Sea and Mountain Rice with Cuttlefish, Scampi and Pork Feet & Family Reserve

40 Mins
Reserva Familia

The truth is that Mar y Montanya rice is very grateful since you can put whatever you want. In this case Ramonin has put cuttlefish, cicadas and carpaccio of pig’s feet.

Good luck!

  • 80 grams per person of rice
  • Crawfish
  • Sepia
  • Pork Foot Carpaccio
  • Pig toes
  • Garlic
  • Concentrated tomato
  • 1 tablespoon per person of caramelized onion
  • Tarragon (half a teaspoon for dessert)
  • A splash of white wine
  • A splash of Cognac
  • Minced oil, garlic and parsley
  • Saffron (in this case infused)
  • Vinaigrette: three parts of oil to one of vinegar, pine nuts and chestnuts
  • Emulsion of: oil, egg, black garlic and smoked paprika
  • Salt
  • Pepper
  • Chive
  • Crusts
  • EVOO
  • 50% fish broth, 50% chicken broth (2.5 parts per 1 rice)
  1. Previously we heat the broth in a separate pot to add it later.
  2. We start by turning the scampi in the pan with a little oil, so that they leave a little taste and we will reserve them in a separate dish for later.
  3. We will start to make the sauce, we will add to the pan: the garlic, the concentrated tomato, the caramelized onion and the cuttlefish (except the spleen). We will leave it on a low heat for 3 or 4 minutes and we will stir continuously.
  4. Then we will add a splash of white wine and a little cognac. We will let it evaporate over high heat for a few minutes.
  5. Then we will chop the spleen of the cuttlefish and add it to the pan.
  6. We will add the paprika, tarragon, the diced pork feet, let it cook for 4 minutes over medium heat, stirring continuously.
  7. Add the rice (80 grams per person) and stir.
  8. We will add the broth, which we have previously heated in a separate pot, the infused harvest, the minced garlic and parsley, pepper and salt.
  9. We will leave the pan over high heat for 7 minutes for the broth to evaporate and then we will leave it for 10 more minutes over low heat.
  10. We will add the scampi in the center of the pan and the carpaccio of pork feet around the pan.
  11. Next we will add the pine nut and chestnut vinaigrette with salt and the emulsion of oil, egg, black garlic and smoked paprika on top of the scampi and carpaccio.
  12. Once ready, we will lower the heat and add the chestnuts and the wheat rinds.


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

Reserva Familia