Serves 4
Directions
- 1Clean the artichokes and cut them into small slices.
- 2Chop the wild asparagus.
- 3Cut the Iberian pork in bite-sized pieces and season with salt and pepper.
- 4Prepare grated tomato, chopped onion, salmorreta and soy sauce.
- 5Fry the asparagus for 2 minutes and set aside.
- 6Cook the artichokes over low heat until tender and remove.
- 7Fry the Iberian pork until it begins to brown and remove to the edges.
- 8Add purple onion, grated tomato, salmorreta, soy sauce and a glass of red vermouth.
- 9When it reduces and the sofrito looks like a marmalade, add the meat broth, the saffron infusion and the rice.
- 10Spread the rice well and halfway through cooking add the artichokes.
- 11Add the asparagus five minutes before the end.
Ingredients
- 400 gr arroz Categoría Extra con D.O Arroz de Valencia
- 2 alcachofas
- 100 gr espárragos trigueros
- 300 gr secreto de cerdo
- sal
- pimienta negra
- 0.5 cebolla morada
- 1 tomate
- 2 c/s salmorreta
- 1 c/s salsa de soja
- 1 vaso vermut rojo
- Aove
- caldo de carne
- infusión de azafrán
Tips
- The rice should be cooked for 16 minutes, 5 min on high heat, 5 min on medium heat and 6 min on low heat.
- Ratio of broth to rice: 3 parts broth to 1 part rice.
- Paella diameter: 50 cm
- c/s: tablespoon
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