Total mountain flavor and aroma. You can also add some mushrooms, some vegetables … well … rice of the good ones, unless you eat a lot, as a single dish it is ideal.
Enjoy it!
BY @guiaramonin
- 100 grams per person of rice
- 240g of pork rib
- 120g rabbit
- 120g of sausages
- 120g of Chicken
- Slices of black sausage
- Sautéed: Garlic, green and red pepper, artichokes, sweet paprika, tarragon, natural tomato, a splash of stale wine, 1 tablespoon per person of caramelized onion sauce.
- Saffron (in this case infused)
- Rosemary
- Thyme
- Salt
- Pepper
- Parsley
- EVOO
- Chicken Broth (2 and a half parts for 1 rice)
- At the same time, heat the chicken broth in a separate pot.
- To start, we cook the pork rib, the rabbit, the sausages, and the chicken with oil.
- Next, we will add to the paella the garlic, the green and red pepper, the artichokes, sweet paprika, tarragon, natural tomato, a splash of stale wine, a tablespoon per person of caramelized onion and tomato sauce and we will stir over medium heat for 5 minutes until the alcohol has evaporated.
- Next, add the rice (100 grams per person) and stir to integrate it into the sauté for 3 minutes.
- Add the chicken broth to the paella, which we have previously heated in a separate pot, the infused sugar harvest, salt and pepper.
- We leave the paella over high heat for 5 minutes for the broth to evaporate and stir continuously. Then we will leave it for 12 more minutes over low heat.
- To finish, we distribute some slices of black sausage, chopped parsley, a few sprigs of rosemary and thyme and we will burn them to achieve a total mountain aroma.
- We will let it rest for 5 minutes and ready to eat.
Milesimé Rosé I CAVA GRAN RESERVA BRUT ROSÉ
The palate is both luscious and fresh. Delightful, intense effervescence coats the mouth in magnificent creaminess. The cava unfolds to display its full aromatic richness, enveloping the palate in wonderful sensations. A magnificent rosé cava where the varietal fruit aromas of Pinot Noir meet notes of extended aging.
