Traditional Spanish Paella….Rök’d!
The true, the traditional, the authentic way to cook paella is outdoors over a wood fire. Rök Smokehaus has found a few ingenious ways to replicate the traits of flame-kissed paella on your stove top. Simply use our smoked arborio rice, smoked paprika, smoked chilli flakes, and finish off with our smoked sea salt. ¡Muy bueno!
Wild Mushroom Risotto.
Make a classic Italian dish incredible with Rök Smokehaus Smoked Arborio Rice.
Rök Smokehaus Smoked Coffee Spiced Rub (kangaroo fillet!)
2T Rök Smokehaus Alder Smoked Lavazza Coffee
2T Rök Smokehaus Alder Smoked Raw Sugar
2T Rök Smokehaus Alder Smoked Paprika
2t Rök Smokehaus Alder Smoked Himalayan Salt
2t Rök Smokehaus Alder Smoked Onion Flakes
2t Rök Smokehaus Alder Smoked Garlic Flakes
2t grated orange peel
2t ground coriander seed
Mix all dry ingredients together, this will keep for a long time if kept dry.
Brine Kangaroo fillet in salt water for 60 minutes, dry. This will mellow the fillet very nicely.
Cut up fillet into chunks.
Generously rub into chunks.
On hot grill or hot cast iron skillet, spray a bit of olive oil, and braise the chunks, getting a bit of a char line on the outside, keeping the inside medium rare.
This rub also works great on pulled pork roast!