Chef's Menu Description

Traditional Spanish short-grain rice simmered with golden saffron, rich seafood stock, and tender meats, finished with a prized crispy socarrat base.

Ingredients

Preparation Steps

Phase 1

Preparation: Trim and season the prime cuts of meat with sea salt, freshly cracked pepper, and herbs.

Phase 2

Browning & Searing: Sear the meat in hot butter or oil over medium-high heat until deeply browned on all sides to seal in juices.

Phase 3

Cooking: Braise gently with aromatics and rich stock, or roast in the oven until fork-tender and succulent.

Phase 4

Finishing: Rest the meat for 5 minutes, carve into neat slices, and serve with pan reduction, dumplings, or roasted potatoes.