[Chef Watson] Trial #5 : Avocado Paella

This post is about testing recipes created by artificial intelligence, Chef Watson of IBM

I’m a big fan of paella. Whenever I hear the word paella, I’m reminded of the unforgettable memories of my trip to Spain. For this 5th Chef Watson trial, I wanted to include a challenge: vegetarian paella.

Here’s the Chef Watson’s recipe for Avocado Paella


Recipe and ingredients


4 servings

ingredients of avocado paella

  • 3 pitted and chopped Avocado
  • 5 cup stemmed, sliced mushroom
  • 6 cup cubed eggplant
  • 4 fl oz brandy (substitute with white wine)
  • 4 eggs
  • 3/4 cub white rice
  • 1/4 cub chopped mint
  • 2 tbsp chopped rosemary
  • 4 cup chopped watercress
  • salt
  • 1 1/4 tbsp chille pepper
  • 3 clove chopped garlic
  • saffron
  • seafood stock

  1. As always, the first step of cooking is prepping. Slice the pitted avocados, slice the mushrooms, chop the eggplants.
  2. Preheat oven to 425 degrees. Heat 1⁄4 of the olive oil in a paella pan or skillet over medium-high heat. Cook the mushrooms, tossing occasionally. Continue to cook for 5-7 minutes longer; season with salt and saffron, and transfer to a plate. Add 1⁄4 of the olive oil to the pan and cook avocados, eggplant, and chile pepper, stirring often for about 3 minutes. Add garlic and cook while stirring, for about 30 seconds; season with salt and saffron.

cut avocados

3. Add white rice and cook while stirring constantly, for about 3 minutes. Add white wine and cook while stirring. Return the mushrooms to the pan, stir in rosemary, and add mushroom stock just enough to cover the white rice; season with salt and saffron. Cook without stirring, adding seafood stock as needed to keep white rice moist while cooking, for 15-20 minutes. Shake the pan after adding more stock to distribute evenly.

4. Continue to cook the paella, occasionally moving the pan around the burner to make sure all the areas get evenly heated.

5. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add watercress, season with salt and saffron, and cook while tossing. Add water to the skillet and cook watercress while tossing. Spoon the paella over.

stir the ingredients on a pan

6. Make shallow divots on top of the paella and crack an egg into each divot. Transfer the pan to the oven and cook the paella for 8-10 minutes.

5. Top the paella with mint and more rosemary, and drizzle with chile oil. Serve in a pan.

avocado paella
avocado paella

As always, the nerve-wracking tasting time has come. Well, I made several mistakes; I miscalculated the time to leave the paella in the oven, so the eggs were overcooked. I also failed to season the paella. Overall, the dish was so plain… a total disaster. (crying)

Hey, Watson. Please develop a decent recipe for vegi-menus. I had hoped that the paella that uses only plant-based ingredients can taste quite good, so that people could enjoy vegetarian dishes.


For those whom it may concern, I’m not related to IBM or Chef Watson. It is my personal interest to test how artificial intelligence decodes the way chefs create recipes and I want to see if this service can be offered to everyone in the near future.

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