@deditearrocescreativos recipe: secret rice, pear and shitake
RECIPE DE "DeDitet Arroces Creativos"
Advertising photographer specialized in gastronomy for more than 20 years.
Collaborating with great chefs, "home economist", rice masters and acquiring a great culinary passion through work.
In the photo sessions we have shared a lot of knowledge, secrets and techniques. Never better than in the kitchen!
Hence my passion for creative and signature rice dishes.
Follow and discover innovative recipes on her Instagram @deditearrocescreativos.
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Preparation time: 10 minutes, Cooking time: 64 minutes, 4 People
| 400g rice | 40 gr Fried onion |
| 600 gr Secreto Iberico | 9 gr Paprika from La Vera |
| 200 gr Shitake | 1200 ml Bird or dark background |
| 2 Pear conference | 2 Ripe tomato |
| 100 ml AOVE | |
TIME TO CARRY OUT EACH STEP
| 1- Caramelize pear with a little oil and brown sugar | 10 Minutes |
| 2- Heat oil | 2 Minutes |
| 3- Fry secretly until golden | 12 Minutes |
| 4- Saute tomato, add paprika and sauté onion and integrate | 10 Minutes |
| 5- Add chopped shitake and fry | 10 Minutes |
| 6- Add rice and pearl | 1 Minute |
| 7- Add stock and cook (5 min before the end add the ingredients) | 15 - 18 Minutes |
| Total: | 62 Minutes |
INGREDIENTS
The ingredients that we are going to use in this rice are the following: Iberian secreto, caramelized pear and shitake mushroom. Natural tomato, paprika, sautéed onion, poultry or dark stock, as well as extra virgin olive oil and salt.
*Optional add rosemary at the end and burn it with a kitchen torch and cover to smoke and flavoror.
STEP BY STEP
LET'S START COOKING
First, caramelize the pear in a pan, if it can be non-stick, with a little oil, turn and turn and when it browns, add the brown sugar, let it melt and turn the pear pieces over and repeat the operation.
We will add the oil to level and heat it.
PREPARE THE SECRET AND THE SOFRITO
We will add the secret and over medium/low heat we will fry it until it browns and we will remove it.
Add the tomato and fry it, add paprika and fry the onion. We carry to evaporation and caramelization.
SHITAKE AND RICE, GOOD COMBINATION
Add the shitake and fry until it loses water and integrates.
Add the rice and pearl.
WE ADD THE FUMET
Add the stock and bring to a boil.
We put whole shitake mushrooms on top that we had reserved without cutting.
READY TO ENJOY
At the last 5 minutes of cooking we have the main ingredients put on top for the presentation
And if you want, use a kitchen torch to burn the rosemary and cover it to smoke it so that it gains flavor.
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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