Receta de @cris_riceandmeal: arroz seco de puchero y pelotas de navidad

Posted on4 Months ago by 345
Author recipe:
Author recipe:
@cris_riceandmeal

INGREDIENTS:

500g Albufera variety rice
2 red onions
3 ripe tomatoes
3 cloves of garlic
1 Glass of water
1 Glass of wine
4L Stew broth
Salt
Saffron
150g EVOO

INGREDIENTS:

Shank bone
Ham bone
2 Balls
Carrot
Leek
Celery
Pumpkin
2 Black puddings
1 Chicken thigh
1 Chicken carcass
Beef spine
Pig fat
Piece of ham
300g Chickpeas

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1.- We mark the tuna

1. Add the onion and caramelize.

3 min.

Begin this recipe by adding the oil; once hot, we add the chopped onion. To facilitate caramelization, we add a small glass of water.

2.- Fry the squid

2.- Add a piece of bacon fat

3 min.

We move the onion to the outer edge and add a piece of chopped bacon fat that we will have obtained from the broth of the stew.

3.- We poach the vegetables

3.- Pour in the tomato

5 min.

Next, we add the grated tomato and a piece of salmorreta, and shortly after, we add a splash of wine which we will let reduce together with the tomato.

4.- Sauté with whiskey

4. Add the broth in the paella

2 min.

Once the wine and tomato have reduced, it's time to add the stock.

5.- Fry the tomato with the paprika

5. Add the rice and the saffron infusion

5 min.

Once the broth comes to a boil, add the rice and, after a few minutes, add your saffron infusion.

6.- Add the squid and mix

6. Add the chickpeas, meatball, and carrot.

2 min.

After about 9 minutes, we add the chickpeas, then we add the balls and the carrot.

7.- We pearl the rice

7. Add a little ham and garnish the rice

3 min.

To add the finishing touch, sprinkle some of the crumbled ham over the rice. Take this opportunity to garnish the rice nicely.

8.- Add the ink and cook

8. Enjoy your meal!

.

Once it's off the heat, you'll have this dry Christmas stew and meatball rice on your table—a truly festive dish. Happy holidays and enjoy, rice lovers!

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