impressive dinner

This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron’s high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won’t be able to resist scooping for seconds.

Cast Iron Paella Recipe by Tasty

chicken stock

saffron thread

shrimp,

kosher salt, divided

black pepper

olive oil

½ cups chorizo, thinly sliced

yellow onion, finely chopped

garlic,

paprika

arborio rice

½ oz diced tomato, 1 can, drained

mussels,

peas,

½ lemon, juiced

parsley

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Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.

On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.

Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.

Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.

Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.

Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.

https://vid.tasty.co/output/132240/landscape_480/1557438538

Probably one of the best dishes on the planet.

Red Wine Braised Short Ribs

English cut short ribs, 4-6

Salt,

Cooking oil, 30 g

Onions, 1/2

Carrots, 1

Tomato Paste, 30 g

Red wine, 500 g

Beef broth, 200 g

Bay Leaves, 2

Water, 400 g

polenta, 100 g

Salt, 5 g

Milk, 30 g

Parmigiano Reggiano, 30 g

Butter, 20 g

Black Pepper, a sprinkle

Parsley, 2 parts

Garlic, 1 part

Lemon zest, 1 part

Salt the short ribs

Heavily salt the exterior of the short ribs. 

Optionally let these dry brine for at least 3 hours or overnight in the fridge.

When you are ready to move forward with braising, preheat the oven to 275°F/ 135°C. 

Sear the short ribs

Set a dutch oven or braising pot over medium-high heat and add the cooking oil. 

Once the oil is hot, sear the short ribs (in batches if needed). Take your time to develop a nice crust on all sides. 

Once browned, set the ribs aside and turn the heat down to medium.

Sweat the mirepoix base

Add the diced onion, carrot, and celery along with a big sprinkle of salt.

Stir over medium heat for about 10 to 15 minutes or until the vegetables are nicely browned.

Add the tomato paste and sauté for about a minute longer or until it turns a deep red.

Deglaze

Pour in the wine and scrape the bottom of the pan to deglaze any fond that has developed. 

Let simmer for 2 minutes longer to slightly reduce the wine.

Braise

Return the browned ribs to the pot and add enough of the beef stock (or water) to the pot so it comes 3/4 of the way up the ribs. Bring the liquid to a simmer, cut off the heat, then partially cover with a lid and slide into the preheated 275°F/ 135°C oven.

Let the ribs braise for roughly 4-5 hours, or enough time for the collagen in the meat to turn into gelatin (you'll know when they are fork tender). When ready, pull the pot out of the oven and let it cool until the liquid reaches 140°F/ 60°C and the ribs are cool enough to handle.

Rest the ribs overnight

Move the ribs to an airtight container and store them in the fridge. 

If desired, you can remove the bone and clean up the ribs before storing.

Strain the cooking liquid into a container and set it in the fridge overnight so the fat congeals to the top.

Start the sauce

The next day, remove the fat from the cooled cooking liquid. 

Set a pan over medium-low heat and add the liquid to the pan, bring to a simmer and let slowly reduce while stirring occasionally for about 20 minutes. 

Keep an eye on it so it doesn't burn!

Feel free to start the polenta as it reduces.

Start the polenta

In a sauce-pot, bring the milk, water, and a big pinch of salt to a boil. 

While whisking, add the polenta to the boiling liquid. Stir continuously and boil for 2 minutes. 

Remove from the heat and cover. Let the polenta rest covered for 10 minutes to finish absorbing the liquid. 

Make the gremolata

Meanwhile, prepare the gremolata by mincing 2 parts parsley, 1 part garlic, and 1 part lemon zest and tossing them all together. Set aside. 

Finish the sauce

When the braising liquid has reduced and thickened to the point where a trail is left with a spatula, gently add in the short ribs and turn them in the sauce to coat their exterior to bring them up to temperature. 

Turn the heat off and set a lid on top to let them gently warm through in the sauce.


Finish the polenta

While the short ribs finish warming through, finish and adjust the polenta. 

Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata.

If the consistency is too thick, you can thin it out with a bit of milk. If it's too thin, you can reduce it for a bit back on the stove.

Taste and adjust with salt if needed. 

Assemble & serve

To serve, spread a portion of the polenta onto a plate, add a spoonful or two of the reduced sauce, top with a short rib, and more sauce over the top. 

Garnish with the gremolata. Devour.

https://www.youtube.com/watch?v=pEQUtFB8MEw&t=9s

Thank you to Porter Road for sponsoring today's video. Visit https://porterroad.com/Ethan15 to get 15% off your first Porter Road order for high quality (and unique cuts!).

Inspired from @ProHomeCooks  video ➡️https://youtu.be/t-Hj2pILMz4

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Red Wine Braised Short Ribs

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Cast Iron Paella Recipe by Tasty

Red Wine Braised Short Ribs

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