Recipe @pedro_ponce: Ham Rossejat
INGREDIENTS:
If you want to learn how to make a great salmorreta for your paella, visit our salmorreta recipe.
STEP BY STEP
1.- Lightly fry the ham tacos
Start this recipe by heating the oil in our paella over medium heat. Once it is hot, lightly fry the diced ham.
2.- Add noodles, toast and brown.
Place the noodles in the paella and continue sautéing until toasted and golden.
3.- Add salmorreta sauce, mix and reduce
Add the salmorreta sauce, mix and keep sautéing until it is reduced.
4.- Add hot broth
Next, add the very hot broth along with the thyme, oregano and saffron. Finish it with a touch of salt.
5.- We regulate the fire
Meanwhile, regulate the heat until the broth reduces.
6.- The clicks
When you hear the first frying sounds at the bottom of the paella, put it in the oven for a few minutes, take it out and let it rest. In the same way, we can fan the paella to "piss off the noodles"
7.- Ready to eat
You can serve it with black garlic aioli or a bit of potato alioli.
By following these steps, you’ll have resting on your table a delicious rossejat with ham. Don’t leave a single noodle or ham cube behind, rice lovers!
Pedro Ponce
He was born in 1960 in Villalpardo, a small village in La Manchuela, Cuenca. From the age of 15 to 26, he worked in hospitality every weekend and during the summer seasons, combining kitchen work with his studies.
He worked in the kitchens of all kinds of restaurants, most of them modest, enduring endless shifts for meager, almost medieval wages. Gathering bits of knowledge here and there, he gradually progressed in the art of cooking.
Years later, retired from professional kitchens, he published “The Book of Rice, Rice in My Memory” with 123 recipes.
His next culinary phase was a “study” filled with research, interpreting what medieval cuisine might have been like, published in the book “124 Recipes of Spanish Medieval Cuisine.”
The next publication was a book based on his roots, “Castilian-Manchegan Cuisine, 101 Recipes.”
The author’s most recent cookbook was a monograph dedicated to fideuà: “Fideuàs, 101 Recipes”. All of them were published by Sargantana Publishing House.