- 350 g of rice
- 150 g fresh chanterelles
- 250 g of Iberian pork belly
- 200 g of cooked octopus
- 120 g onion stir-fry
- 2 ripe tomatoes
- ½ green pepper
- Chicken broth
Ingredients for the paprika aioli
- Extra virgin olive oil
- 1 garlic clove
- Paprika from la vera
- 1 egg
- In the “paella” (pan) where we are going to cook the rice, sear the Iberian pork belly over a medium-high heat, once it is browned on both sides, remove it.
- In the same pan sauté the chanterelles that you have previously washed without water.
- Once the chanterelles have been removed, chop the green pepper finely and peel and remove the seeds from the tomatoes. Then, fry the green pepper and, after a couple of minutes, add the tomatoes.
- When we have a texture similar to jam, add the fried onion and rice. At this point, stir the rice in the pan over a medium heat, making sure it does not burn, and add the boiling chicken broth.
- Let it cook for about 10 minutes over a high heat.
- After this time, add the sautéed chanterelles and heat the oven to 200º.
- After 4 minutes distribute the filleted pork belly and some slices of octopus over the rice, and place the paella in the oven for a few minutes.
For the paprika aioli
- Peel the garlic and put it in a saucepan. Then cover it with as little cold water as possible.
- Boil the garlic and when it starts to boil remove it from the heat, remove the water and repeat this process 2 more times.
- Once the process is complete, crush the garlic with a little oil and paprika.
- Next, add an egg and whip up the aioli.
- Rectify salt, and it is ready.