Arroz de secreto al vermut rojo

Serves 4
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Directions

  1. 1Clean the artichokes and cut into small slices.
  2. 2Clean the artichokes and cut into small slices.
  3. 3Clean the artichokes and cut into small slices.
  4. 4Chop the wild asparagus.
  5. 5Chop the wild asparagus.
  6. 6Chop the wild asparagus.
  7. 7Cut the pork secreto into bite-sized pieces and season with salt and pepper.
  8. 8Cut the pork secreto into bite-sized pieces and season with salt and pepper.
  9. 9Cut the pork secreto into bite-sized pieces and season with salt and pepper.
  10. 10Prepare grated tomato, chopped onion and salmorreta.
  11. 11Prepare grated tomato, chopped onion and salmorreta.
  12. 12Prepare grated tomato, chopped onion and salmorreta.
  13. 13Sauté the asparagus for 2 minutes and reserve.
  14. 14Sauté the asparagus for 2 minutes and reserve.
  15. 15Sauté the asparagus for 2 minutes and reserve.
  16. 16Sauté the artichokes over low heat until tender and remove.
  17. 17Sauté the artichokes over low heat until tender and remove.
  18. 18Sauté the artichokes over low heat until tender and remove.
  19. 19Sauté the pork until it begins to brown and remove to the edges.
  20. 20Sauté the pork until it begins to brown and remove to the edges.
  21. 21Sauté the pork until it begins to brown and remove to the edges.
  22. 22Add purple onion, grated tomato, salmorreta, soy sauce and a glass of red vermouth.
  23. 23Add purple onion, grated tomato, salmorreta, soy sauce and a glass of red vermouth.
  24. 24Add purple onion, grated tomato, salmorreta, soy sauce and a glass of red vermouth.
  25. 25When it reduces and the sauce is like a marmalade, add the meat broth and saffron infusion.
  26. 26When it reduces and the sauce is like a marmalade, add the meat broth and saffron infusion.
  27. 27When it reduces and the sauce is like a marmalade, add the meat broth and saffron infusion.
  28. 28Add the rice.
  29. 29Add the rice.
  30. 30Add the rice.
  31. 31Spread the rice well, and halfway through cooking, add the artichokes.
  32. 32Spread the rice well, and halfway through cooking, add the artichokes.
  33. 33Spread the rice well, and halfway through cooking, add the artichokes.
  34. 34Five minutes before the end, add the wild asparagus and it is ready.
  35. 35Five minutes before the end, add the wild asparagus and it is ready.
  36. 36Five minutes before the end, add the wild asparagus and it is ready.

Ingredients

  • 400 gr arroz Categoría Extra con D.O Arroz de Valencia
  • 400 gr arroz Categoría Extra con D.O Arroz de Valencia
  • 400 gr arroz Categoría Extra con D.O Arroz de Valencia
  • 2 alcachofas
  • 2 alcachofas
  • 2 alcachofas
  • 100 gr espárragos trigueros
  • 100 gr espárragos trigueros
  • 100 gr espárragos trigueros
  • 300 gr secreto de cerdo
  • 300 gr secreto de cerdo
  • 300 gr secreto de cerdo
  • sal
  • sal
  • sal
  • pimienta negra
  • pimienta negra
  • pimienta negra
  • 0.5 cebolla morada
  • 0.5 cebolla morada
  • 0.5 cebolla morada
  • 1 tomate
  • 1 tomate
  • 1 tomate
  • 2 c/s salmorreta
  • 2 c/s salmorreta
  • 2 c/s salmorreta
  • 1 c/s salsa de soja
  • 1 c/s salsa de soja
  • 1 c/s salsa de soja
  • 1 vaso vermut rojo
  • 1 vaso vermut rojo
  • 1 vaso vermut rojo
  • Aove
  • Aove
  • Aove
  • caldo de carne
  • caldo de carne
  • caldo de carne
  • infusión de azafrán
  • infusión de azafrán
  • infusión de azafrán

Tips

  • 16 minutos de cocción del arroz, 5 min a fuego alto, 5 min a fuego medio y 6 min a fuego bajo.
  • Proporción caldo/arroz: 3 partes de caldo por 1 de arroz.
  • c/s: cucharada sopera
  • Para reducir la cebolla, sofríela y cuando empiece a dorarse añade un vaso de agua, deja que evapore y repites el proceso las veces que quieras hasta que veas la cebolla a tu gusto.
Arroz de secreto al vermut rojo | Clip Recipe