@ricepaella recipe: Pomegranate rice, cabbage and wild asparagus
RECIPE OF "Rice Paella"
David Montero, more popularly known on social media as @ricepaella, is known for his passion for Valencian gastronomy, which has taken him around the world to showcase the iconic dish of Valencian paella. He is also known as an innovator of rice dishes, bringing together his revolutionary recipes in his book "Paella lovers".
In the very heart of Valencia, on Cestas Street, next to Plaza Mercè, he has his rice store for take away and pick up, where he offers traditional and innovative rice dishes alike to delight the palate. If you want to try his innovative rice dishes, do not hesitate to order one through rice paella delivery.
After his career in several European and American countries, where he has shared the culture of rice and his knowledge of paella and other Valencian rice dishes, he won the First Prize of the Valencian Community in the 58th edition of the paella contest in Sueca.
Without a doubt, innovation is his hallmark, but it must be noted that David never loses his vision of the classic dishes of Valencian cuisine. “We start from the premise that, without tradition, there is no innovation.”
Follow and discover more recipes on his Instagram @ricepaella
Preparation time: 28 minutes, Cooking time: 17 minutes, 5 People
INGREDIENTS:
|
500 g of rice (J. Sendra variety) |
1 pomegrenate |
|
1 onion |
Saffron and sweet paprika |
|
200 g cabbage |
1 ripe tomato |
|
125 ml of extra virgin olive oil |
Salt (to our liking) |
|
1.5 l (approx.) vegetable broth |
a bunch of asparagus |
TIME TO PERFORM EACH STEP
| 1- Level and heat the oil over medium heat | 3 Minutes |
| 2- Sauté wild asparagus, add salt and reserve in the paella | 5 Minutes |
| 3- Add cabbage and onion, sauté and reserve in the paella. | 5 Minutes |
| 4- Add saffron, paprika and grated tomato, sauté until dark in color. | 4 Minutes |
| 5- Add the rice, mix the ingredients and fry | 1 Minute |
| 6 - Add the hot broth, increase the power to maximum and distribute the rice | 5 Minutes |
| 7 - Lower the heat to medium power, adjust the salt if necessary. | 5 Minutes |
| 8 - Lower the heat to minimum, add the pomegranate | 7 Minutes |
| 9 - Let it rest | 10 Minutes |
| Total: | 45 Minutes |
STEP BY STEP
1. We begin by pouring the extra virgin olive oil into the paella, level it and turn on the heat at medium power so that the oil heats up.
2. Add the wild asparagus, which we will have previously chopped, and fry a little. We add salt and move them to the ends of the paella.
3. Now we add the cabbage and onion, cut before introduction to the julienne; We fry it until they are a little soft and we remove them to the ends of the paella.
4. Next, we add a teaspoon of saffron, another of sweet paprika and, immediately afterwards, the crushed tomato. We fry everything until it turns a dark color.
5. Add the rice and mix all the ingredients inside the paella well. We fry everything for a few minutes.
6. Add the hot vegetable broth. Increase the heat to full and leave it there for about 5 minutes, meanwhile, distribute the rice evenly throughout the paella.
7. For the next five minutes, we lower the heat to medium power. Taste the salt and adjust if necessary.
8. In the last seven minutes, lower the heat to minimum and when the rice is dry, add the pomegranate, which we will have previously gratined.
9. Finally, let your rice rest for ten minutes.
After resting, you can serve this pomegranate, cabbage and wild asparagus rice on your table, time to enjoy this combination of vegetables and fruit, rice dishes!
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