Dry rice with iberian prey and mussels recipe
Last Updated on
Total: 40 min Diners: 2
Remember the flak Jamie Oliver got in Spain for putting chorizo in a paella? He made a mess of it, chick. And all because he decided to call it “paella de chorizo”. Here is his problem, since he was naive to put a surname to the paella. Immediately the most fanatical and staunch defenders of the denomination of origin of the authentic Valencian paella jumped on him and they made a fuss over him. However, this would not have happened if he had called it “arroz de chorizo”, “arroz con cosas” or “arroz a mí manera”.
A simple word threw him into the abyss of gastronomic dogmas. What difference does the name of the dish make if it is delicious and everyone enjoys a great paella (or rice dish)? Why this mania to defend a single saving recipe and go after all those who do not follow it to the letter? The people from Alicante are the first to defend the authorship of the paella and add, for example, ribs.
After all, the recipes are from the people; from the homes of all of us; from the hands of our ancestors who cooked with what they had at hand. A dish is so today because it drinks from the influence of many others. Is rice a Spanish invention? Nothing could be further from the truth… It came to the peninsula from the hands of the Arabs, just like tomatoes or potatoes that came from the Americas.
Tradition, modernity and use should not be contradictory terms because, precisely, take advantage of the remains of meat, fish and Vegetable Recipes that were in the fridge is what has made us devise this fantastic recipe for dry rice sea and mountain of prey and mussels. One that wakes up on a sunny Sunday craving a paella (excuse the audacity) and, given that you have to be cautious because of the bug, dares to make a successful Sunday rice on induction with the action of the oven as a finishing touch.
Spanish paella, in all its forms and varieties, is one of the most famous dishes in world gastronomy. Throughout the length and breadth of the national panorama they masterfully execute their particular versions and, all over the world, they try to emulate the one they like the most (in China they are big fans of Mercadona’s paella).
This sea and mountain rice uses some seasonal ingredients that we have in the fridge: some delicious mussels that could have ended up perfectly in a marinade, a tender and juicy Iberian pork in its best moment of mountain or a seasonal broccoli. The combinations are infinite and the only thing to keep in mind is to start with a good sofrito. As for the handling of the induction, the only thing to keep in mind is that you have to turn it around so that it cooks evenly. A teaspoon to taste the rice is your best ally.
How to make dry rice with mussels and Iberian prey
Ingredients
. White onion, 1 pc Shallot, 4 pc Green beans, 50 g Broccoli, 60 g Iberian prey, 300 g Fried tomato, 1 tablespoon Saffron, 5 threads Bomba rice, 220 g Mussels, 8 pc Mussel broth, 1 liter 200 ml Salt, 12 g Olive oil, 55 g
Step 1
Peel and cut off the ends of the green bean. Cut into 2 cm pieces and, in the same way, cut the onion and shallot into small squares.
Step 2
Cut half of the prey into small squares and fry in the paella pan with a drizzle of oil over high heat. Remove and set aside.
Step 3
Add the onion and fry with a pinch of salt until transparent and slightly browned (for 20 minutes or so).
Step 4
Separate the onion to the edges and add the broccoli. Sauté for 1 minute over high heat and set aside.
Step 5
Add the green beans to the paella and sauté for 1 minute. Add the prey in squares and the poached onion.
Step 6
With the heat high, stir everything well and add a spoonful of tomato. Scrape the bottom well to deglaze and reduce the sauce. After 30 seconds, add the saffron and salt. Mix everything quickly so that it does not stick and pour the rice. To stir and to water with the broth, to leave to strong fire, to full, during 8 minutes. Keep moving the paella over the heat source if we see that it does not boil on all sides, you have to play with the induction and turning it every 2 minutes or so to evaporate the liquid more evenly.
Step 7
Meanwhile, in a frying pan, add 3 tablespoons of oil, turn up the heat and sear the remaining half of the pork for 3 minutes on each side. Remove and slice thinly.
Step 8
Lower the heat to almost minimum and time 6 minutes more. Place the sliced prey on top and also the mussels.
Step 9
Place in the preheated oven at 250 ºC with heat up and down and leave for 3 minutes or until the broth evaporates completely and evenly.
Step 8
Place in the oven preheated to 250 ºC with heat up and down and leave for 3 minutes or until the broth evaporates completely and evenly.
