@laninavalenciana recipe: Oxtail rice with pumpkin
RECEPI OF "La niña valenciana"
The Valencian girl offers us her most ingenious gastronomic ideas for rice and paellas, whether through her catering service for events or in a restaurant.
A Valencian in Granada, shares his love for paella while devising new recipes to add to the menu and stomach of his diners.
Follow and discover innovative recipes on their Instagram @laninavalenciana.
Preparation time: 10 minutes. Cooking time: 45 minutes. People: 6.
INGREDIENTS
INGREDIENTS FOR THE RICE:
| 750 gr of rice | 150 gr of mushroom |
| 150 gr of green beans | 1 Small pumpkin |
| 1 Spoonful of paprika | 6 Tomatoes |
|  3 Garlic | |
INGREDIENTS FOR THE BROTH:
| 1,5 kg of oxtail | 4 Leeks |
| 5 Carrots | 2 Onions |
| 2 Tomatoes | Black Pepper |
|  2 Bay leaves |  0,5 Liters of red wine |
| 140 ml of AOVE | |
TIME TO PERFORM EACH STEP
| 1- Heat oil | 5 Minutes |
| 2- Sauté crumbled oxtail | 30 Seconds |
| 3- Sauté vegetables | 2 Minutes |
| 4- Sauté tomato with garlic | 4 Minutes |
|  5- When the tomato is sautéed, we add a splash of rum | 2 Minutes |
| 6- Add paprika, we introduce the oxtail stock | 4 Minutes |
| 7- We let the rice cook | 22 Minutes |
| 8- In the last minutes, we decorate with pumpkin and oxtail | 2 - 5 Minutes |
| Total: | 45 Minutes |
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- Butane cylinder
STEP BY STEP
BULL-STRENGTH BROTH
We need a strong broth like a bull with which to combat the cold, we introduce aove into the paella and fry the crumbled oxtail, making sure it is toasted on all sides, we remove a little of the aove to use it later.
We remove the oxtail and add the vegetables. When they are sautéed, we add chopped tomato and the wine, ground black pepper and two bay leaves. We pour 4 liters of water and leave it on low heat for 4/5 hours.
SAUTEE OF BULL
We add the extra olive oil that we had previously saved to the paella and add the crumbled oxtail again. We sauté and add the vegetables.
When it is ready, we add the grated tomato with its garlic and then we add a splash of rum, letting it reduce over low heat.
SWEET PAPRIKA WITH BULL FLAVOR
When the liquids are reduced, we add a tablespoon of paprika.
Following this, we introduce the broth, 2.7 liters for the 750 grams of rice.
NOW TO COOK THE RICE
When the broth begins to boil, add the rice and distribute it over the paella.
It should be kept on high heat for 7/8 minutes with the rest on low heat. Keep in mind that if you use sendra or maratelli rice, ideally it should be 15 minutes of cooking.
DECORATE AND TASTE
When it is almost the end of the paella, decorate it with pieces of pumpkin and whole parts of the oxtail.
Having followed these steps, you will be able to enjoy this oxtail rice with pumpkin as much as our chef, which gives strength to the body and works wonders against the cold. We hope you like the rice.
If you want to see more content from our blog, follow this following link.