Paella with wild pigeon and crayfish
Wild pigeon and crayfish incorporated into a delicious paella.
Try this paella with wild pigeon fillet and crayfish. You can easily season it with World Spice Blend - Spanish herbs. A perfect dish for the menu in the final months of the year.
Preparation
Season the pigeon fillet with Ras el Hanout herbs and salt.
Make a stock from the water and the Spanish herbs.
Cook the paella rice in the stock, drain and let it steam dry.
Cut the green beans into thin rings and the tomato into cubes.
Cut 50 grams of chorizo into thin slices and dry them between 2 silicone mats in the oven at 130 °C for 30 minutes.
Finely chop the banana, shallot, and garlic. Cut the remaining chorizo into brunoise.
Sauté the chopped shallot and garlic, add the green beans, tomato, and remaining chorizo, and cook for 2 minutes. Add the cooked paella rice and crayfish meat and stir until combined.
Cook the pigeon fillet to taste and slice thinly. Garnish the paella with the pigeon and whole crayfish.
Ingredients
- 4 stuks wilde duif filet
- 5 g World Spice Blend - Ras el Hanout kruiden fijn zonder zout pure (artnr 1165966)
- 1 g zout
- 200 g rivierkreeftvlees
- 100 g chorizo plakjes
- 300 g paella rijst
- 1,1 l water
- 11 g World Spice Blend - Spaanse kruiden grof met zout (artnr 1193883)
- 250 g haricots verts
- 150 g tomaat
- 2 tenen knoflook
- 1 stuk banaan sjalot
