Rare Medium

MASTERCLASS

Veal Paella

Ben Williamson

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Prep Time - 20 Min
Cook Time - 20 Min
Serves - 10

Meat Veal

Veal

2kg goat shoulder, bone in

Other Ingredients

30g garlic cloves, crushed
50g preserved lemon, finely chopped
30g chopped fresh rosemary
50g chopped flat leaf parsley
80mls olive oil
160g brown onion, thinly sliced
2 bay leaves
180mls white wine
1.250 litres chicken stock
Sea salt and cracked black pepper to season

For Paella

1.2kg prepared goat
60mls olive oil
170g red onions, sliced
340g beef chorizo, sliced
300g red capsicums, seeded, diced
200g carrots, peeled, diced
450g Spanish Bomba Paella Rice
500g heirloom tomatoes, diced
5g saffron threads
1 litre chicken stock
200g peas
30g flat leaf parsley, chopped

Serving Suggestions

Ceasar Salad
Lemon wedges

For Veal: To make marinade: Combine garlic, preserved lemon, rosemary and parsley in a bowl, season with sea salt and cracked black pepper. Stir well to combine
Using a sharp knife, score the goat shoulder all over. Rub the marinade all over meat, ensuring you get in the crevices and under the skin if possible. Place in a shallow dish, cover tightly with plastic wrap and refrigerate overnight.
Pre-heat oven to 160◦C. Heat oil in a heavy based frying pan, add onion, and cook for 5 minutes or until soft. Place in a gastronome with bay leaves. Bring frying pan back to the heat, cook goat for 15 minutes or until browned on all sides, turning frequently. Place goat on top. Pour in wine and chicken stock. Cook for 4 hours until meat is tender and falling off the bone. Remove from oven, pull meat off bones and set aside.

For Paella: Heat olive oil in a paella pan or large frying pan over medium heat. Add onions and sauté for 3-5 minutes or until transparent, add sliced chorizo, followed by capsicums and carrots, cook for a further 5 minutes or until softened slightly. Lower heat and add rice, cook for a few minutes or until rice is thoroughly coated and translucent. Add tomatoes, saffron and stock, bring to the boil, reduce heat and simmer for 10 minutes.
For Paella: Heat olive oil in a paella pan or large frying pan over medium heat. Add onions and sauté for 3-5 minutes or until transparent, add sliced chorizo, followed by capsicums and carrots, cook for a further 5 minutes or until softened slightly. Lower heat and add rice, cook for a few minutes or until rice is thoroughly coated and translucent. Add tomatoes, saffron and stock, bring to the boil, reduce heat and simmer for 10 minutes.