Elaboration
Chorizo Sauce
Fry the onion and garlic and the chorizo with it. Add all the dry spices and deglaze with cream and crème fraiche.
Let it simmer on a low heat for a few hours and then strain the sauce through a fine sieve.
For the chorizo cream, mix all the garnishes that have been caught in the sieve until smooth and strain again.
Paella tartelette
Mix all dry ingredients, add olive oil and the egg yolk. Add water last.
Rest the dough for one day in the refrigerator.
Bake in the oven at 160ºC in molds under pressure (10 to 12 minutes)
Anchovies cream
Beat egg white, white wine vinegar and anchovies until smooth in the Thermomix.
Mount with sunflower oil.
Chorizo oil
Bake the chorizo quench with oil, heat to 60ºC and let it steep for 8 hours in the warm cupboard at 60ºC
Sweet and sour
Bring all the ingredients to the boil and let it cool.
Main dish plating
Cut the tuna loin into five equal slices.
Burn both sides with a gas burner.
Top the roasted tuna with the paella mix.
Side dish
Cut the remaining tuna loin into small cubes and season with the chorizo oil.
Make balls for the side dish.
Ingredients
Chorizo Sauce
- 300g chorizo
- 30g fresh garlic
- 50g sliced white
- 100g crème fraiche
- 500g whipped cream
- 20g paprika powder
- 50g paella spice powder
- 1 orange zest
- 250g passata tomato
- 250g tomato juice
- 30g tomato vinegar
- Salt and pepper
Paella Tartelette
- 300g flour
- 20g granulated sugar
- 10g salt
- 15g paella spices
- 150g water
- 40g olive oil
- 30g egg yolk
Anchovies cream
- 200g egg white
- 25g white wine vinegar
- 40g anchovies
- 300g sunflower oil
Chorizo oil
- 100g sunflower oil
- 100g chorizo
Sweet and sour
- 100g granulated sugar
- 100g white wine
- 100g vinegar
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