Paellas
Gourmet Paellas
by María José San Román
RECIPE BOOK
Recipe
Rice with veal leg

and chickpeas
Broth Ingredients (Serves 4 people )
● 2 kg (one piece) veal ● 250 ml red wine
leg
● 500 g pork ribs
● 300 g onions
● 500 g veal marrowbones
● 300 g tomatoes
● 5 l water
● 150 g carrots
● 150 ml extra virgin olive oil
● 300 g leek
Method
● Bake the pork ribs in the oven at 220ºC until golden brown. Sauté
the chopped vegetables into mirepoix in the oil until dark brown.
● Deglaze with the red wine.
● Add the water, the pork ribs and the marrowbones; slow cook with
the lid on for 4 hours.
● Drain.
● Bone the veal leg and chop it.
3
Recipe
Rice with veal leg

and chickpeas
Powder Ingredients
● 200 gr chistorra
● 100 gr black pudding
Method
● Heat each meat separately.
● Crumble them.
● Dehydrate for 8 hours at 50ºC.
4
Recipe
Rice with veal leg

and chickpeas
Rice Ingredients
● 320 g Bahia rice ● 150 g boiled chickpeas
● 60 ml saffron water ● 5 g fine table salt
● 60 extra virgin olive ● 3 g black pepper
oil
● 1.120 l broth (approximately
● 40 g salmorreta what it is obtained after
elaborating it)
Method
● Heat the broth, add salt, the cooked veal leg, the chickpeas, the
salmorreta to dilute it, the olive oil and bring it to a boil. Add the
saffron infusion to the dry rice; mix it up and add it to the pot. Bake
for 15 minutes.
● Heat the olive oil in a paella pan, add the rice and immediately the
saffron water, stir and add the boiling broth with the salmorreta, the
chickpeas and the salt.
● When it starts boiling, introduce in the oven and cook for 15 minutes
at 180ºC.
● After this time, dry it on the stove until obtaining the socarrat.
5
Recipe
Rice with leg

and chickpeas
Presentation Ingredients
● Bahia rice
● Black pudding and chistorra crumble
Method
● Plate placing the socarrat over the rice and sprinkle the black
pudding and chistorra crumble on the top.
6
Recipe
Creamy rice with

plankton, green
vegetables and barbels
Vegetables Ingredients (Serves 4 people )
● 100 g green asparagus
● 100 g green beans
● 100 g courgette
● 10 g fine table salt
Method
● Whiten the chopped vegetables in boiling salty water.
● Cool in frozen water.
● Drain and reserve.
7
Recipe
Creamy rice with

plankton, green
Barbels Ingredients
● 18 hake barbels
Method
● Confit the hake barbels in olive oil, add salt and keep hot.
8
Recipe
Creamy rice with

plankton, green
Rice Ingredients
● 1320 g Aged Carnaroli ● 50 ml water
rice
● 800 ml white fumet
● 60 ml extra virgin
olive oil
● 8 g marine plankton
Method
● Heat the fumet in a pressure cooker with olive oil and salt, when it
comes to a boil add the rice, close it and, when it starts whistling,
slow cook for 12 minutes.
● After that time, cool it under cold running water.
● Add the whitened vegetables and the hydrated plankton including its
water.
9
Recipe
Creamy rice with

plankton, green
● Rice
● Barbels
Method
● Plate placing the barbels over the rice and add a sprinkle of the olive
oil used to confit the barbels.
10
Recipe
Brothy A banda rice

in a cauldron
Rice Ingredients (Serves 4 people )
● 320 g Albufera rice ● 40 g salmorreta
● 1.300 l red fumet ● 60 ml saffron water
● 120 g peeled red ● 60 ml extra virgin
prawns olive oil
● 100 gr cuttlefish
Method
● Pour the olive oil into the paella pan, add the previously half-boiled
cuttlefish, the red prawns and stir-fry.
● Add the rice into the paella pan and immediately the saffron water.
Add the broth, the salmorreta and the salt.
● Bring to a boil and let it cook for 15 minutes.
11
Recipe
Brothy A banda rice

in a cauldron
● Albufera rice
● Arbequina olive oil, garlic and egg aioli
● Fried dried red pepper
Method
● Pour the brothy rice from the cauldron into a soup plate, add a
tablespoon of aioli on a side and sprinkle the fried dried red pepper.
12
Recipe
Dry A banda rice

in a cauldron
Rice Ingredients (Serves 4 people )
● 320 g Albufera rice ● 40 g salmorreta
● 1.300 l red fumet ● 60 ml saffron water
● 120 g peeled red ● 60 ml extra virgin
prawns olive oil
Method
● Pour the olive oil into the paella pan, add the previously half-boiled
cuttlefish, the red prawns and stir-fry.
● Add the rice, the saffron infusion (mix them) and add the fumet.
Bring to a boil, add the salmorreta and the salt.
● Boil for 18 minutes.
● Check the bottom for socarrat with a spoon.
13
Recipe
Dry A banda rice

in a cauldron
● Dry A banda rice in a cauldron
● Cuttlefish aioli
● Chopped dry red pepper
Method
● Place the dry rice with socarrat on a plate.
● Add a tablespoon of cuttlefish aioli on a side.
● Sprinkle the dry red pepper over it.
14
Recipe
Creamy smoked moray

eel rice
Moray eel broth Ingredients (Serves 4 people )
● 1.5 kg moray eel
● 1.5 kg onions
● 1 l mineral water
Method
● Heat the broth, add the onion stir-fry and the salt.
● When it starts boiling, add the rice. Cover with the lid and set in position 2 (1
bar). Cook for 12 minutes since it starts whistling.
Note: To prepare the confited onion (or onion stir-fry as María José San Román
calls it): chop the onion, place it into a pan with oil, when it is hot, add water
and let it boil for 3h (add water as needed) and finally, when the water
evaporates, increase the heat and stir-fry (add oil if necessary).
15
Recipe
Creamy smoked moray

eel rice
Rice Ingredients
● 320 g Albufera rice
● 800 ml moray eel
broth
● 80 g confited onions
Method
● Heat the broth, add the onion stir-fry and the salt.
● When it starts boiling, add the rice. Cover with the lid and set in position 2 (1
bar). Cook for 12 minutes since it starts whistling.
Note: To prepare the confited onion (or onion stir-fry as María José San Román
calls it): chop the onion, place it into a pan with oil, when it is hot, add water
and let it boil for 3h (add water as needed) and finally, when the water
evaporates, increase the heat and stir-fry (add oil if necessary).
Allergens:
16
Recipe
Creamy smoked moray

eel rice
● Rice
● Vine shoots
● 25 g black shallots
Utensils
● Kitchen blowtorch
● Smoking cloche
Method
● Place the rice over the fermented chopped black shallot.

● Burn the vine shoots with the kitchen blowtorch in a box. Fill the
smoking cloche with the smoke, cover the rice with it and serve.
17
Recipe
Black rice with cuttlefish,
artichokes, black mullet
spawns and massed
persimmon (aioli)
Garlic oil Ingredients
● 5 g peeled dry garlic
● 70 ml extra virgin olive oil (Picudo variety)
Method
● Vacuum-pack the oil and infuse at 50ºC for 3 hours.
● Drain and reserve.
18
Recipe
spawns and massed
persimmon (aioli)
Cuttlefish essence aioli Ingredients
● 30 g cuttlefish ● 100 ml extra virgin
essence (spleen) olive oil (Arbequina
● 1 egg yolk variety)
● 15 ml garlic oil ● 10 ml lemon juice
● 2 g sriracha sauce
Method
● Use a hand blender to crush and emulsify the egg yolk, the essence,
the lemon juice and the sriracha, add the oils gently.
● Keep refrigerated.
19
Recipe
spawns and massed
persimmon
Cuttlefish and artichokes stir-fry Ingredients
● 1 kg artichokes
● 50 ml sunflower oil
● Extra virgin olive oil (Picual variety)
Method
● Clean the cuttlefish by removing the skin and fins. Gut it but keep the
spleen. Clean the head by removing the mouth and the tentacles by
removing the suction cups.
● Peel the artichokes until reaching the core, keep them in water and
sunflower oil so they do not oxidize. Boil vacuum-packed for 50 minutes at
90ºC.
● Sauté the cuttlefish and the artichokes in a paella pan with oil.
20
Recipe
spawns and massed
persimmon
Rice Ingredients
● 320 g brown rice
● 640 ml white fumet
● 5 g squid ink powder
Method
● Heat the fumet, the olive oil, the rice, the squid ink and the salt.
● Once it starts boiling, add the rice, close the pressure cooker in position 2,
wait for the steam to be released through the valve, reduce the heat and
simmer for 45 minutes.
● After this time has elapsed, cool the pressure cooker under cold running
water.
● Open the pressure cooker and add the cuttlefish and artichokes stir-fry.
21
Recipe
spawns and massed
persimmon
● Rice
● Aioli
● 20 g cured black mullet spawns
● 5 g dehydrated persimmon (hoshigaki)
Method
● Plate placing the rice at the bottom, a few black mullet spawns’ foils and the
persimmon cut into julienne.
● Finish it off with a few blobs of aioli sprinkled on the plate.
22
Recipe
Orange and olive oil

with other citrus rice
Orange comfit Ingredients
● 200 g oranges
● 120 g brown cane sugar
● 20 ml water
Method
Peel and boil the orange peel 3 times.
Drain and crush in the Thermomix.
Cut the orange in a rustic shape and let it simmer with the water, the
sugar and the crushed peel.
Cool it.
23
Recipe

Rice Ingredients
● 170 ml orange juice ● 40 ml extra virgin
olive oil (Arbequina
● 180 ml water variety)
● 100 g Senia rice ● 2 g cinnamon stick
● 80 g orange comfit
Method
Heat the juice and the water with the cinnamon in a pressure cooker until
boiling.
Add the rice, cover the pressure cooker and when the steam is released out of
the valve.
reduce heat to a minimum and cook for 14 minutes.
After this time, set aside the heat and let it settle for 5 more minutes.
Open the lid and cool the rice, emulsify with the olive oil gently, stirring with a
spoon, add the comfit.
24
Recipe

● Rice
● Brown cane sugar to burn
● Other citrus “mandarin, orange, pomelo” and
lemon zest
Method
Plate, sprinkle with the brown cane sugar and burn with a kitchen
blowtorch.
Finish it off with fresh citrus pieces and lemon zest
25
Recipe
Saffron water
Ingredients
● 250 ml water
● 1 g saffron fibres or powder (half sachet)
Method
● Infuse everything at 65ºC for 4 hours.
26

Gourmet Paellas

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Gourmet Paellas

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María José San Román

by María José San Román

by María José San Román

Rice with veal leg

Rice with veal leg

Rice with veal leg

Rice with leg

Creamy rice with

Creamy rice with

Creamy rice with

Creamy rice with

Brothy A banda rice

Brothy A banda rice

Dry A banda rice

Dry A banda rice

Creamy smoked moray

Creamy smoked moray

Creamy smoked moray

● Place the rice over the fermented chopped black shallot.

● 15 ml garlic oil ● 10 ml lemon juice

Orange and olive oil

Orange and olive oil

Orange and olive oil

● Infuse everything at 65ºC for 4 hours.

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