Recipe by @virycheff: Iberian pork rib rice, spring garlic and shiitake mushrooms with Provençal aioli
INGREDIENTS FOR THE BROTH:
STEP BY STEP
1.- Brown the bacon
We begin the recipe by browning the pancetta, cut into strips, before adding it to the paella pan.
Once browned, we set it aside.
2. Add the portobello mushroom and sauté.
Add the sliced portobello mushrooms and sauté them in the paella pan.
3. Add paprika and tomato
Add the paprika, then pour in the crushed tomatoes and sauté everything together.
4. Add the broth and then the rice
Once everything is sautéed, pour in the broth and when you see it start to boil, add the rice.
5. Let it cook
Cook on high for the first 10 minutes. After that, reduce the heat and cook for another 10 minutes.
While cooking, you can add the roasted pumpkin fingers and the reserved bacon strips.
6. Enjoy!
Having followed these steps, you'll have a paella with Iberian pork belly, pumpkin, and portobello mushrooms on your table.
Time to enjoy your paella, rice lover!
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ViryChef
Virginia Navarro is passionate about gastronomy, but above all, about preparing rice dishes, which has become her hobby.
Originally from Murcia, with strong Valencian roots, she embodies the Mediterranean rice tradition, combining it with a personal and unique touch. Her skills and love for cooking are a direct legacy from her best teachers: her father and grandmothers. She inherited her artistic flair from her mother.
She stands out for the creativity she infuses into every dish, transforming traditional recipes and creating new and surprising creations.
Known on social media and among her friends as ViryCheff, she shares her love for rice dishes in this space, with unique recipes, inspiring others to cook with passion and innovation.