“Pluma ibérica” rice with cuttlefish and artichokes & Milesimé Rosé

• 100 g of rice per person
• 600 g of “pluma ibérica”
• 1 big cuttlefish
• 3 artichokes
• Chopped garlic
• Parsley
• “Ñora”
• Onion and tomato sauce
• A splash of white wine
• A splash of vermouth
• Salt
• Pepper
• Sprig of rosemary
• Vegetables soup

1. Fry the “pluma ibérica” and also brown the artichokes. Then, separate.
2. Add olive oil to the pan and fry the garlic and parsley, immediately adding part of the secret, some artichokes and the candied cuttlefish.
3. A splash of vermouth and white wine. Season with ñora, fried onion and tomato and let it reduce.
4. Pour the rice, integrate it and add the broth as we work.
5. Season with salt and pepper.
6. 5 minutes from the end, add “pluma ibérica” and artichokes.
7. At the end, burn rosemary and cover to absorb the aroma. Give the final touch with salt flakes on the meat.

Milesimé Rosé I CAVA GRAN RESERVA BRUT ROSÉ

The palate is both luscious and fresh. Delightful, intense effervescence coats the mouth in magnificent creaminess.