Arroz de cabritillo lechal y ajopuerro, a recipe from Cañitas Maite explained to make it at home.
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Total: 4 h 20 min Diners: 2
Javier Sanz, along with his inseparable Juan Sahuquillo, form the tandem that we have talked about the most this 2021, for good, those of us who are dedicated to this of gastronomy. At the end of 2020 these two names began to sound louder and louder among the specialized press, and it was the celebration of Madrid Fusion last June that led them directly to be on everyone’s lips, as these two very young chefs, just 24 years old, at the head of the restaurant Cañitas Maite, the restaurant of the Sanz family in the Albacete town of Casas Ibáñez, won the awards for Best New Chef 2021, Best Joselito Ham Croquette and Best Pickled Ham Croquette.
Ingredients
. Senia rice, 200 g Sofrito base, 50 g Lamb fat, 50 g Lamb stock, 1600 ml Lamb chops, 6 ud Rosemary, 6 raamitas Lecherillas (criadillas) de cabrito, 8 ud Ajopuerros, 3 ud
For the lamb stock
. Lamb stock, 2 kg Onions, 8 pc Carrots, 6 pc Good quality red wine, 750 ml Oil
Since then, this small town in the region of La Manchuela has become part of that precious list of place names that one associates with good food and it is, today, difficult to find a lover of good food who has not gone or longs to go to see first hand their culinary proposals.
But for those who have not yet had the opportunity to come and try his fabulous cuisine in first person, in today’s recipe, Javier Sanz himself teaches us how to prepare a baked baby goat rice with the Cañitas touch, a delicious recipe and much easier than you think that will make you succeed during the Christmas holidays.
The main ingredient, suckling lamb, is a great tasting, healthy and sustainable meat whose producers treasure more than 3,000 years of tradition. Pastoralism has proven over many centuries that the consumption of suckling lamb, lamb and kid meat is sustainable and helps to preserve the environment. Thanks to their natural way of production, today these meats are a perfect choice for those looking for a healthy and great tasting product.
For these reasons, different Michelin Green Star award-winning chefs (Marc Segarra and Eduardo Quintana) and revelation chefs of the last editions of Madrid Fusion (Javier Sanz, Juan Sahuquillo and Camila Ferraro), have united under the campaign “Green and with a lot of future: recipes for a more sustainable Christmas with lamb” to prepare creative, innovative and sustainable #recipesforthefuture.
And the lamb and kid, besides being very versatile meats from a gastronomic point of view, serve both to prepare festive recipes to surprise and to prepare simpler recipes that solve the meals of the day without much effort and that the lack of time is not the excuse for not eating wonderfully.
How to make Cañitas Maite-style baby goat rice
Step 1
Step 1<
Prepare the lamb stock, peel the onions and carrots, cut them into julienne strips and roast them in a large frying pan. Cut the lamb into pieces and fry it in a pan with a little oil until it is golden brown. Remove and deglaze with the Vegetable Recipes and wine. Cover with water and simmer until the broth has reduced by half. Strain, cool and degrease. Reduce again until you have a sauce-like texture (demiglacè).
Step 2
In a hot paella pan, add the lamb fat and the sofrito. Mix until it is homogeneous. Turn off the heat, add the rice and, with the help of a silicone tongue or a wooden spoon, mix everything always taking it from the edges to the center in the form of a mound. Add the hot broth, cook on high heat for ten minutes, add salt and cook for six more minutes on medium heat.
Step 3
Season the cutlets and the suckling pigs, and fry them with garlic. Chop the leeks into one-centimeter pieces and blanch them in a frying pan with very hot oil. Set aside.
Step 4
Present the rice in the paella pan in which it was cooked with the lecherillas and the garlic and leeks scattered on top and the cutlets in a row in the center.
Present the rice in the paella pan in which it was cooked with the lecherillas and the garlic and leeks scattered on top and the cutlets in a row in the middle.
