Recipe by @cherenayuso: rice with pork cheeks and niscalos (cheeks and niscalos)
RECIPE OF "Cherenkov Auso"
Sanitary by day, cook by night, Ayuso loves to cook and likes to share his favorite recipes with the rest of the world.
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Preparation time: 23 minutes. Cooking time: 16 minutes. Serving capacity: 4.
INGREDIENTS:
| 400 gr Rice | 3 Red onions |
| A dozen of green pepper | 9 gr Paprika |
| 3 Ripe tomatoes for grating | 2400 gr of bird/cheek broth |
| Pork cheek | 200 gr of Niscalos |
Optional: Add salt as we wish.
TIME TO COMPLETE EACH STEP
| 1- Slice and prepare the onion, green pepper and walnut | 3 Minutes |
| 2- Heat up the oil | 2 Minutes |
| 3- Fry the onion and green pepper | 4 Minutes |
| 4- Add the crushed tomato and paprika | 2 Minutes |
| 5- Mix and fry the ingredients | 4 Minutes |
| 6- Add the boiling broth | 1 Minute |
| 7- Add and spread the rice | 2 Minutes |
| 8- Cook for 16 minutes | 16 Minutes |
| 9- Leave to rest and garnish with the cheeks | 5 Minutes |
| Total: | 39 Minutes |
STEP BY STEP
FROM THE FIELD TO THE CUTTING BOARD
After picking our ingredients from the field, we take them to the chopping board and remove the stalks from the red onions.
Next, cut the green peppers, cutting off the stem of each one.
ADD OIL AND FRY
Add the extra virgin olive oil to the paella pan and heat.
When hot, add the mixture of green pepper, onion and niscalos, fry it all together.
SOFRITO AND BROTH
Once the vegetables are fried, crush the tomato and add it together with a teaspoon of paprika, mix it with the rest of the ingredients and fry it.
When the sauce is ready, add the stock, preferably hot and infused with saffron.
ADD THE RICE AND COOK
Shortly after, add the rice to the paella pan and spread it evenly, without leaving any rice grains above the broth.
Cook the rice for 16 minutes over medium-high heat.
LAST DETAILS
While the rice is resting, add the niscalos over the rice and pour over them a spoonful of the sauce.
Following these steps, we will have a rice of cheeks and niscalos in our table, enjoy this country rice, ¡arrocer@s!
TECHNICAL TEAM:
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- Butane cylinder
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