MLA Paella De Cordero (Lamb Paella)

Method

Sear the Lamb:

1. Season the lamb with salt and pepper.

2. In a wide paella pan, heat olive oil over medium-high heat.

3. Brown the lamb on all sides until golden, about 8–10 minutes. Remove and set aside.

Sauté the Base:

1. In the same pan, lower the heat slightly. Add more oil if needed.

2. Sauté garlic, grated tomato, smoked paprika, and turmeric.

3. Cook for 2–3 minutes until thick and fragrant.

Add the Rice:

1. Stir in bomba rice and toast for a few minutes to soak up the flavours.

Add Lamb & Stock:

1. Return lamb to the pan.

2. Pour in warm lamb stock and stir once to distribute evenly.

3. Add rosemary, Kikoman, salt, and pepper.

4. Mix in green peas and piquillo peppers.

Cook the Paella (Do Not Stir):

1. Bring to a boil, then reduce to a simmer.

2. Let it cook for around 20 minutes without stirring. This helps create the crispy bottom layer, or socarrat.

Finish and Rest:

1. Add a bit more stock or hot water if needed near the end of cooking.

2. Once the liquid is absorbed and the rice is tender, remove from the heat.

3. Cover loosely with foil and let it rest for 5–10 minutes.

Garnish and Serve:

1. Garnish with fresh parsley.

2. Serve with lemon wedges and green mojo on the side.