Recipe by @joaquin.gm: figatells rice with caramelised onion and foie gras
RECIPE BY "Joaquin GM"
A Valencian transplanted to Asturias, passionate about cooking, especially rice dishes, paellas, and fideuás, Joaquin delights his followers with traditional and innovative rice recipes.
His culinary passion has led him to visit multiple countries, not just for the beautiful sights but also to learn and seek inspiration for his recipes.
Follow and discover innovative recipes on his Instagram @joaquin.gm.
Preparation time: 20 minutes. Cooking time: 16 minutes. Serves: 4.
INGREDIENTS:
| 400 g of Albufera rice | 1.6 L of dark broth |
| 200 g of foie | 6 chopped figatells |
| 300 g of caramelized onion | 2 teaspoons of paprika flakes |
| Saffron infusion | Extra virgin olive oil (EVOO) |
| 2 garlic cloves | 200 g of grated tomato |
TIME FOR EACH STEP
| 1- Quick sear the foie and set aside | 2 Minutes |
| 2- Sauté the figatells and set aside | 4 Minutes |
| 3- Add the caramelized onion and sauté over low heat | 4 Minutes |
| 4- Once the onion has reduced, add the garlic | 2 Minutes |
| 5- Add the tomato and let it evaporate well | 3 Minutes |
| 6- Add the broth | 1 Minute |
| 7- When it starts boiling, add the rice and saffron infusion | 3 Minutes |
| 8- Add the figatells | 1 Minute |
| 9- Cook for 16 minutes and add the foie | 16 Minutes |
| Total: | 36 Minutes |
STEP BY STEP
SEARING THE FOIE AND FIGATELLS
We start this recipe by heating our paella pan and searing the foie. Once it gets a bit of color, set it aside.
Next, sauté the figatells until they turn a brown/golden color, then set aside.
CARAMELIZED ONION AND GARLIC SOFRITO
Caramelize the onion in the paella pan and set aside.
Add the sofrito and mix in finely chopped garlic.
SOFRITO AND BROTH
Reintroduce the caramelized onion and mix it with the sofrito.
Shortly after, add the paprika, mix it quickly with the sofrito so it doesn't burn and leave a bitter taste.
ADDING THE BROTH AND SAFFRON INFUSION
It's time to add the dark broth, which we have prepared in advance using chicken and beef.
We must not forget to add the saffron infusion shortly after. Once it starts boiling, we also add the rice.
LET IT COOK AND GARNISH
Let the rice cook for 16 minutes. During this process, you can start placing the foie pieces around the dish.
By following these steps, we will have a delicious figatells rice with caramelized onion and foie ready to enjoy at our table. It's time to try this unique recipe, rice lovers!
TECHNICAL EQUIPMENT:
Simple, we only need a paella pan and a heat source that can be adjusted, such as a gas burner, protected from wind and dirt with paella burner legs. For greater convenience when cooking paella, we can include a tripod for gas stoves. A gas regulator with its hose is also essential for the butane gas cylinder.
- 1- Paella Pan
- 2- Paella Burner
- 3- Tripod for Gas Burner
- 4- Gas Regulator
- 5- Butane Gas Cylinder
