Gastronomixs

Aspic with peas, paella broth, chorizo oil, and crispy rice

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

Aspic with peas, paella broth, chorizo oil, and crispy rice

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Ingredients

100

g

fresh peas

1

l

chicken stock

10

g

olive oil

4

sprigs of

saffron

1

 

tomato

200

g

cuttlefish, thinly sliced

1

clove

garlic

1

 

white onion

100

g

white wine

10

g

agar agar

200

g

chorizo

10

g

flat rice

1

container

Affilla Cress

Preparation method

  • Heat the oil in a pan.
  • Gently fry the onion and garlic.
  • 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.

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