Paella & “Nikogori” with Hollandaise Sauce

Allergen identification

Hollandaise Sauce: Egg, Milk(butter)

Paella: Shrimp, Mussels

Vegetable nikogori

Basically, nikogori cooks with fish stock and the stock helps to gelatinized. I did’t use summer sweet peas because the colour was already bad. Also, I used gelatin powder but I should have used the sheet type. The powder has strong animal smell, thus it does not fit with the dish.

Wash all vegetables. Cut the bottom of asparagus and peel. Peel all kinds of carrots and julienne. Also, julienne red and yellow bell pepper and cucumber.

Bring a pot filled with cold water to a boil. Add salt. The water should be salty. Prepare an ice bath. blanch light colour to dark colour vegetables separately (1minute half to 2 minutes). Then, remove them to the ice bath to cool quickly.

Pour white wine into a sauce pan, then simmer to evaporate alcohol. Add chicken broth. Cool down the liquid until warm temperature. Add gelatin powder and mix together. Prepare a square container. Spread plastic wrap in the container. Pour the liquid a little and place blanched vegetables evenly. Continue to pour the liquid and place the vegetables until the container is full. Cover with plastic wrap and place into the fridge until hardened.

Hollandaise sauce

Place butter in a room temperature until melted.Bring another pot, fill water and bring to around 60°C. Put a bowl on the warm water and add egg yolks, salt, black pepper, lemon juice, and cold water. Whisk until the mixture is thickened.

slowly whisk in the melted butter a little. Continue to whisk and add it until the sauce is all incorporated. Season with cayenne pepper.

Serve the nikogori with the sauce.

Paella

Combine cold water, chicken broth, and saffron in a sauce pan. Bring to a simmer and keep warm. wash vegetables, mussels, shrimps, and chicken thighs. Clean the chicken and shrimps using paper towel and let them dry.

Chop 15g parsley and 1 clove of garlic finely and mix with 1 tbs olive oil and 40ml lemon juice to prepare a herb mix. Set aside.

Cut 70g onion and 1/2 pc red and yellow bell pepper in dice. Mince 2 cloves garlic and 100g tomato. Cut the chicken thighs in half.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add chicken and saute until brown each side. Remove from the pan.

Add shrimp and saute 2 minutes. Remove from the pan.

Reduce heat to medium-low. Add onion and the bell pepper and saute until soften. Add garlic and bay leaf; cook 2minutes. Add tomatoes and cook until paste. Add paprika and tomato juice, then add white wine. Add rice and cook for 2 minutes, stirring constantly. Add the herb mix, chicken, and broth. Bring to a boil, then simmer it for 10 minutes.

After 10 minutes, add mussels into the rice and cook for 5minutes to open the shells. Discard any unopened shells and add shrimps into the rice and cook for 5 minutes.