Arròs a la cassola
Serves 1
Directions
- 1Season the pork ribs and botifarra with salt and pepper.
- 2Add the pork ribs to a pot with hot oil.
- 3Add the pieces of botifarra to the pot.
- 4Once the meat is well browned, remove it from the pot.
- 5Add the diced onion and pepper to the pot.
- 6Add the chopped green beans.
- 7Grate the tomato into the pot.
- 8Add a splash of white wine.
- 9Once the base is dry, add the rice and the reserved meat.
- 10Add the hot broth, maintaining a proportion of 3 parts of liquid per 1 part of rice.
- 11Once the rice is ready, serve.
Ingredients
- costella de porc, chopped
- botifarra, cut into thick pieces
- salt (optional)
- pepper (optional)
- ceba, diced
- pebrot, diced
- mongeta tendra, chopped
- tomàquet, grated
- vi blanc
- arròs
- brou, heated
Equipment
wooden boardknifebowlpottongsgraterladlespatula
Tips
- You can make the broth with water.
- Maintain a ratio of 3 parts liquid to 1 part rice (e.g., 300g broth for 100g rice).
