Recipe from @cris_riceandmeal: Pumpkin rice, porcini mushrooms and oven-baked chicken glazed with vermouth and orange
INGREDIENTS:
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1. Sauté the pumpkin and set aside
We begin this recipe by adding the oil to the paella pan. Once hot, add the pumpkin and sauté it. Once sautéed, remove it and set it aside for later.
2. Prepare the sofrito
Add the onion and sauté. Shortly after, add the chopped bell pepper and let it reduce. Then, add the glass of red vermouth and the glass of orange juice, and let that reduce as well.
3. Add a little paprika and the tomato
Shortly after it has reduced, add a little paprika, followed by the grated tomato, and let it reduce as well.
4. Include the porcini mushrooms and pumpkin
Add the rehydrated porcini mushrooms to the paella and shortly afterwards add the chopped pumpkin.
5. Pour the broth into the paella
Once everything is cooked properly, add the broth to the paella. Wait for it to start boiling.
6. Add the rice when it starts to boil
When the broth begins to boil, add the rice to the paella. Use this time to also add the saffron infusion.
7. Dress the rice during cooking
While the rice is cooking, take the opportunity to dress the rice with the chicken thighs.
8. Enjoy your meal!
Once it's off the heat, you'll have this pumpkin, porcini mushroom, and oven-baked chicken rice glazed with vermouth and orange ready on your table.
Don't leave a single grain of rice, rice lovers!
Cris rice and meal
My name is Cristóbal and I’m passionate about cooking in general and rice in particular. Since I was a child, I’ve grown up around the stoves of my grandmothers, aunt, and mother, all of whom have been connected to the hospitality industry for various reasons.
I’ve always enjoyed clearing my mind in the kitchen, but it wasn’t until a few years ago that I fully immersed myself in the world of rice, where I fell in love with its endless possibilities. I love discovering and learning more every day about its culture, its forms, and the sea of recipes it offers.