INGREDIENTS
- 6 to eight servings.
- For the broth:
- – Onion reduce in half 2 items.
- – Peeled garlic 2 cloves.
- – Parsley 1 bunch.
- – Leek reduce into items 2 items.
- – Carrot in items 1 unit.
- – Celery in items 2 stalks.
- – Hen bone.
- – Smoked bacon in items 200 g.
- – High quality salt 1 tbsp.
- – Black peppercorns 1 tsp.
- – Water 3 L.
- For the rice:
- – Pure pork chorizo 2 items.
- – Pancetta 100 g.
- – Chopped onion 2 ladies.
- – Chopped garlic 2 cloves.
- – Chopped purple bell pepper 1/2 unit.
- – Pear tomato, chopped or grated 2 items.
- – Bomba rice or carnaroli 200 g.
- – Warmth.
- – Olive oil, salt, pepper, floor chili and candy paprika to style.
- – Cherrys 100 g.
- – Alcausiles in halves.
- – Lemon juice.
We remedy the menu for you with this considerable, straightforward and scrumptious dish! RICE WITH ALCAUCILES, PANCETA AND CHORIZO .
PROCEDURE:
1. For the broth: Sauté all of the substances, in a big pot brown the hen bones to acquire a light-weight golden brown, cowl with chilly water and cook dinner over low warmth for 25 minutes. At that second, take away the fish head and proceed cooking over low warmth for an additional half-hour. Take away the froth that types on the floor periodically. Reserve.
2. Take away the pores and skin from the chorizos and reserve the inside.
3. For the rice: in an iron skillet, brown the chorizo. Then add the bacon, onion, bell pepper and garlic and sauté till calmly browned. Add the chopped or grated tomato. Sauté for a minute. Season and add a bit of extra oil if needed.
4. Add the rice and sauté it till it turns into a bit of translucent (pearl).
5. Take the measure of the broth and add the paprika. The measure is 3 elements of broth to 1 of rice in relation to the quantity. Add the broth and ensure the rice is even and lined with broth. Modify the seasonings. Add the artichoke halves and cherrys.
6. When the rice is prepared and has absorbed the liquid, sprinkle it with a number of drizzles of olive oil and cook dinner for a minute or two over excessive warmth to attain socarrat.
7. Flip off the warmth, let it relaxation for a few minutes, lined if potential, serve with aioli. Get pleasure from it! .
