Gastronomixs

Aspic with peas and paella broth

A modern version of a classic dish: aspic. It is a preparation method where the ingredients are coated in jelly.

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Makes 1500g.

Aspic with peas and paella broth

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

white onion

1

clove

garlic

200

g

cuttlefish, thinly sliced

100

g

white wine

1

 

tomato

1

l

chicken stock

4

sprigs of

saffron

100

g

fresh peas

10

g

agar agar

200

g

chorizo

10

g

flat rice

1

container

Affilla Cress

Preparation method

  • Gently fry the onion and garlic in olive oil.
  • Add the cuttlefish and tomato.
  • Deglaze the pan with the white wine and then add the chicken stock and saffron.
  • Allow to reduce, season to taste, and set aside to cool.
  • Store in the freezer overnight.
  • Remove from the freezer and place in a passing cloth to defrost and create a clear broth.
  • Cook the peas and double-pod them.
  • Add the agar agar to the clear broth and bring to the boil.
  • Add the peas to the broth.
  • Pour the mixture into square moulds and allow to cool.
  • Fry the chorizo and set aside the oil.
  • Deep fry the rice.
  • Finish the component with the chorizo oil, cress, and deep-fried rice.

Serving suggestions

  • In combination with marinated fish to create a ceviche.
  • Served with raw, marinated vegetables.
  • As an amuse-bouche.

Previous page