Hi all.
This dish is a kind of meat “paella”, but not the traditional recipe.
Commonly this is a dish that you cook for a Sunday lunch with the family or friends. Or also when you go to the countryside for a lunch.
It is typical that the recipes change in different areas of the country. In the area where I come from, this is the way that we have been cooking it since I can remember.
Let´s go to cook it!
- 125 gr Pork shoulder
- 100 gr Tomato
- 80 gr Green pepper
- 80 gr Red pepper
- 20 gr Tomato paste
- 150 gr Arborio rice or Paella rice
- 2 Cloves Garlic
- 100 gr Onion
- 2 tsp Paprika
- 1 Ham stock cube
- 4 tbsp Olive oil
- 2 gr Fresh Thyme
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Slice the garlic.
Cut the vegetables and the meat into strips.
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First, put 1L of water and the vegetable stock and make a broth with it. We will use it during all the cooking process.
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Put the olive oil into the pan over medium heat. Add the meat cut into strips and cook them until brown. Then keep them apart.
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Add the garlic, onion and peppers and cook them until the vegetables are lightly fried (5-10 minutes). Now add the tomatoes and cook everything for 5-10 minutes more. Then it is time to add the tomato paste and one ladle of broth. Cook until liquid reduces. Then add the meat and cook all together for 5-10 minutes. Add the wine and reduce it.
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Add the rice and cook it for 5-10 minutes at medium heat. Then add broth until you cover all the rice (300-400ml) and cook it at medium heat for about 10-15 minutes. Turn the fire off and rest it for 20 minutes.
Tip: Before serving, heat the pan without move the rice. We are looking to get a small burn layer at the bottom. This will give the rice a nice flavour.
