Scallop Rice and Iberian Ham with Squid & Family Reserve

• 100 grams per person of rice
• Scallops
• Iberian Ham
• Squid
• Sofrito: Leek, shallot, garlic, red pepper, 1 tablespoon per person of onion and tomato sauce, a splash of white wine, parsley, paprika, saffron.
• All
• Parsley
• OOVE
• Salt
• Pepper
• Fish broth (2 and a half parts for 1 of rice)

1. On the one hand we will heat the fish broth in a part pot and reserve it to add it when we have the sauce done.
2. To begin, we will mark the scallops in the pan with a little oil over high heat and we will reserve them separately, for once we have just cooked the rice.
3. Also, we will put the chopped ham for 10 seconds in the pan with the oil so that it takes on flavor and we will reserve it separately with the scallops.
4. We will start to make the sauce, we will add to the pan: the squid, garlic, leek, shallot, red pepper, parsley, a tablespoon per person of onion and tomato sauce, paprika, saffron and a splash of white wine. We will leave it on a low heat for 10 minutes, stirring continuously so that the oil harmonizes.
5. Next we will add the sliced ​​ham and the scallops that we have reserved previously.
6. Add the rice (100 grams per person) and stir.
7. We will add the broth to the pan, which we have previously heated in a separate pot.
8. We will add the infused saffron, salt and pepper.
9. We will leave the pan over high heat for 5 minutes for the broth to evaporate and then we will leave it for 12 more minutes over low heat.
10. Finally, we will add more scallops and slices of Iberian ham on top of the rice distributed throughout the pan.
11. Once ready, add a little parsley on top and enjoy.

Reserva Família I CAVA GRAN RESERVA BRUT NATURE

Extremely seductive, with a fresh, pleasant texture and long finish.