Iberico Saddle with Quinoa, Artichoke Bases, Vegetables and Saffron Chorizo ​​sauce

Iberico back

1. Remove tendons and silver membranes from the Iberico back, clean the bones and rub the meat with the Code Bellota seasoning mixture. Sear it vigorously on all sides and finish cooking in the convection oven at 120 degrees until the meat has a core temperature of 63 degrees. (This takes about 70-80 minutes.) Then let it rest for about 10 minutes and then cut into chops.

Chorizo ​​saffron sauce

1. Sear the beef bones, the paring from the Iberico saddle together with the chopped shallots and the carrots. Add garlic, coarsely diced chorizo ​​(100g) and 1 sprig of rosemary and thyme each and sauté as well. Deglaze with sherry, reduce a little and then pour on the stock. Let simmer for 40-45 minutes. Grind the saffron threads with a pinch of salt. Pass the sauce through a sieve, stir in the cream and saffron, bring to the boil briefly and assemble with the basic texture. It should be nice and creamy. (Alternatively, you could thicken the sauce with ice-cold butter or with potato starch slurried in a little water.) Season to taste with salt, pepper and allspice d Èspelette and keep warm.

Stuffed artichoke bottoms

1. Clean the baby artichokes, carve out the bottom and immediately put them in lemon water. Salt the water and bring to the boil with the artichokes. Cook for about 5-6 minutes. For the filling, dice the 80g chorizo ​​very finely and fry in a little olive oil, add garlic in brunoise (2x2mm), sweat 1 pinch of sugar, tomato paste and deglaze with a dash of sherry. Season to taste with lemon zest and salt and pepper. Place half of the filling in the artichoke bases and keep warm. Use the second half for the quinoa.

Mediterranean vegetables

1. Clean the asparagus and toss in olive oil along with 1 sprig of thyme. Caramelize with a little sugar. Salt, pepper. Remove herbs before serving. Cut the zucchini and mini patties into cubes with an edge length of approx. 2-3cm and sauté in hot olive oil together with the finely chopped shallot, 1 sprig of thyme and rosemary each. Add 1-2 pinches of brown sugar. Season to taste with the scent of the macchia, salt, pepper and a little lemon zest. Keep the vegetables warm in the oven at 80 degrees. Remove herbs before serving.

Quinoa

1. Cook the quinoa in salted water as instructed. Stir in the tomato and chorizo ​​filling and a little lemon zest and season with salt, pepper and olive oil. Just fold in the chopped parsley just before serving.

Serving

1. Place the asparagus spears in the middle of the plate as a base. Top with the patissons and zucchini cubes. Use the serving rings to place the quinoa in the top left. Put the stuffed artichokes on top and sprinkle with freshly chopped parsley. One cutlet each and put on. Season with fleur de sel, pepper and pour on the chorizo-saffron sauce.