Recipe from @vadearroces: Mellow rice with ribs, artichokes and foie gras
RECIPE FROM "Va de arroces"
Va de Arroces was born from Jose and Silvia’s passion for making different rice dishes every week.
It all started in the summer of 2022, when during their holidays, the pots and the butane gas cylinder traveled like another suitcase wherever Jose and Silvia went.
During those holidays, and due to pressure from their group of friends to open an Instagram account, brainstorming sessions about the page name began to emerge during long after-dinner conversations and beer-filled afternoons.
Finally, in October 2022, the rice-focused account of these two amateur cooks became a reality. They thought they had recorded a few recipes to start with, but as soon as they began to post rice dishes and learn a bit more about this science, they realized what they had recorded that summer wasn’t worthy of posting (and those rice dishes still haven’t seen the light of day, even though they turned out great).
From that moment on, and on the fly, different rice dishes have been cooked and eaten each week, most of them shared with friends and/or family — one of the essential ingredients to enjoy a good rice dish.
Follow and discover innovative recipes on their Instagram @vadearroces.
Preparation time: 26 minutes , Cooking time: 18 minutes, 1 Person
INGREDIENTS:
| 50 g of EVOO | 200g of grated onion |
| 500 g of pork ribs | 50 g of grated tomato |
| 4 artichokes | Foie |
| 10 saffron threads | 1 tsp of sweet paprika |
| 800 ml of water to cook the rice | 200 g of marisma variety rice |
TIME TO COMPLETE EACH STEP
| 1- Sear the ribs and set aside | 2 Minutes |
| 2- Sear the artichokes and set aside | 4 Minutes |
| 3- Sauté the onion | 4 Minutes |
| 4- With the onion caramelized, add tomato and evaporate | 3 Minutes |
| 5- Toast the sweet paprika and add ribs and artichokes | 2 Minutes |
| 6- Add water for cooking and mark with the easy paella tool | 10 Minutes |
| 7- Add more water, cook the ribs | 5 Minutes |
| 8- Add saffron infusion and rice | 1 Minute |
| 9- Stir constantly while cooking the rice | 18 Minutes |
| 10 - Let it rest and grate foie over the rice | 5 Minutes |
| Total: | 46 Minutes |
STEP BY STEP
HEAT THE OIL AND SAUTÉ THE RIBS
We start this recipe by adding the oil to the pan and letting it heat up.
Once hot, we sear the ribs. Once they take on a brown/golden color, we set them aside.
SAUTÉ THE ARTICHOKES, ONION, AND TOMATO
Next, sauté the artichokes. When they take on a brown/golden color, set them aside.
Next, add the onion and sauté it. Once it turns brown, add the tomato and let it reduce. When the tomato water has reduced, add a tablespoon of sweet paprika and stir.
MIX EVERYTHING AND ADD THE WATER
With the sautéed mix ready, add the ribs and the artichokes again.
Add the necessary water to cook the rice. In this case, to simplify the measurement, we used the “paella fácil” tool.
WE COOK THE MEAT AND ADD THE RICE
Add more water until it covers the circle of the “paella fácil” tool. Let it boil to cook the ribs. When the water goes below the circle, add the rice.
Remember that since this is a creamy rice, it is necessary to stir constantly during the cooking process.
LET IT REST AND GRATE THE FOIE
Once your rice is ready, let it rest for 5 minutes. Meanwhile, grate the foie over the rice.
With this snowy layer of foie, your dish of creamy rice with ribs, artichokes and foie is ready to be enjoyed. Savor every spoonful, rice lovers!
TECHNICAL EQUIPMENT:
Simple, we only need the paella pan and a heat source with adjustable flame such as a gas burner, protected from wind and dirt with paella pan stands. For greater convenience when cooking paella, we can include a tripod for gas burners. A gas regulator with its hose for the butane cylinder is essential.
- 1- Paella Pan
- 2- Gas Burner
- 3- Tripod
- 4- Gas Regulator
- 5- Gas Cylinder
