Recipe by @cris_riceandmeal: old cow ribeye rice with foie and pumpkin
RECIPE FROM "Cris rice and meal"
My name is Cristóbal and I am passionate about cooking in general and rice in particular. Since I was little I have lived in the kitchens of my grandmothers, aunt and mother, who have had a relationship with the hospitality industry for different reasons.
I always liked clearing my mind with pans, but it wasn't until a few years ago that I entered the world of rice, where I fell in love with all its possibilities. I love discovering and continuing to learn every day about its culture and different ways, as well as its sea of different recipes.
Preparation time: 42 minutes, Cooking time: 18 minutes, 2 People
| 1 purple onion | 1 italian green pepper |
| 135 gr fresh foie | 3 garlic cloves |
| Â 250 gr grated ripe tomato | 350 gr of pumpkin |
| 1/2 almost of cognac | 1 old cow ribeye aged 60 days |
| 450 gr Albufera variety rice | 2 L homemade dark meat background |
| 2 teaspoons of sweet paprika | Salt (to taste) |
| Saffron threads | |
TIME TO PERFORM EACH STEP
| Â 1- Heat oil and mark the foie | 3 Minutes |
| 2- Mark the old cow steak to taste | 3-5 Minutes |
|  3- Sauté the onion | 2 Minutes |
| 4- Sauté the pepper | 2 Minutes |
| Â 5- Poach the pumpkin | 10 Minutes |
| 6 - Add cognac and let it reduce | 3 Minutes |
| 7 - Add tomato and paprika | 3 Minutes |
| 8 - Pearl the rice | 5 Minutes |
| 9 - Add broth infused with saffron | 4 Minutes |
| 10 - Cook the rice and decorate | 18 Minutes |
| 11 - Let it rest | 5 Minutes |
| Total: | 60 Minutes |
MARK THE MEAT AND THE FOIE
Start this recipe by adding oil, heating the paella pan and once hot, mark the foie and set it aside.
Following this, mark the meat to your liking and reserve it.
FRY THE ONION AND THE PEPPER
With the meat ready, add the onion to the paella, sauté and caramelize well over low heat.
Once we have our caramelized onion, add the chopped pepper and sauté it with it.
POACH THE PUMPKIN AND REDUCE COGNAC
With both ingredients sautéed, add the pumpkin to low heat and poach.
After 10 minutes of poaching the pumpkin, add the cognac and let it reduce.
CREATE THE SOFRITO AND PEARLIZE THE RICE
When the cognac has reduced, add the paprika and tomato.
When you notice that the water from the tomato has evaporated, add the rice and stir.
ADD BROTH, COOK AND FINISH
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.
The last thing we have left is to let the rice rest for 5 minutes, meanwhile, add a little flake salt on the meat and that's it, you have prepared an old cow ribeye rice with foie and pumpkin, now it's time to taste and enjoy , paella lovers.
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1-Â Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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