# Arroz de secreto al vermut rojo

A delicious rice dish made with Iberian pork, artichokes and wild asparagus with a touch of red vermouth.

- Servings: 4 servings
- Cuisine: Spanish
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. Clean the artichokes and cut them into small slices.
2. Chop the wild asparagus.
3. Cut the Iberian pork in bite-sized pieces and season with salt and pepper.
4. Prepare grated tomato, chopped onion, salmorreta and soy sauce.
5. Fry the asparagus for 2 minutes and set aside.
6. Cook the artichokes over low heat until tender and remove.
7. Fry the Iberian pork until it begins to brown and remove to the edges.
8. Add purple onion, grated tomato, salmorreta, soy sauce and a glass of red vermouth.
9. When it reduces and the sofrito looks like a marmalade, add the meat broth, the saffron infusion and the rice.
10. Spread the rice well and halfway through cooking add the artichokes.
11. Add the asparagus five minutes before the end.

## 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

## Source

- Original video: https://www.instagram.com/share/BAJryZbN1P/
- Recipe page: https://www.cliprecipe.com/recipe/58e74bde-caee-47b4-aebc-7824893fa8a0
- Extracted: 2025-05-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt