Bonne Vie Kitchen
Catering rustic and refined dishes with gourmet flair. We invite you to experience good food, good life at your next event.
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shrimp and chorizo paella cakes with saffron aioli

 

Traditional paella originated in the eastern Spanish city of Valencia and has become a global favorite. A humble dish made with rice and typically seafood and sausage that was fresh and local from the countryside and coast then cooked over an open flame in a wide flat pan. Some food historians say that it was a dish that Moorish kings food servants crafted from leftover banquets. It really has become a global favorite, so many variations exist. in our version we started with  aborio rice because it becomes both creamy and sticky which helps when forming our cakes.
provisions
2 c aborio rice
1 c bay shrimp
1/2 c chorizo sausage
2  cloves garlic
1 medium shallot
1 red bell pepper diced small
1 carrot diced small
½ tsp paprika
6 c tomato-vegetable -saffron stock
1 tbs butter
1 c whole wheat panko
3 tbs grapeseed oil
1 lemon juice
Sea Salt to Taste

Process

Place butter in a heavy bottomed pan and melt to coat bottom then add rice and cook on medium heat stirring constantly. When just starting to brown add 2 cups of the stock carefully into the hot pan. Reduce flame so rice is slowly simmering and continue to stir. When liquid is absorbed into rice add 1 c more of your stock and continue this process until all the stock is in (this will take about 25 minutes)  now set aside. Start another pan with 1 tbs grapeseed oil and add all the diced ingredients and cook for 2 minutes on medium. Add the chorizo and chop in small pieces as it cooks then add bay shrimp, paprika and lemon juice. Add this to rice and season to taste with sea salt. Let this cool in the refrigerator for two hours then press into 1/3 c sized balls and roll in bread crumbs then press down into patties. Start a sauté pan with 2 tbs grapeseed oil and brown the cakes on both sides then cook in a 350f oven for 10 minutes and serve with saffron aioli.

*chefs notes: this basic risotto cake recipe can be used with your favorite vegetarian, seafood or meat additions. Crab risotto cakes with red pepper pesto is one of our favorite variations to the traditional crab cakes. This recipe will yield 10 cakes

Lemon saffron aioli

2 Large organic egg yolks
1/4 c grapeseed oil
½ c olive oil
1 tbs lemon juice
2 tbs filtered water
1 tsp Dijon mustard
½ tsp paprika
Pinch of saffron
2  garlic clove chopped
1 small shallot chopped
½ tsp cayenne pepper
Sea Salt to Taste

Place egg yolks, water, garlic, shallot and sea salt in small food processor. Process on medium speed and slowly drizzle grapeseed oil into bowl. Then add olive oil in a slow drizzle (add water if too thick) until sauce is emulsified. On slow speed add cayenne pepper, paprica, saffron, dijon and lemon juice and sea salt to taste.