Como hacer PAELLA de CHULETON DRY AGED

chuleton (rib steak)

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner while chicken thighs are more affordable.

paella rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa is a healthier grain, while arborio is a cost-effective substitute.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

Start by preparing a chuletón, which has been aged for 60 days.

Remove the bone from the chuletón to use it for making a fumet (broth).

Cut off a piece of fat from the chuletón to add to the fumet.

Use beef bones (bone marrow and knee bones) to enhance the broth's flavor and texture.

Cover the bottom of a pot with extra virgin olive oil and sear the bones for about 1 minute on each side.

Prepare the onion by peeling it and cutting off the ends for easy peeling.

Peel the leeks, removing the outer layer, and cut them in half.

Add the bones and chopped vegetables to the pot, covering them with water and bringing to a boil.

Simmer the broth for about 2 hours, then remove the bones and vegetables, keeping the meat that clings to the bones.

Strain the broth through a colander and keep it warm on the stove.

Toast saffron in aluminum foil for a couple of minutes, then crush it in a mortar and mix with a bit of the warm broth.

Prepare three tomatoes by cutting off the stems and grating them without removing the seeds.

Heat extra virgin olive oil in a paella pan over medium heat and add the grated tomatoes, cooking for about 8 minutes.

Add a teaspoon of sweet paprika to the tomatoes and cook for another minute.

Add paella rice (bomba rice) to the pan, using one cup of rice for one serving.

Sauté the rice with the vegetables for about 3-4 minutes.

Pour in two cups of the hot broth, stirring to distribute the rice evenly, then do not stir again.

Cook on high heat for 10 minutes, then reduce to low heat for 5 minutes.

Prepare a grill for the chuletón, seasoning it with coarse sea salt and cooking for 5 minutes per centimeter of thickness.

After 5 minutes, remove excess salt and sear the edges of the chuletón for an even caramelization.

Turn the chuletón over and cover it with salt again, cooking for another 5 minutes.

After cooking, let the chuletón rest for 2 minutes without covering it.

Remove the paella from the heat and cover it with a cloth for 5 minutes to rest.

Slice the chuletón using a damascus steel knife, cutting at an angle for better presentation.

Serve the sliced chuletón over the paella, ensuring the rice is well-cooked and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens