Six Vegetable and Protein Pairings
Six finished dishes where the vegetable leads and the protein seasons it: steamed leeks under smoked eel cream, green beans with razor clams.
Javier Aranda
Chef and Owner, Gaytán · Madrid
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What you'll learn
6 Lessons, 45 min total
About this course
Six dishes, six pairings, one vegetable and one protein in each. Steamed leeks under a smoked eel cream. Artichoke with a pistachio and olive soup. Butternut squash and white prawn in a tartlet. Chard cut as tagliatelle and finished carbonara style. Broad beans with chilli cream and cuttlefish. Green beans, razor clams, corn soup.
The pairings are picked for contrast rather than for tradition, and the vegetable leads every time. Chard becomes the pasta. Green beans set the dish and the razor clams season it. The preparations stay inside one family, creams, soups and tartlets, so the protein arrives as seasoning and texture rather than as the centre of the plate.
Six lessons, forty-five minutes. You leave with a way of reading a plate rather than six dishes to copy: what a vegetable is short of, which protein supplies it, and in what form and quantity.
"The right pairing makes a vegetable taste like it was always meant to sit next to that protein."
Javier Aranda · Chef @ Gaytán
Lessons
6
Video
45 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Steam leeks and build a smoked eel cream that seasons without covering them.
Cut chard into tagliatelle and finish it carbonara style without any cream.
Pair broad beans with a chilli cream and cuttlefish at service temperature.
Build a corn soup that carries green beans and razor clams on one plate.
Vegetables today, shellfish tomorrow.
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Meet your instructor
Javier Aranda
Chef and Owner, Gaytán, Madrid · Starred at 27 with La Cabra
Javier Aranda is a Spanish chef from Villacañas in Toledo. He opened La Cabra in Madrid and earned a star there at 27, having started in his grandfather's tavern, El Puente, and trained under Pepe Rodríguez at El Bohío in Illescas.
In 2016 he opened Gaytán, which was starred the same year, and later took the group into South Korea. His cooking is rooted in Toledo tradition and built on precise technique, which is what he applies here to leeks, artichoke, chard, squash and broad beans.
What chefs say
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Who is this course for?
New to pairing or long practised
First-time and experienced cooks who want vegetables and shellfish balanced course by course.
A course where the vegetable leads
Cooks who want the eel cream, the pistachio and olive soup and the chard tagliatelle behind each pairing.
Anyone drawn to a good pairing
Leeks with smoked eel, broad beans with cuttlefish, cooks who pair vegetables and seafood.
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The 6 Perfect Vegetable & Protein Pairings · Javier Aranda
