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Tertulia's Seamus Mullen Makes Arroz a La Plancha

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Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.

In this edition of Sound Bites, Tertulia's Seamus Mullen makes his specialty Arroz a La Plancha, which offers a killer combo: creamy yet crispy rice with Iberico ham, mushrooms, and snails. He is accompanied here by the music of fantastic Brooklyn musician (and in-house talent) Nick Africano. Mullen explains how the dish came together below:

This is like a marriage of paella and risotto, by making a creamy rice and turning it on to the plancha we get a crispy exterior that makes it more dynamic, contrastive, exciting. The crispiness reflects the socarrat we look for on the bottom of the paella pan. I love snails. I love real Iberico ham. I love mushrooms. When I imagine my friends, the Iberico hams, rooting around in the dehesa, I imagine them eating snails and mushrooms and all sorts of woodsy things. The ingredients just makes sense together. We cook the rice with a rich mushroom stock, loaded with umami intensity and then pair with with Ibérico ham, one of the most umami rich foods. It all adds up to a really lovely play on similar ingredients. The snails are from Mary Stewart in California, she forages for them (just as the Ibérico pigs might if they were let loose in the Sierra Nevada), and then feeds them only basil. They take on a lovely fennel-esque, flavor. We finish the dish with a salad of shaved raw mushrooms, raw celery and basil (snail food). The snails eat the mushrooms and celery, the pigs eat the snails, we eat the pigs. Food chain, baby.
· Nick Africano [MySpace]
· Previous Editions of Sound Bites [~ENY~]
· All Coverage of Tertulia [~ENY~]


359 6th Avenue, Manhattan, NY 10014 (646) 559-9909 Visit Website


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