Receta de _comeydisfruta_: arroz de setas, cebolla caramelizada y costillas glaseadas
INGREDIENTS FOR THE BROTH:
INGREDIENTS FOR THE RICE:
STEP BY STEP
1.- Prepare the broth
This recipe can't be prepared without top-quality broth. Chop the vegetables and sauté 5 garlic cloves. When the vegetables are golden brown, add them. Next, remove the skin from the ribs, divide them in half, and place them in the pot. Fill with water and add the bay leaf, black pepper, and the 3 tomatoes. Cover and bring to a boil.
2.- Fry the mushrooms and onion
Heat your paella and add the mushrooms to sauté them, shortly after, also sauté the caramelized onion
3.- Reduce the tomato and Pedro Ximenez
With the mushrooms and sautéed onion, add the grated tomato and let it reduce, then add a splash of Pedro Ximenez and let it reduce as before.
4.- Pearl and cook the rice
Add the rice and simmer for 2 minutes.
Add the hot rib broth (after removing the ribs and vegetables) and the saffron infusion. Adjust the salt if necessary and let the rice cook.
5.- Brush and cook the ribs
While the rice is cooking, prepare the ribs for the oven. Mix the honey, mustard, and soy sauce in a bowl or dish and brush them over the ribs before placing them in the oven at 220°C while the rice cooks.
6.- Decorate your rice
Once the rice is cooked, let it rest and take the opportunity to place the two ribs in the center of the paella.
7.- Now eat and enjoy
Having followed these steps, you will have on your table rice with mushrooms, caramelized onions and glazed ribs, time to not leave even the rib bones, rice lovers!
_comeydisfruta_
I’m Sergio, someone who always puts a lot of excitement and passion into everything I do.
Rice dishes have always been a tool for personal growth—something I see as a true art form.
For me, the key ingredient is always the Love you put into it.
Give in life what you would always like to receive, and the result will surely be spectacular.
Cooking is a world of its own. You experiment, you feel, you learn.
My passion for rice dishes began when I was 14. And the more I grow, the more I love researching and comparing. That’s how you learn—not just from what people say, but from what you experience yourself.
Follow me and discover innovative recipes and events on Instagram @_comeydisfruta_.