Receta de @virycheff: Arroz de carrillera y flor de alcachofa con reducción de teriyaki
INGREDIENTS FOR THE BROTH:
Prepare the broth before starting the recipe
To make the stock for this rice, roast the pork bones in the oven at the highest temperature setting and place them in a pot with water. Boil for about 40 minutes. Once finished, set it aside.
Sear the pork cheeks in a pot, add the chopped carrot and onion, and sauté well. Add a generous splash of teriyaki sauce and stir. Finally, cover everything with water and simmer for about 50 minutes.
Remove the pork cheeks and set them aside. Puree the vegetables.
Bring the pureed stock to a boil and reduce until it reaches a demi-glace consistency. Set aside.
Also, to glaze the artichokes, we'll make a sauce by blending garlic and parsley with oil. Set aside.
STEP BY STEP
1.- Sautéed the artichokes
Begin this recipe by frying the artichokes, which have been previously opened like a flower. Once fried, set them aside.
2.- Marked the cheekbone
Add the beef cheeks to the paella pan and sear. Set aside for later garnish.
3.- Prepare the sofrito
Add the crushed tomato and start to sauté it, then add the paprika and stir.
4. Add amontillado wine and reduce
Shortly after stirring your sofrito, add the amontillado wine and let it reduce.
5. Pour in the broth
Once the wine has reduced, add the broth to your paella pan.
6. Add the rice
When the broth starts to boil, spread the rice and leave it on high heat for 10 minutes, then reduce the heat to low for the last 10 minutes.
7.- Include the reserved ingredients.
When there are 5 minutes left, add the beef cheeks and artichokes to garnish the rice.
Once finished, drizzle the teriyaki reduction over the beef cheeks and the garlic and parsley sauce over the artichokes.
6. Enjoy!
After following these steps, you'll have a delicious artichoke heart and beef cheek rice with a teriyaki reduction on your table.
An unusual but absolutely delicious combination—time to try it and devour every last grain, rice lovers!
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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.