Recipe by @fanaticook: rice with stewed oxtail
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, 2 People
INGREDIENTS:
| 200 g of rice | 800 ml of meat broth |
| Sofrito of oxtail stew | Stewed oxtail |
| Salt (to our liking) | Extra virgin olive oil |
TIME TO PERFORM EACH STEP
| Â 1- Level and heat up the oil | 2 Minutes |
| 2- Prepare the sofrito | 6 Minutes |
| Â 3- Add the rice and pearl it | 4 Minutes |
| 4- Add the broth and the saffron infusion | 2 Minutes |
| Â 5- Cook the rice | 16 Minutes |
| 6 - Let it rest and add the oxtail | 5 Minutes |
| Total: | 35 Minutes |
STEP BY STEP
LEVEL THE PAELLA PAN AND HEAT THE OIL
The first thing we need to do in this rice recipe is to prepare our paella, place it on your adjustable tripod and make sure to level it.
With the paella pan leveled, introduce the oil and let it heat up.
PREPARE THE SOFRITO AND COOK THE RICE
Once we have our oil ready, it is time to prepare the sofrito, introduce a spoonful of paprika de la vera and then the sofrito, which, in this recipe, we have prepared previously.
When we have the sauce ready, we cook the rice.
ADD THE BROTH AND THE SAFFRON INFUSION
It is the moment to introduce the dark broth, preferably already at boiling point, for this recipe, we recommend to do it with several bones and baked vegetables well toasted, deglazing the tray with red wine to recover all the flavor stuck and give color.
Once the broth begins to boil, add the saffron infusion, for this, we recommend 8 saffron threads per person, with a pinch of salt, which will help to make it powdery. It is best to let it infuse in warm water for 1 hour.
CRUMBLE THE MEAT AND COOK
Crumble the portions of oxtail meat and introduce them around your rice.
Now we have the most difficult step: wait for the rice to cook with our glass of wine. For the first 6 minutes, use a high heat power, for the rest of the time, medium heat.
DECORATE WITH THE TAIL AND ENJOY YOUR RICE.
You only need one last step, top your rice dish with the oxtail meat and let it soak in the sauce.
Having followed these steps, you will have a fine cow rice with stewed oxtail, enjoy every bite, you will surely end up mooing how good it is. Enjoy, rice cooks!
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-Â Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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