Arroz de secreto al vermut rojo

Serves 4
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Directions

  1. 1Clean the artichokes and cut them into small slices.
  2. 2Clean the artichokes and cut them into small slices.
  3. 3Clean the artichokes and cut them into small slices.
  4. 4Chop the wild asparagus.
  5. 5Chop the wild asparagus.
  6. 6Chop the wild asparagus.
  7. 7Cut the Iberian pork in bite-sized pieces and season with salt and pepper.
  8. 8Cut the Iberian pork in bite-sized pieces and season with salt and pepper.
  9. 9Cut the Iberian pork in bite-sized pieces and season with salt and pepper.
  10. 10Prepare grated tomato, chopped onion, salmorreta and soy sauce.
  11. 11Prepare grated tomato, chopped onion, salmorreta and soy sauce.
  12. 12Prepare grated tomato, chopped onion, salmorreta and soy sauce.
  13. 13Fry the asparagus for 2 minutes and set aside.
  14. 14Fry the asparagus for 2 minutes and set aside.
  15. 15Fry the asparagus for 2 minutes and set aside.
  16. 16Cook the artichokes over low heat until tender and remove.
  17. 17Cook the artichokes over low heat until tender and remove.
  18. 18Cook the artichokes over low heat until tender and remove.
  19. 19Fry the Iberian pork until it begins to brown and remove to the edges.
  20. 20Fry the Iberian pork until it begins to brown and remove to the edges.
  21. 21Fry the Iberian 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 sofrito looks like a marmalade, add the meat broth, the saffron infusion and the rice.
  26. 26When it reduces and the sofrito looks like a marmalade, add the meat broth, the saffron infusion and the rice.
  27. 27When it reduces and the sofrito looks like a marmalade, add the meat broth, the saffron infusion and the rice.
  28. 28Spread the rice well and halfway through cooking add the artichokes.
  29. 29Spread the rice well and halfway through cooking add the artichokes.
  30. 30Spread the rice well and halfway through cooking add the artichokes.
  31. 31Add the asparagus five minutes before the end.
  32. 32Add the asparagus five minutes before the end.
  33. 33Add the asparagus five minutes before the end.

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

  • 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