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Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”

Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.

Ingredients:

  • 1/4 cup olive oil
  • 3/4 cup diced yellow onion
  • 2 garlic cloves, minced
  • 2 cups (12 oz.) diced Spanish chorizo
  • 1 1/2 cups Bomba rice
  • Pinch of saffron
  • 1 bay leaf
  • 1/2 cup dry sherry, preferably Manzanilla
  • 4 cups water
  • 1 cup heavy cream
  • 2 cups (9 oz.) coarsely grated soft Spanish goat cheese
  • Kosher salt, to taste
  • 1 1/2 cups (4 1/2 oz.) grated Manchego cheese
  • 2 Tbs. chopped fresh chives

Directions:

Preheat a broiler.

In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.

Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.

Recipe by Chef Michael Voltaggio