Recipe by @cris_riceandmeal: old cow ribeye rice with foie and pumpkin
INGREDIENTS:
If you want to learn how to make a good saffron infusion, visit our blog post
STEP BY STEP
1.- We mark the liver
Start this recipe by adding oil, heating the paella pan and once hot, mark the foie and set it aside.
2.- Mark the steak to your liking
Following this, mark the meat to your liking and reserve it.
3.- Brown the onion
With the meat ready, add the onion to the paella, sauté and caramelize well over low heat.
4.- Fry the pepper
Once we have our caramelized onion, add the chopped pepper and sauté it with it.
5.- We brown the onion
With both ingredients sautéed, add the pumpkin to low heat and poach.
6.- Add the cognac and let it reduce
After 10 minutes of poaching the pumpkin, add the cognac and let it reduce.
7.- Add the tomato and paprika
When the cognac has reduced, add the paprika and tomato.
8.- We pearl the rice
When you notice that the water from the tomato has evaporated, add the rice and stir.
9.- Add the broth and cook
After a few minutes we introduce the broth with the infused saffron. We raise the heat for 5 minutes, then another 10 at medium heat, where we will again introduce the meat and foie over the rice, followed by 3 or 4 minutes at low heat so that the broth evaporates and forms the socarrat.
10.- Let it rest
The last step is to let the rice rest for 5 minutes. In the meantime, sprinkle a bit of flake salt over the meat and that’s it — you've got yourself a rice with aged beef ribeye, foie gras, and pumpkin. Now it’s time to taste and enjoy, rice lovers!
Cris rice and meal
My name is Cristóbal and I’m passionate about cooking in general and rice in particular. Since I was a child, I’ve grown up around the stoves of my grandmothers, aunt, and mother, all of whom have been connected to the hospitality industry for various reasons.
I’ve always enjoyed clearing my mind in the kitchen, but it wasn’t until a few years ago that I fully immersed myself in the world of rice, where I fell in love with its endless possibilities. I love discovering and learning more every day about its culture, its forms, and the sea of recipes it offers.