Recipe by comeydisfruta: Fideuá with secreto (Iberian pork cut), torrezno, and fresh garlic
INGREDIENTS FOR THE BROTH:
STEP BY STEP
1.- Prepare the paella pan and the oil
Add a generous drizzle of extra virgin olive oil to the paella pan and make sure the pan is properly leveled so the oil spreads evenly across the surface. Add a little salt around the sides of the pan, a traditional trick that helps season the meat from the beginning.
2.- Sear the Iberian pork secreto
Place the Iberian pork secreto in the pan and add a pinch of salt. Cook the meat over medium heat, allowing it to brown lightly before turning it. This step seals the meat and releases some of its fat, which will later enrich the flavor of the sofrito.
3.- Add the torreznos
After about 3 minutes, add the torreznos cut into medium-sized pieces. Let them brown together with the Iberian pork so they release their fat and the flavors combine. The mixture of pork and torreznos creates a very flavorful base for the dish.
4.- Start the sofrito with the tender garlic
Once the meat is nicely browned, begin the sofrito by adding the chopped tender garlic shoots. Sauté them for a few minutes until they begin to soften and release their aroma.
5.- Add the red pepper
Incorporate the small piece of red pepper cut into small cubes and cook it slowly over low heat in the center of the paella pan. This allows the vegetables to cook gently and bring a natural sweetness to the sofrito.
6.- Add the grated tomato
Add the two grated pear tomatoes and stir continuously so they blend with the rest of the ingredients. Cook until the tomato reduces and most of its water evaporates, creating a thicker and more concentrated sofrito.
7.- Add the paprika
Once the tomato has reduced, add one tablespoon of paprika powder. Stir it quickly into the sofrito to prevent it from burning, as paprika can become bitter if cooked too long without liquid..
8.-Deglaze with Pedro Ximénez
Pour in half a glass of Pedro Ximénez and increase the heat slightly so the alcohol evaporates. Let the wine reduce slowly, adding sweet and slightly caramelized notes that enhance the flavor of the dish.
9.- Add the noodles
Add the 450 g of nº2 noodles and mix them well with the sofrito. Stir for a couple of minutes so the noodles absorb the flavors and toast slightly, which improves their final texture during cooking.
10.-Return the meat to the pan
Once the noodles are lightly toasted, add the Iberian pork secreto and the torreznos back into the pan. Doing this at this stage prevents the meat from drying out and allows it to integrate perfectly with the noodles.
11.- Add the stock with saffron
Pour in the hot roasted poultry stock that already contains the saffron infusion. Distribute the ingredients evenly across the pan to ensure uniform cooking and adjust the salt if necessary.
12.- Cook the noodles
Cook over medium heat until the noodles absorb the stock. Avoid stirring too much so the noodles cook evenly and maintain the correct texture.
13.-Final resting time
Once the stock has been absorbed and the noodles are cooked, remove the paella from the heat. Let it rest for a few minutes before serving so the flavors settle and the dish reaches its perfect point.
_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_.