This can only be described as a “Macho” paella. Not for those seeking delicate flavors. This is a slam, bam, in your face robust, rich, unctuous meat and rice dish. It was an experiment, with wildly successful results. The inspiration was a steak paella we had at a Cebu restaurant called “The Corner Table” several years ago. I had never come across a beefy paella and it just seemed like a wonderful idea… and it tasted great. I had vowed then to try making one some day, without a recipe nor ingredients list. It’s probably not classic and perhaps may even offend some sensibilities, but hold your horses before you pass judgment… scrumptious trumps tradition in this case! A quick google suggests it’s not so strange, there are beef paella recipes out there…
We had several several ribs leftover from a prime rib we served at an earlier holiday dinner, and split it in two for some roast beef hash, and for this paella experiment. In a medium sized paella pan, I sautéed some garlic and onions in olive oil until fragrant and onions translucent. Next I added an assortment of sliced mushrooms (porcinis, portobellos, oyster, shiitake, button, etc.) and sautéed them for a minute or two. I added two cups of Spanish “bomba” rice, coated them in the oil and then added my normal sofritto concoction for paella, some saffron, and stirred until everything was coated. Next I added 5 cups or so of hot beef broth (made from canned broth, trimmings of fat and meat from the roast) and when this came up to a boil, stuck it in a 350-375F oven.
I added a few sliced pieces and chunks of beef to the rice mixture as well. But for the most part, I wanted the beef to remain medium rare, so I sliced up remaining pieces, and just lay them ON TOP of the finished paella, knowing they would heat up from the hot rice underneath. The ribs were a bit bigger so I stuck them in the oven to heat up for a few minutes before arranging them on top of the paella. Just before serving, I sprinkled some chopped flat leaf parsley over everything. Serve with wedges of lemon.
The rice was intensely and beautifully flavored… beefy with a nice comforting tomato/saffron paella base. The mushrooms provided more meatiness, texture and moisture. The slices of prime rib on top were the the “gilding on the lily” so to speak. I had made this as an experimental side dish to roasted cornish game hens, as well as the full crew buffet menu with lechon, seafood paellas, etc. for the crew party… but no one touched the cornish hens and this medium-sized pan of beef paella was nearly wiped out! Definitely a keeper of a recipe, and it has zoomed up to my Top 3-5 list of paellas ever!
16 Responses
Happy New Year MM and family! You know it’s going to be a scrumptious year when you start off with a great recipe like this. Looking forward to your very interesting and absorbing articles this 2014!
looks amazing! perfect for my husband who has seafood allergy ( I know, sad for him :()
What a great opening salvo for the New Year!
This looks absolutely delicious!
That being said this is more of a arroz con carne rather than a paella. To me, paella is more of a technique rather than a specific dish, first of all I am assuming you are basing your paella on the Spanish model rather than the Latin American one by your use of arroz Bomba, in Latin America you’ll often see long-grain rice used. Second, when making paella, you add rice to the boiling liquid/stock, not the other way around. Purists will say no garlic or onions in a paella, the latter makes the arroz Bomba soft and mushy. Personally, I don’t mind the garlic in paella, as long as it’s not overwhelming.
Traditionally, this should be cooked over an open fire (like your Palayok Pinakbet 6 years ago), not in an oven, at least you used a paellera, yay! In the Philippines, I’ve noticed people use a pan that is too deep. I’m glad you kept the meat medium-rare.
Deseándote mucha salud, paz, y armonía en el año nuevo.
Very nice idea.
May I ask you what the best way to travel to Cebu if coming from Bacolod?
Happy New Year and thanks!
Rose, PAL has a flight from Bacolod to Cebu I believe, as does Cebu Pacific. Other guests to previous eyeballs have taken a car or bus from Bacolod, but that was some 8-10 hour long journey, crossing on a ferry from Dumaguete…
Rob, yes, perhaps it is an arroz con carne… however, in previous iterations of paella, in old posts, I do use the sofritto, which is slow cooked onions and garlic (a couple of hours) and tomatoes with saffron… And yes, there is some discussion over broth first or not… several paella books I own don’t agree on that front. As for the charcoal, I agree, but since we were cooking three other paellas on our outdoor weber grill, I did this one in the oven and it did lack the characteristic socarrat that forms on a good fire…
Sofrito
Paella a la Marketman (the typical base recipe I use)
La Baracca Paella, Madrid
Home-Made Paella in reaction to the bad one at La Baracca
Lechon Paella a la Marketman (seriously?)
Marketman and Crew Tips for cooking Paella (Paella 101) — and a discussion at the end of broth first or rice first…
Paella Tweaks — more futzing and tips
Arroz Negro a la Marketman
Arroz con Gambas — which is done in a paellera, and only named so as its inspired by a chef who made something similar (this is broth first)
Baked Quail & Mushroom Rice a la Marketman
There are other paella posts in the archives as well…
Here an interesting article on paella vs. arroz — and it still confuses… :)
I was about to ask about the socarrat, which is my favorite.. The above pictures are like jewels..
Looks so delicious. The menu for your crew’s party is way better than the menu that we had for our Christmas party at a 5 star hotel.
this looks amazing–i’m salivating right now. happy new year, mm!
i actually cook my paella the same as a risotto except that i bake this in the last few minutes. i find the starches come out hot and heavy with continuous mixing. i dont wash my rice. BTW, i use readily available rice which is usually local rice.
Hi, where can i buy spanish bomba rice ?
Eva, they carry it at Terry’s delicatessen(s). If they don’t have bomba, they have other varieties of paella rice. Present tense, most Spaniards, I think, would go the other way and NOT touch the rice much at all, precisely so the grains remain distinct and not risotto like… But to each their own…
Thanks for replying to my query.
I hope you never stop sharing your wonderful recipes. This is my go to website when I’m craving for a Pinoy dish.
good day
I just want to ask meron ba kayo branch dito sa Luzon/ Manila area or is it possible ma e travel sa address ko halimbawa sa fort Bonifacio Kasi I’m planning to have one (paella) this coming 23 nov 14′.. Thank you