Receta @pedro_ponce: Arroz con jabaló, escarola y espárragos trigueros

RECIPE BY "Pedro Ponce"

He was born in 1960 in Villalpardo, a small town in La Manchuela, Cuenca. From the age of 15 to 26, he worked in the hospitality industry every weekend and summer season, combining work in the kitchen with his studies.

He spent time in the kitchen of the most diverse restaurants, almost all of them lackluster, with endless days for medieval salaries in the evenings and never. Taking a little from here and a little from there, he advanced in the art of cooking.

As the years passed and he retired from the professional kitchen, he published “The Book of Rice, Rice in My Memory” with 123 recipes.

The following period of cooking was a “rehearsal” full of research, interpreting what medieval cuisine could have been, published in the book “124 recipes from Medieval Spanish Cuisine”.

The next publication was a book based on his roots, “Cocina Castellano Manchega, 101 recipes”.

The last cookbook published by the author was a monograph dedicated to fideuà: “Fideuàs 101 recipes”. All of them published by the Sargantana publishing house.

Follow and discover more recipes on their Instagram @pedroponcepalomares

@pedroponcepalomares

Preparation time: 4 hours and 7 minutes, Cooking time: 16 minutes, 4 People

INGREDIENTS:

8 handfuls of J. Sendra or Albufera variety rice, about 300 g	600 g wild boar
1 spring onion finely chopped	2 handfuls of the tender part of an endive, about 100 g
1 dozen wild asparagus	2 tablespoons homemade fried tomato
1 teaspoon sweet paprika	50 ml of virgin olive oil
Salt (to our liking)	About 1.2 liters of boar stew broth

TIME TO PERFORM EACH STEP

1- Cook the wild boar over low heat	3 Hours
2- Prepare stew with tender wild boar	45 Minutes
3- Sauté the onion	3 Minutes
4- Add escarole, asparagus and fried tomato	1 Minute
5- Mix and let it reduce	4 Minutes
6 - Add the rice, sauté lightly and mix with the paprika	5 Minutes
7 - Add the sofrito to the pot with the wild boar stew	2 Minutes
8 - Let it boil, cooking over medium heat	7 Minutes
9 - Stir constantly and adjust salt	9 Minutes
10 - Move away and let it rest	5 Minutes
11 - Plate	2 Minutes
Total:	4 hours y 23 Minutes

Step by Step

PREPARE THE BOAR

First of all, we prepare our wild boar, which we will later combine with our rice. We have the wild boar cooking over low heat for 3 hours, in this way, we will achieve tender meat.

To make the wild boar, we will prepare a classic stew. In the pot where you previously prepared the wild boar, add the turnips, parsnip, carrots, leek, celery, tomato, some Provencal herbs and red wine. To reduce the sour taste a little, you can add a little sugar.

FINISH THE BOAR AND START THE SOFRITO

Let it cook until halfway through making the stew, then remove the herbs and vegetables and continue until it is finished.

Once we have finished our wild boar, we have to prepare the sauce for the rice: put a frying pan on the fire and heat the oil, then we will fry the chopped onion.

STEPS FOR THE RICE

After sautéing the onion, add the escarole, asparagus, and fried tomato; mix until homogenized and the tomato is reduced.

Add the rice, lightly fry it and mix it with the paprika until it absorbs the oil and the rest of the juices.

Add the result of the stir-fry to the pot where we have the stewed wild boar, making sure that it is very hot.

Let the stew come to a boil, cooking over medium heat for 7 minutes. We will move it regularly to help the rice release starch. Meanwhile, add salt and correct acidity if necessary.

Lower and regulate the heat, maintaining cooking until the desired amount of broth is left. You have to leave the rice ready, when it is not yet fully penetrated.

Remove the pot from the heat and let it rest for a few minutes with enough broth. After that, we plate.

Advice:

The type of pot must be taken into account, if it retains a lot of heat, during the rest time the rice will continue to cook slowly and absorb broth.

Having followed these steps, we will have on our table rice with wild boar, escarole and wild asparagus that will make us feel as if we were in the same forest where our wild boar was hunted. Enjoy every bite, rice lovers!

If you want to see more content from our blog, follow this link.