Recipe from @fanaticook: Autumn rice
RECIPE FROM "Fanaticook"
Jose, an Aragonese settled in Madrid who, as a food lover, enjoys sharing his passion for cooking with everyone on social media, especially his signature rice dishes.
He loves to experiment with different ingredients and techniques to create unique recipesthat surprise our taste buds.
Additionally, he enjoys staying up-to-date with the latest culinary trends and cooking techniques to improve his skills and showcase them in each post, teaching his audience both his own recipes and any new techniques he's learned.
Every week, he shares new recipes on his Instagram account, where rice dishes always receive a special mention.
"I hope you enjoy making and tasting them as much as I do."
Prep Time: 54 minutes, Cooking Time: 16 minutes, Serves 2
INGREDIENTS:
| 800 g rice | 800 g Iberian pork belly |
| Fresh foie | 400 g candied saffron milk caps (níscalos) |
| Extra virgin olive oil | Sweet paprika from La Vera |
| Extremaduran seasoning | Sofrito of red onion, green pepper, and tomato |
| Red vermouth | 3.2 L meat stock |
| 1 glass saffron infusion | Salt (to taste) |
TIME TO COMPLETE EACH STEP
| 1- Chop the onion and sauté in the pan | 4 Minutes |
| 2- Chop the pepper and sauté in the pan | 4 Minutes |
| 3- Chop and crush the tomatoes, add to the sofrito | 5 Minutes |
| 4- Cut the pork belly and remove excess fat | 4 Minutes |
| 5- Marinate the chopped pork belly | 10 Minutes |
| 6 - Sear the fresh foie and set aside | 2 Minutes |
| 6 - Sear the pork belly and add the marinated pumpkin | 6 Minutes |
| 6 - Add saffron milk caps and the sofrito with a dash of red vermouth, let it evaporate | 6 Minutes |
| 6 - Mix everything and pearl the rice | 6 Minutes |
| 6 - Add the hot stock and saffron infusion | 2 Minutes |
| 6 - Let the rice cook | 16 Minutes |
| 6 - Garnish with foie and fresh rosemary leaves | 5 Minutes |
| Total: | 1 hour and 10 Minutes |
STEP BY STEP
PREPARING THE SOFRITO
Start by chopping the onion and pepper into small pieces, then add both to a pan.
Chop and crush the tomato while the onion and pepper are cooking. Once crushed, add it to the mix.
FINAL TOUCHES ON THE SOFRITO AND MARINATING THE PORK BELLY
Once added, cook everything down until it turns into a uniform paste after the tomato reduces.
Then, prepare the pork belly by trimming excess fat and cutting into small pieces. Marinate with Extremaduran seasoning and oil for about 1 hour.
SEAR THE FOIE AND BROWN THE PORK BELLY
Slice the foie into thin pieces, heat the paella pan, and sear both sides quickly.
Using the same oil, add the pork belly and sear it.
MARINATE THE PUMPKIN AND ADD THE SAFFRON MILK CAPS
Meanwhile, dice and marinate pumpkin cubes for about an hour, then add them after the pork belly to sear.
Similarly, add the candied saffron milk caps to the pan and sauté them.
SOFRITO, DASH OF VERMOUTH, AND PEARL THE RICE
Push all ingredients to the sides of the paella pan and add the sofrito along with a splash of red vermouth, let it evaporate.
Once evaporated, add the rice, mix with the rest of the ingredients, and pearl for 2 minutes.
ADD THE STOCK, COOK, AND ENJOY
Now it's time to add the hot stock and saffron infusion, cook for 16 minutes. On minute 9, garnish with foie and some fresh rosemary leaves.
Once finished, let it rest for 5 minutes and you’ll have an autumn rice on your table — time to enjoy the flavors of the season, 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 using burner legs. For greater convenience when cooking paella, a tripod for gas stoves can be included. A gas regulator with its hose for the butane cylinder is also important.
- 1- Paella pan
- 2- Gas burner
- 3- Tripod
- 4- Gas regulator
- 5- Gas cylinder
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