Recipe by @fanaticook: Dry rice with fried egg foam and acorn-fed Iberian shoulde
RECIPE BY "Fanaticook"
Jose, Aragonese living in Madrid who, as he enjoys food, loves to share with everyone through the networks his passion for cooking and in particular signature rice dishes.
He loves to experiment with different ingredients and techniques to create unique recipes that surprise our palates.
In addition, he likes to stay updated on the latest culinary trends and cooking techniques to improve his skills and offer them in each publication, teaching his audience both his recipes and those new culinary techniques that he has learned.
Every week he publishes new recipes on his Instagram account, where rice dishes always have a special mention.
"I hope you enjoy preparing and tasting them as much as I do"
Follow and discover innovative recipes on their Instagram @fanaticook.
Preparation time: 19 minutes, Cooking time: 16 minutes, 5 People
INGREDIENTS:
| 500 g of rice | 2 L of meat and ham bone broth |
| Sofrito | 200 g acorn-fed Iberian shoulder |
| 100 g of Iberian shoulder cubes | Extra virgin olive oil |
| Salt (to our liking) | |
FOR THE FRIED EGG FOAM
| 4 fresh eggs | 200 ml liquid cream |
| Salt (to our liking) | |
HOW TO MAKE FRIED EGG FOAM
1- In a frying pan, fry the eggs in a little olive oil.
2- Place the fried eggs in a blender with the liquid cream and salt. Blend until you obtain a homogeneous mixture, then strain it.
3- If you have a kitchen siphon, pour the mixture into the siphon, fill with gas and shake well. Let it cool for a few hours in the refrigerator and add it just before serving, shaking again.
If you don't have a siphon, you can serve the mixture directly, although it won't have the same airy texture.
TIME TO PERFORM EACH STEP
| 1- Fry the ham tacos | 2 Minutes |
| 2- Prepare the sauce | 6 Minutes |
| 3- Add the rice and pearl | 4 Minutes |
| 4- Add the broth and saffron infusion | 2 Minutes |
| 5- Cook the rice | 16 Minutes |
| 6 - Let it rest and decorate with the foam and ham | 5 Minutes |
| Total: | 35 Minutes |
STEP BY STEP
HEAT THE OIL AND FRY THE HAM
Start this recipe by pouring the oil into the paella, level it and let it heat up.
Once the oil is hot, add the ham cubes and fry. When they turn a dark red color, move them to the sides of the paella.
PREPARE THE SOFRITO
Add the crushed tomato in the middle, stir and spread until it turns dark in color.
Quickly add the paprika, making sure it doesn't burn.
PREPARE THE RICE
When you have the sauce ready, add the rice.
Pour the rice lightly, mix it with the sauce and spread it evenly over the paella.
COOKING AND RICE WITH EGG AND HAM
With the pearly rice, add the broth to the paella and then pour the saffron infusion.
Once the rice is finished, while you let it rest, pour the fried egg foam in small globs, followed by that, put a slice of Iberian shoulder on each pile of foam.
Having followed these steps, you will have dry rice with fried egg foam and acorn-fed Iberian shoulder, this dish has nothing to envy of broken eggs with ham. Take advantage, rice farmers!
TECHNICAL EQUIPMENT:
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- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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