@elchefdelgarito_ recipe: Rib rice, cauliflower, eggplant and foie
RECIPE OF "El Chef del garito"
Popularly known as El Chef de Garito, Germán and Bernabé, two cooks, lovers of the world of rice and lifelong friends, began publishing their recipes online in 2020 to share their way of having fun and enjoying .
This desire to cook and share his recipes is born, as its name indicates, in the Garito, the meeting place of his friends where they meet periodically, cooking and enjoying the pleasure of sharing around the table in good company.
El Chef del Garito's recipes are mainly based on rice, but they also know the art of snacks and pinchos, which we can enjoy while our rice is prepared at Garito, located in Moncofa, Castelló.
"We hope with this to contribute to our enjoyment also being yours"
Follow and discover their innovative recipes on their Instagram @elchefdelgarito_.
Preparation time: 37 minutes. Cooking time: 1 hour and 20 minutes. People: 5.
| Olive oil and salt | 1 Pork rib |
| Half chopped cauliflower | 1 Eggplant |
| 1 tablespoon of paprika | 2 Crushed tomatoes |
| Caramelized onion | 4 liters of water (for cooking) |
| 500 g of albufera rice | Foie |
TIME TO PERFORM EACH STEP
| 1- Heat oil | 1 Minutes |
| 2- Brown the ribs | Â 25 minutes |
| 3- Mark eggplant and cauliflower | 5 Minutes |
| 4- Add a tablespoon of paprika | 5 seconds |
| Â 5- Introduce the grated tomato | 5 Minutes |
| 6- Introduce onion | 2 Minutes |
|
7- Cook the meat |
25 Minutes |
| 8- Cook the rice | 16 Minutes |
| Total: | 79 Minutes |
TECHNICAL EQUIPMENT:
Simple, we simply need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the paella pan legs. For greater convenience when cooking paella, we can include a tripod for gas stoves. A gas regulator with its hose for the butane bottle is important.
- 1- Paella pan
- 2- Paella burner
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Butane cylinder
INGREDIENTS
To make this rice recipe we will need albufera rice, half a chopped cloliflower, an eggplant, paprika, 2 crushed tomatoes, caramelized onion, water, foie gras, pork ribs, olive oil and salt.
HEAT THE OIL AND PREPARE THE RIBS
The first step is to pour the oil into the paella and heat it.
When the oil is hot, add a pinch of salt, brown the ribs and set them aside to the side of the paella.
CAULIFLOWER AND EGGPLANT, SO GOOD!
With our golden ribs, we mark the cauliflower and set it aside.
Next, we also mark the eggplant and reserve it together with the cauliflower.
STIR-FRY OF RIBS
With our vegetables prepared, we begin to make the stir-fry, we introduce the grated tomato into the paella, we add a tablespoon of paprika and the caramelized onion.
Once we have our sauce prepared, add 2 liters of water, take the measurement, and add another 2 liters. Let it cook until it reaches the desired level.
SAUCE AND CAULIFLOWER, TO GIVE FLAVOR
When the broth reaches the desired size, add the 500 g of rice and carefully spread it throughout the paella. Also take advantage of this moment to adjust the salt.
Meanwhile, also add the cauliflower so that it finishes cooking.
WE DECORATE WITH EGGPLANT AND FINISH WITH FOIE
In the last minutes of preparation, begin to decorate with the eggplant pieces.
When you turn off the heat, add the foie on top and let it rest.
Having followed these steps, you will have a rib, cauliflower, eggplant and foie rice on your table that will leave your guests impressed and wanting to repeat it another day.
You can see more recipes if you click the following link.