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Persimon® Paella Bowls

Makes 6 bowls
Course Appetizer
Cuisine Spanish
Author Mary Tang

Ingredients

  • 3 Persimon® persimmons Leave the skin on. Cut in half with the stems removed.
  • 1 large shallot sliced
  • 1/3 cup of chives rough chop
  • Canola oil for cooking

Paella

  • 1 cup of Arroz Spanish rice
  • 1/3 cup of Piquillo Peppers small dice
  • 1/3 cup of Spanish red wine
  • 1/2 cup of Spanish Chorizo Salami small dice
  • 3 garlic cloves minced
  • 1/2 teaspoon of Spanish saffron
  • 4 cups of chicken stock
  • 1 teaspoon of Spanish paprika
  • Pinch of salt and freshly ground pepper

Salsa

  • 1 Persimon® persimmon Peel the skin. Small dice
  • 2 teaspoons of Spanish extra virgin olive oil
  • 1 teaspoon of sherry vinegar
  • 1 teaspoon of maple syrup
  • Squeeze of lemon juice

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Cut the top and bottom of the persimmon, and then cut them in half. Each half will be used as the bowls. Take a spoon and remove the inside of each persimmon without going all the way through.
  3. Place the halved persimmons on a baking sheet, and drizzle with canola oil and a pinch of salt. Bake for 20 minutes.
  4. In a pot, add stock and the saffron. Heat up the stock to be added in the paella. Keep the saffron in for at least 20 minutes to let the saffron infuse in the stock.
  5. In a pan, saute the garlic, followed by the rice to toast it. Add in the wine. The rice will turn purple as the rice absorbs the wine.
  6. Once the wine evaporates, add in the piquillo peppers and cook for about 1 minute.
  7. Add in 3 cups of the stock and let the rice cook. This will take about 15 minutes. Stir occasionally.
  8. Add the remaining stock after 15 minutes and let the rice cook for another 5 minutes. The rice should be fully cooked at this time. Add in the cooked chorizo salami.
  9. For the salsa, add all the diced persimmons in one bowl. In a separate bowl, add all the ingredients for the dressing and mix well. Pour over the persimmons and let it sit there for 5 minutes.
  10. In a small pot with oil, fry the shallots until golden brown.
  11. Cut the chives.
  12. To assemble, for each persimmon half, add the paella, top with the salsa, then the crispy shallots and chives.
  13. Before serving, drizzle with Spanish extra virgin olive oil.