In celebration of World Paella Day on 20th September (who wouldn’t want to celebrate this delicious dish), we spoke to Andalusian chef Dani García about the most popular paella – the Ibérico pork ribs paella with wild mushrooms – at his buzzing restaurant, BiBo Shoreditch.
Fairly new to the Shoreditch scene, Bibo opened in late 2021 on the ground floor of the Mondrian Hotel. A lively space where artistically presented dishes and creative cocktails come with a side of party-vibes, this is García’s first restaurant in the UK, and sixth BiBo outpost, following four in Spain (Madrid, Marbella, Ibiza and Tarfia), and one in Doha, Qatar.
In London’s Shoreditch the restaurant is decked out with terracotta tones, punctuated by a central island bar, and an open kitchen wafting out smells that will transport you straight to Spain. The menu features all the usual tapas restaurant suspects – patatas bravas, gambas al ajillo, and tortilla – but the highlight at BiBo Shoreditch is the paella. There are six varieties to choose from, and below, García shares the recipe for his most popular with us. This dish will take a while to prepare and there are no short cuts to perfection. We recommend saving it for a Sunday shared with family or friends.
DANI GARCÍA’S IBÉRICO PORK RIBS WITH WILD MUSHROOM
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INGREDIENTS FOR THE VEGETABLE STOCK
25ml olive oil
60g plum tomatoes on the vine (blended)
Sprig of thyme
Sprig of rosemary
Simmer all of the vegetables in a pot with the oil until they are well cooked (be careful not to caramelise)
INGREDIENTS FOR THE CHICKEN STOCK
660g chicken bones
660g whole chicken wings (cleaned)
4 cloves of garlic
200ml vegetable stock and jus (see above)
Preheat the oven at 180C
Roast the chicken bones and wings in the oven for 20 minutes (until golden brown)
Place all the roasted chicken in a deep pot with the vegetable stock and jus, garlic, and water
Boil and simmer for at least 2 hours
Strain the stock through a superbag (necessary to get a nice clean stock)
Save the stock and throw away the rest
Leave the stock to cool
Once cool, remove the fat from the surface
INGREDIENTS FOR THE IBERIAN PORK RIBS
560g pork ribs
6g olive oil
½ teaspoon salt
Black pepper to taste
Sprig of rosemary
Preheat the oven to 110C.
Place the ribs in tin foil on a tray with the olive oil, salt, black pepper, and rosemary and seal on all sides.
Bake in the oven for 7 hours
INGREDIENTS FOR THE PAELLA
1.25L chicken stock
500g cooked ribs
1 sachet Carmencita paella seasoning (or what’s available in the supermarket)
150g wild mushrooms
50ml Extra Virgin Olive Oil
Salt to taste
Add the stock and olive oil to the 30m diameter paella pan and bring to the boil
Mix the rice and all the spices and add them to the paella pan with the boiling stock
Cook the paella for 15 minutes on a medium-high heat, adding salt to taste
Whilst the rice is cooking, season the ribeye with salt and grill it quickly on a stovetop griddle
Fry the wild mushrooms in the butter and put to one side
Leave the rice to rest for 5 minutes before serving
Slice the ribs and place in the middle of the rice with the mushrooms and herbs to garnish
DANI GARCÍA’S TIP FOR MAKING IT PERFECT
It’s all in the rice – there are thousands of kinds, but try and get the Bomba variety if you can.