A tasty rice made from iberian products finished with “patatera”, a mixture of iberian pork fat and typical Caceres mashed potatoes, and fried quail eggs. Ideal to enjoy with the Reserva de la Familia cava.
BY @guiaramonin
- 100 g per person of extra rice
- Iberic secret
- Iberian bacon
- Iberian black pudding
- Iberian potato
- Quail eggs
- Iberian ham
- Green pepper
- Young garlic
- Garlic
- Parsley
- Paprika
- 1 tablespoon per person of caramelized onion
- A splash of dry Jerez
- Salt and pepper
- AOVE
- Chicken broth (2.5 parts per 1 of rice)
- Cover the paella with very little oil and add the iberian secret. Once cooked, we reserve it separately.
- Next, start with the sauce. Adding to the paella the green pepper, the young garlic and the garlic, once these ingredients are soft, continue with the sauce.
- Add the iberian bacon, the blood sausage, the tomato, the caramelized onion, and a drizzle of dry Jerez.
- Add the paprika and let the sauce cook over low heat for approximately 10 minutes.
- Add the rice and the iberian secret that we have previously cooked, and stir with a wooden spoon, over low heat.
- Add the broth, previously heated in a separate pot, and cook over medium heat for approximately 12 minutes.
- When there is very little broth left on the rice, stop cooking, cover and let it rest.
- Once the paella is finished, add the iberian “patatera”, the quail eggs and the Iberian ham.
Reserva de la Familia | Cava Gran Reserva Brut Nature
The tremendously seductive cava; Fresh, vibrant and with a long finish that invites you to repeat.
The tremendously seductive cava; Fresh, vibrant and with a long finish that invites you to repeat.
