Wagyu Paella with Shishitos

Steps

1. 1Season the steak

   Season the Wagyu steak with salt.

   wagyu steakSalt
2. 2Sear the steak

   In an 8-10 inch paella pan, heat some olive oil over medium-high heat. Sear the steak on both sides until browned. Set the steak aside.

   wagyu steakOlive oil
3. 3Cook the vegetables4 min

   Add the shishito peppers and garlic scapes to the pan. Cook for 3-4 minutes until they begin to soften and brown. Set aside with the steak.

   Chili pepperGarlic
4. 4Blend the sofrito base

   In a blender, combine the onion, red bell pepper, and garlic clove. Blend until smooth.

   OnionBell pepperGarlic
5. 5Cook the sofrito5 min

   Add the blended mixture to the pan and cook for 2-3 minutes until it begins to soften. Add the grated tomato and Spanish smoked paprika. Cook for an additional 2 minutes, stirring occasionally.

   TomatoSmoked paprika
6. 6Boil the broth

   Add the chicken broth and saffron to the pan, bringing the mixture to a boil.

   Chicken stockSaffron
7. 7Cook the rice15 min

   Stir in the bomba rice, add the rosemary, and cook on high heat for 5 minutes. Lower the heat to medium-low and cook for another 10 minutes without stirring the rice. If needed, add more broth to keep the rice from drying out.

   Don't stir the rice once you lower the heat—this helps develop the socarrat (crispy bottom layer).

   RiceRosemary
8. 8Rest the rice5 min

   Once the rice is cooked, cover the pan with a cloth and let it rest for 5 minutes.

9. 9Reheat the proteins

   While the rice rests, reheat the steak, shishito peppers, and garlic scapes. Slice the steak and arrange it on top of the rice along with the peppers and garlic scapes.

   wagyu steakChili pepperGarlic
10. 10Garnish and serve

    Finish with a sprinkle of salt, pepper, and fresh herbs of your choice.

    Consider parsley or cilantro for a fresh finish.

    SaltBlack pepper