Come Party With Me: Impromptu Concert - Menu



Last week, while in Spain, I helped my buddies plan a concert and after party. The main event was the concert, but after the show we chowed down on a delicious cheesy stuffed pork appetizer and a hearty rabbit arroz — a dish that is similar to a paella. I spoke with Javi, the sous chef who created the pork rolls, and he gave me both of the recipes! These dishes would work wonderfully at a Spanish themed dinner. To see how they are made, read more



Red Pepper Stuffed Pork Rolls
From Javier Navarro Rivas

4 boneless pork loin fillets
3 tablespoons extra virgin olive oil
1/2 cup chopped Piquanté Peppers (jarred sweet pickled peppers) or chopped jarred piquillo peppers
4 sweet dill pickles, chopped
1/2 cup chopped Spanish onion
1 tablespoon chopped garlic
6-8 slices Spanish goat's milk cheese
1 tablespoon chopped parsley
salt, pepper

  1. Heat the oil in a large saute pan over medium high heat. When hot add the peppers, pickles, onion, and garlic. Cook, stirring occasionally until the vegetables are soft 10 minutes.
  2. Meanwhile, pound the pork fillets flat between two pieces of saran wrap.
  3. Remove the vegetables from the pan and add the pork fillets, seasoning with salt and pepper. Sear quickly on both sides cooking through but not completely.
  4. Once the pork has cooled enough to handle, spoon 2 tablespoons of the vegetable mixture on top of the fillet.
  5. Roll and secure with toothpicks. Repeat with remaining pieces of pork and the rest of the vegetable mixture.
  6. Preheat the oven to 350°F.
  7. Place the pork rolls, seam side down in a small glass roasting dish. Cover with the cheese slices.
  8. Bake in the oven until pork is cooked through and the cheese is bubbly and crispy, about 15-20 minutes.
  9. Remove garnish with leftover sliced red pepper, chopped parsley, and fresh black pepper.

Serves 4.



Rabbit Paella
Modified from Ayesta
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One 2-1/2-pound rabbit, small chicken or chicken thighs, skin and fat removed
2 tablespoons slivered blanched almonds
1 1/4 cups canned asparagus (drained and rinsed), reserve the liquid
About 5 to 5 1/2 cups chicken broth, canned or homemade
4 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon smoked Spanish paprika (pimenton)
1/4 teaspoon crumbled thread saffron
1/8 teaspoon yellow curry
Kosher or sea salt
4 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, diced
2 portabello mushrooms, thinly sliced
2 medium tomatoes, finely chopped
2 1/2 cups imported Spanish rice (bomba preferred) or Arborio short-grain rice

  1. Cut the rabbit or chicken with kitchen shears into pieces about 2 inches in size. If using thighs, leave whole. (Discard the bony tips of the rabbit legs.) Sprinkle all over with salt.
  2. Toast the almonds on a cookie sheet in a 350-degree oven until lightly brown, about 4 minutes.
  3. Combine the liquid from the asparagus with the broth to make 5 1/2 cups.
  4. In a mortar or mini-processor, mash to a paste the garlic, parsley, pimento, saffron, curry, almonds and 1/4 teaspoon salt. Mash in 1 tablespoon of the broth. Set aside.
  5. Preheat the oven to 400 degrees. Place oven rack in the lowest position. Keep the broth hot over the lowest heat.
  6. Do this next part of the preparation in a large skillet. Heat the oil and saute the rabbit or chicken pieces over high heat about 5 minutes (do not fully cook). Remove to a warm platter.
  7. Add the onion, mushrooms, and pepper to the skillet and cook slowly until the vegetables are slightly softened. Add the tomatoes, turn up the heat and saute 2 minutes more.
  8. Scrape the vegetables and oil into a 16-inch paella pan. Stir in the rice and coat well with the vegetable mixture. Add the reserved mortar mixture and stir. Then add asparagus and rabbit or chicken. Pour in 5 cups of broth, bring to a boil then simmer without stirring for 10 minutes. Taste for salt and correct seasoning.
  9. Transfer the paella to the oven and cook an additional 10 to 12 minutes, or until the rice is almost al dente.
  10. Remove to a warm spot, cover with a tea towel and let the dish rest for 5 to 10 minutes until the rice is fully cooked.

Serves 6.

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