Paella Stuffed Piquillo Peppers

Directions

1. Step 1

   Preheat oven to 400°F. In a small saucepan, combine the wine, paprika, saffron and chicken stock. Bring to a boil over high heat, then cover and set aside, steep for 15-20 minutes.

2. Step 2

   In a medium sauce pot over medium heat, heat two tablespoons olive oil until it shimmers. Add the onions, chorizo and a pinch of salt. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the garlic and tomato puree and cook about five minutes to reduce slightly. Stir in the rice and stock. Bring to a boil, cover tightly, reduce the heat to low and simmer for 20 minutes. Remove from heat and allow to rest, covered for ten minutes. Fluff the rice with a fork and mix in scallions and parsley. Taste and adjust seasoning and pour out on to a sheet pan to cool.

3. Step 3

   Lay piquillo peppers out on a silpat-lined sheet tray. Using a soup spoon, stuff the piquillo peppers with the rice mixture.

4. Step 4

   To make the vinaigrette, mix the smoked paprika with the 3/4 cup olive oil and allow to sit for 10 minutes. Add the sherry vinegar to a small bowl and whisk in paprika infused olive oil.

5. Step 5

   Warm the stuffed peppers in the oven for 10-15 minutes until the edges are starting to brown and the rice is hot. To plate, put two peppers on each plate. In a small bowl, season the arugula and cherry tomatoes with salt and pepper and dress lightly with the vinaigrette. Place a small mound of the salad on each plate and drizzle remaining vinaigrette around the peppers.