Paella Valenciana, Fideos, Garlic Aioli & Spiced Red Sangria

Paella Valenciana:
6 oz Calaspara Rice
2 oz Peas
2 oz Chorizo Bilbao
16 oz Saffron Broth
12.5 oz of Marinated Chicken Pieces
1 oz of Red Watercress
12 Mussels
3 oz Piquillo Pepper Petals
1 oz of EVOO
4 Lemon Petals
Sliced Toasted Baguette

4 oz Toasted Blanched Fideos
8.5 oz Saffron Calm Stock
2 oz Scallions
6 oz Cockles
1 oz Seabeans
1.5 Garlic Mayonnaise
1 oz Chorizo Bilbao
Pinch of Chili Flake

Saffron Clam Stock:
1 oz Saffron
5 oz Clam Juice
5.5 oz Caramelized Onion
1.5 oz Fennel
5.6 oz White Wine

Saffron Broth:
316 oz Dark Meat Chicken
2 oz Celery
2 oz Carrots
3.5 oz Onions
1.5 oz Thyme
1 oz Black Peppercorns
1.25 oz Oregano
3 oz Garlic
35 oz Tortilla Onions
9 oz Roasted Garlic
.25 oz Saffron Threads
4 gallons of water

Garlic Aioli:
6.7 oz of Egg Yolks
2 oz of Lemon Juice
3 oz Roasted Garlic Puree
.5 oz of Raw Garlic
1 oz Salt
42 oz Blended Oil
Warm water as needed

Spiced Red Sangria:
1 750 ml bottle of Dry Red Wine
6 oz. (3/4 cup) of Spiced Simple Syrup
4 oz. (1/2 cup) of Spanish Brandy
3 oz. (3/8 cup) of Torres Gran Orange Liqueur or Cointreau
Cinnamon Sticks (optional garnish)

Sangria Fruit:
2 Oranges, sliced into small wedges
2 Pears, cut into small cubes
2 Granny Smith Apples, cut into small cubes
6 oz. (3/4 cup) of Simple Syrup
6 oz. (3/4 cup) of Triple Sec
4 oz. (1/2 cup) of Brandy

Spiced Simple Syrup:
2 cups of Water
2 cups of Sugar
3 Cinnamon Sticks
8 Allspice Berries
6 Cloves
10 Black Peppercorns
1 tsp Red Chili Flakes
3 whole Star Anise

Method of Preparation:
Paella Valenciana:

Sear chicken pieces (please slice the onions thick enough in the marinade so that they can be easily picked out.) Add chorizo and sear. Add sofrito and cook out. Add rice and toast. Add stock and bring to simmer. Boil aggressively for three minutes. Add mussels. Add peas. Add piquillos petals. Season and taste. Boil for two more minutes. Cover and cook in bottom connection high fan at 350 until it is perfect. Garnish with red watercress, saffron aioli, EVOO and Maldon salt.

In a large sauté pan, render chorizo. Add garlic, chili flakes and the fideos. Saute for a few mintues. Add cockles, saffron calm stock. Cover and cook until fideos are cooked through, liquid is absorbed and the cockles are opened. Transfer to a cazuela with cockles on bottom. Add sea beans to the remaining fideos and place in cazuela. Bake until top is crispy and browned. Top with scallions and garlic mayonnaise.

Saffron Clam Stock:
Combine all ingredients except saffron and cook for 15 minutes until fennel is tender. Add saffron and allow to steep for anther 15 minutes. Puree with a stick blender and strain through a chinois. Chill and package.

Saffron Broth:
Make a large sachet with the 9 ingredients above. Place in a large stock pot with 4 gallons of water and chicken. Simmer until chicken is thoroughly cooked and will be easy to shred, skim foam while it simmers. Remove chicken and shred for ropa. Remove 5 quarts of the broth for the ropa. With the resultant liquid, add enough soubious onions, roasted garlic, saffron and buerre mix. Wait 5 minutes and buerre mix again. Season to taste.

Garlic Aioli:
Combine yolks with lemon juice, roasted garlic, raw garlic and salt in a robot coupe. Blend for two minutes to help cook the yolks. Slowly emulsify the blended oil adjusting the thickness with warm water along the way. Adjust seasoning as necessary.

Spiced Red Sangria:
Macerate fruit pieces in syrup, triple sec and brandy (at least four hours and preferably overnight). Keep covered and refrigerated until ready to serve. When finished, fruit should be a bit “soupy” from the juices being drawn out. Mix wine, simple syrup, brandy and orange liqueur. This is the base wine product for the sangria. Keep refrigerated until ready to serve.

To serve, add macerated fruit to wine mix. Gently stir. Fill glasses with ice. Scoop 2 tablespoons of the fruit and their juices and one cinnamon stick over the ice. Pour wine mix into glasses and serve!

Spiced Simple Syrup:
To make simple syrup: bring all ingredients to a boil while stirring constantly. Strain solids from liquid. Discard spices. Set liquid aside to cool completely before serving.