Brindisa Bellota 75% Iberico Ham Kit
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Apple Cider Vinegar
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Sherry
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Navarrico Butter Beans
READY IN
20 mins
COOKING TIME
20 mins
PREP TIME
20 mins
SERVES
Serves 4
ingredients
- 160g fideu pasta
IN STOCK - 400g Ibérico pork shoulder loin or secreto
IN STOCK - 2 large onion morcilla, broken into 2cm chunks
IN STOCK - 2 cloves of garlic, finely sliced
- 2 small onions, finely chopped
- 1 ripe tomato, grated
IN STOCK - 50ml Amontillado sherry
IN STOCK - 750ml hot chicken stock
- 10g blanched, unsalted almonds
IN STOCK - 10g blanched hazelnuts, in their skins
- 8 threads of saffron
IN STOCK - 1 heaped tbsp finely chopped parsley
- Flaked salt
IN STOCK
Method:
- Toast the fideu pasta in a 38cm paella pan on a low to medium heat. Spread the pasta out thinly, stirring it for 3 minutes until golden brown. Turn out into a bowl and set aside.
- Slice off a 2 cm piece of the excess pork loin fat, and cut it into 1 cm chunks.
- Heat the oil and the pork fat in the paella pan. When the oil is hot, and the fat has started to melt, season the cubes of pork and cook until browned. Set aside.
- Season the pork loin with sea salt and fry it in the pan for 2 mins on all sides. Don’t move the meat until it releases easily from the hot pan. Turn down the heat and cook, basting with the oil and fat, until cooked (rare to medium). Remove from the pan, cover in tinfoil and leave to rest.
- Turn up the heat and fry the morcilla for 2 mins until it's starting to caramelise. Set aside.
- Put the garlic and onions in the pan and fry gently until they are softened but not coloured. Add the grated tomato and cook for 5 mins until most of the liquid has evaporated.
- Return the pork cubes and morcilla back to the pan, add the sherry and cook for 1 min. Then add the stock, a ladleful at a time, in a circular motion around the edge of the pan until the level is just below the studs of the handles. Bring them to a boil, add the fideu and simmer for 5 minutes.
- While the fideu is cooking, make the picada. Crush the nuts in a pestle and mortar. Heat a dry pan and briefly toast the saffron, then add it to the nuts with the parsley and grind to a paste.
- Once the fideu is soft but still a little al dente, scatter the picada over the surface, stir in and cook gently for 2 minutes, until the stock has reduced and coats the ingredients. Rotate the pan, allowing any wet areas evaporate.
- When a light crackling sound emerges from the pan, it means that the crusty base is beginning to form. Remove the pan from the heat and cover with a clean tea towel for 4 minutes. The trapped steam allows the top layer of pasta to steam and dry, and the pasta will curl upwards, giving the dish its spiky look.
- Slice the rested pork loin thinly and place on top of the fideu. Sprinkle with a few flakes of sea salt and serve.
ingredients
- 160g fideu pasta
(each)
IN STOCK - 400g Ibérico pork shoulder loin or secreto
IN STOCK - 2 large onion morcilla, broken into 2cm chunks
IN STOCK - 2 cloves of garlic, finely sliced
- 2 small onions, finely chopped
- 1 ripe tomato, grated
IN STOCK - 50ml Amontillado sherry
IN STOCK - 750ml hot chicken stock
- 10g blanched, unsalted almonds
IN STOCK - 10g blanched hazelnuts, in their skins
- 8 threads of saffron
IN STOCK - 1 heaped tbsp finely chopped parsley
- Flaked salt
IN STOCK 
