Paella Bagnet Recipe

Par-cook and crisp pork belly

1. Score the pork belly skin lightly and cut into 1–1.5" cubes. Season with 1 tsp salt and 1/2 tsp black pepper. 2. Place pork belly pieces in a pot, cover with water, bring to a simmer, then cook gently for 25 minutes to render some fat and tenderize. Drain and let cool slightly; pat very dry with paper towels. 3. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry pork pieces in batches until deeply golden and crisp, 6–9 minutes, turning occasionally. Drain on a rack or paper towels. Reserve on a sheet pan in a single layer while finishing the paella. (If you prefer an oven method: roast drained pork at 425°F/220°C on a rack for 25–30 minutes until crisp.)

Roast eggplant

1. Preheat broiler to high or oven to 450°F (230°C). Prick the eggplant a few times with a fork. Roast whole on a baking sheet under the broiler, turning occasionally, until the skin is charred and flesh is very soft, about 12–18 minutes (or roast halved face-down for 25–30 minutes). 2. Let cool, peel away skin, and roughly chop the flesh. Drain any excess liquid in a sieve for 10 minutes.

Make chimichurri

1. In a bowl, combine chopped roasted eggplant, parsley, oregano, minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt, black pepper, and extra-virgin olive oil. 2. Mix thoroughly to a slightly chunky, saucy consistency. Taste and adjust salt and acidity. Set aside at room temperature to allow flavors to marry while you finish the paella.

1. Preheat a wide heavy skillet or paella pan over medium heat. Add 2 tbs olive oil. Season chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Brown the chicken in a single layer, skin-side down first, about 4–5 minutes per side until golden but not fully cooked through. Remove and set aside.

2. In the same pan add remaining 2 tbs olive oil and the sliced chorizo. Cook 2–3 minutes until it renders fat and browns. Add the chopped onion and saute 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

3. Stir in the diced tomato, smoked paprika and saffron threads. Cook 3–4 minutes until tomatoes break down and the mixture is fragrant. Add the rice and stir to coat each grain with the sofrito and fat, toasting 1–2 minutes.

4. Pour in the warm stock (4.5 cups) and add the bay leaf and 1 tsp salt (adjust depending on stock salinity). Spread the rice evenly and avoid stirring from this point forward except for gentle nudges. Return the browned chicken and any accumulated juices to the pan, nestling pieces into the rice. Scatter half of the fried bagnet pork pieces into the rice so some will stay slightly submerged and some remain atop to crisp.

5. Simmer gently over medium-low heat, uncovered, for 15 minutes. After 15 minutes, arrange the shrimp on top and scatter remaining bagnet pieces. Continue to cook without stirring until rice is tender and most liquid is absorbed, another 7–10 minutes. If rice looks dry but still undercooked, add up to 1/2 cup additional hot stock or water and cover briefly for 3–4 minutes to finish. Aim for socarrat (light crust) on the bottom by increasing heat for the final 1–2 minutes if desired — listen for light crackling and smell toastiness.

6. Remove from heat, cover with a clean kitchen towel or foil, and rest for 8–10 minutes to let flavors meld and rice finish steaming.

1. Fluff the rice lightly with a fork or spoon to mix the top layer, but keep some of the bagnet pieces on top for crunch. Spoon generous dollops of eggplant chimichurri across the paella surface — either spread thinly so it warms into the rice or serve on the side for guests to add. 2. Scatter the chopped fresh parsley and toasted garlic chips over the top. Serve with lemon wedges for squeezing. 3. Encourage guests to break up and dig down to enjoy pieces of bagnet with the rice and chimichurri; enjoy warm.