New York and the Spanish Table – Recipes from the Best – Part 1: Manzanilla

BU4A1095Spanish food in NYC has never had it so good. The city is currently awash with a plethora of restaurants serving excellent Spanish inspired fare. In this article, I highlighted some of the very best, who are doing it mostly with tradition-based dishes augmented by personal spins and a bit of creativity. In this and other posts to come this week, the highlighted restaurants have agreed to share a few of their wonderful recipes.

Spanish food in New York in the past relied heavily on paella, but most of those long forgotten paellas were mediocre at best interpretations of the real thing. Paella, at its best, such as at Valencia’s Restaurante Levante in the small hillside town of  Benisanó is revelatory. NYC has never seen anything like it. However, that is changing. Thanks in part to Dani Garcia and his NYC restaurant Manzanilla, paella  in NYC is seeing a bit of a resurgence. Not a classic paella Valenciana, but delicious and well-prepared nevertheless, Chef Garcia and his crew offer a paella centered on wild boar and bone marrow. Here is the recipe:

Wild Boar Paella

Manzanillamanzanillanyc.com345 Park Avenue SouthNY, NY212 255 4086
For the stock:
Makes Approximately 5ltrs
1 Whole Chicken (2lbs aprox) Chopped into 3 inch pieces
1lbs Wild boar trimming or beef stewing
5 cloves garlic crushed
3 leeks chopped
2 onions diced
1⁄2 sprig fresh rosemary
1⁄2 sprig fresh thyme
1.5 ltrs red wine
1.5 ltr port
7ltrs water
In a large pan brown the chicken and the wild boar trimings add to a large stock pot. Brown the vegetables as well in small batches add to the stock pot. Deglaze the pan with the red wine and add to the stock pot with the port. Allow the liquid to reduce down to 1⁄4 of its quantity. Add the water and simmer gently for 3 hours, skimming the top every so often. Once the stock has reduced by 1/4 strain in a colander and keep hot for the paella or refrigerate/freeze until needed.
For the Mushroom sofrito:
2lbs Mixed mushrooms
3 Gloves garlic crushed
1 sprig thyme
1 sprig rosemary
1 bay leaf
Olive oil to sautee
Wash and clean the mushrooms and cut into 2inch size. Heat the oil in a pan and add the garlic, as soon as the garlic starts to brown add the mushrooms and the herbs. Sautee at high heat fro 2 to 4 minutes then reduce the heat and allow to simmer in its own juice for about 15 to 20 minutes or until most of the juice has been reduced. Season with a little salt. Take out of the pan and reserve for the paella. For the Wild boar 1lb of shoulder of wild boar or loin of wild boar
Method Dice the meat in small 1⁄2 inch size . For the paella In a paella pan for 4 people 250 gr bomba rice 1ltr stock 0.5 gr Saffron 0.5gr Cumin 0.5 gr Sweet Spanish paprika 4 tablespoons of mushroom sofrito 1lbs wild boar chopped Method In a paella pan heat 3 tbs of olive oil and add the mushroom sofrito. Stir in the rice and lower the heat so as not to burn the rice. Add the seasoning and then the stock. Stir well to distribute the rice. Simmer on high heat for 10 minutes, lower the heat and simmer gently for 5 minutes. Place in a preheated oven at 380F for 5 mintues and once done take out of the oven and allow to sit covered with a towel of tin foil for 4 minutes. While the rice is resting sautee the wild boar in a pan with a little olive oil and season with salt and pepper. Place on top of the rice and serve. Glazed bone marrow 4 Marrow bones split in half length wise 400ml of beef stock Method Place the bone marrow in a shallow bowl and cover 1⁄4 of the base with water. Plastic wrap tightly and place in the microwave for 2minutes at high setting. This will steam the marrow and loosen it. Place the beef stock in a pan that can easily fit the marrow bones and baste the bones with the beef stock until reduced and glazed. Add a little water with the stock reduces to much. Serve this on top of the paella or as a side garnish Finishing Garnish: Lemon Wedges Fired Broccolini

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