Name: Kale and Wild Mushroom Paella with Saffron Sauce
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Ingredients: 1 ounce wild mushrooms or dried porcini mushrooms; 1 tablespoon extra-virgin olive oil; 1 Spanish onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 1 pound cremini mushrooms, coarsely chopped (including stems); 4 sprigs thyme; 6 sprigs flat-leaf parsley; 8 whole black peppercorns; 1 teaspoon kosher salt; 1/2 cup extra-virgin olive oil; 4 baby artichokes, halved lengthwise and choke removed; Kosher salt and freshly ground black pepper; 1/4 cup rice vinegar; Pinch of saffron; 2 yellow bell peppers, roasted, peeled, seeded, and chopped (see Cook’s Note); 1 garlic clove, finely chopped; 2 teaspoons Dijon mustard; 2 teaspoons clover honey; 3/4 cup neutral oil, such as avocado or canola; Kosher salt and freshly ground black pepper; 6 tablespoons extra-virgin olive oil; 12 ounces kale, coarsely chopped; Kosher salt and freshly ground black pepper; 4 garlic cloves, smashed and chopped to a paste with salt; 1 1/4 pounds wild or cremini mushrooms, quartered; 1 medium Spanish onion, finely diced; 1/4 cup finely diced poblano chile; 1/4 cup finely diced red bell pepper; 1 1/2 cups short-grain Spanish rice

Directions

Make the mushroom stock: In a medium bowl, combine the porcinis with 1 cup boiling water and steep for 30 minutes.
In a medium saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery and cook until soft, about 8 minutes. Add the cremini mushrooms, thyme, parsley, peppercorns, salt, and 6 cups cold water.
Drain the porcini mushrooms through a small strainer lined with paper towels or cheesecloth set over a bowl. Add the porcinis and the strained soaking liquid to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Strain the stock into a clean saucepan and keep warm over low heat (discard the spices).
Make the fried baby artichokes: In a small sauté pan, heat the olive oil over medium heat until it begins to shimmer. Add the artichokes and cook until lightly golden brown and crispy, about 5 minutes. Use a slotted spoon to transfer the artichokes to a paper towel-lined plate to drain and season with salt and pepper.
Make the yellow pepper saffron sauce: In a small saucepan, bring the vinegar to a simmer over medium heat. Add the saffron and let bloom for 5 minutes. Remove from the heat and let cool completely.
In a blender, combine the vinegar, bell peppers, garlic, mustard, and honey and blend for 30 seconds. With the motor running, add the oil in a slow, steady stream until emulsified. Season with salt and pepper and set aside. (This can be made ahead and stored in an airtight container in the refrigerator for up to 1 week.)
Make the paella: In a large sauté pan, heat 2 tablespoons of the olive oil over high heat. Add the kale, season with salt and pepper, and stir to coat in the oil. Sauté until the kale begins to wilt, about 5 minutes. Add half the garlic and cook for 30 seconds more. Transfer to a plate.
In a medium paella pan, heat 2 tablespoons of the olive oil over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, then transfer to a plate. Add 2 tablespoons of the olive oil to the pan, then add the onion, poblano, and red bell pepper and cook until soft, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
Add the rice and cook, stirring continuously, until the rice is translucent. Add the wine if using and cook until completely reduced. Stir in 4 cups of the warm stock, season with salt and pepper, and return the mushrooms and add the thyme to the pan. Cook, stirring occasionally. If the pan looks dry and the rice has absorbed all the stock, add stock 1 cup at a time and cook until the rice is al dente and a crust has formed around the sides and bottom (this is the socarrat). Stir in the kale and cook until tender, about 5 minutes.
During the last few minutes of cooking, make four shallow divots in the surface of the paella and crack an egg into each divot. Cover the pan with foil or a baking sheet and cook until the egg whites are just set but the yolks are still soft and runny, about 5 minutes.
Season each egg with salt and pepper, top with the parsley and 8 fried artichoke halves, and drizzle with yellow pepper sauce and Calabrian chile oil. Serve immediately.

Calabrian Chile Oil:

Yield: about 1 cup

In a blender, combine the chiles and oil and blend until smooth. Season with salt and pepper, transfer to a bowl, and let sit for at least 1 hour to allow the flavors to meld. Store in a cool dark place indefinitely.

Cook’s Note

To roast the yellow bell peppers: Set a stovetop burner to medium-high heat. Place the peppers on the grate over the flame, turning periodically until all sides are charred and softened, about 12 minutes. Remove from the flame and transfer to a medium bowl, cover, and allow to steam, about 10 minutes. Remove from the bowl and remove the stem and seeds. Using a clean kitchen towel, remove the charred skin. Store in an airtight container in the refrigerator for up to a week.

Adapted from “Bobby Flay: Chapter One” by Bobby Flay with Emily Timberlake © 2024 by Boy Meets Grill. Photograph © by Johnny Miller. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York