Arroz meloso de carrilleras al Pedro Ximenez

91 mins
Serves 4
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Directions

  1. 1Clean the pork cheeks.
  2. 2Clean the pork cheeks.
  3. 3Clean the pork cheeks.
  4. 4Cut the pork cheeks into bite-sized pieces.
  5. 5Cut the pork cheeks into bite-sized pieces.
  6. 6Cut the pork cheeks into bite-sized pieces.
  7. 7Season with salt and pepper.
  8. 8Season with salt and pepper.
  9. 9Season with salt and pepper.
  10. 10Prepare the vegetables.
  11. 11Prepare the vegetables.
  12. 12Prepare the vegetables.
  13. 13Grate the tomato and mince the garlic.
  14. 14Grate the tomato and mince the garlic.
  15. 15Grate the tomato and mince the garlic.
  16. 16Sear the pork cheeks and set aside.
  17. 17Sear the pork cheeks and set aside.
  18. 18Sear the pork cheeks and set aside.
  19. 19Add the vegetables.
  20. 20Add the vegetables.
  21. 21Add the vegetables.
  22. 22Add salt.
  23. 23Add salt.
  24. 24Add salt.
  25. 25When the vegetables are poached, add the minced garlic, sweet paprika and grated tomato.
  26. 26When the vegetables are poached, add the minced garlic, sweet paprika and grated tomato.
  27. 27When the vegetables are poached, add the minced garlic, sweet paprika and grated tomato.
  28. 28Incorporate the pork cheeks, Pedro Ximenez wine, water, and bay leaves.
  29. 29Incorporate the pork cheeks, Pedro Ximenez wine, water, and bay leaves.
  30. 30Incorporate the pork cheeks, Pedro Ximenez wine, water, and bay leaves.
  31. 31Cover and cook over low heat for an hour and a quarter.
  32. 32Cover and cook over low heat for an hour and a quarter.
  33. 33Cover and cook over low heat for an hour and a quarter.
  34. 34Add the broth, salt to taste, saffron infusion, and Dacsa Albufera rice.
  35. 35Add the broth, salt to taste, saffron infusion, and Dacsa Albufera rice.
  36. 36Add the broth, salt to taste, saffron infusion, and Dacsa Albufera rice.
  37. 37Stir to release starch.
  38. 38Stir to release starch.
  39. 39Stir to release starch.
  40. 40Serve and garnish with chopped chives.
  41. 41Serve and garnish with chopped chives.
  42. 42Serve and garnish with chopped chives.

Ingredients

  • 320 gr arroz variedad Albufera
  • 320 gr arroz variedad Albufera
  • 320 gr arroz variedad Albufera
  • 5 carrilleras de cerdo
  • 5 carrilleras de cerdo
  • 5 carrilleras de cerdo
  • a gusto sal
  • a gusto sal
  • a gusto sal
  • a gusto pimienta
  • a gusto pimienta
  • a gusto pimienta
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • 0.5 cebolla
  • 0.5 cebolla
  • 0.5 cebolla
  • 0.5 puerro
  • 0.5 puerro
  • 0.5 puerro
  • 0.5 pimiento verde italiano
  • 0.5 pimiento verde italiano
  • 0.5 pimiento verde italiano
  • 1 zanahoria
  • 1 zanahoria
  • 1 zanahoria
  • 2 ajos
  • 2 ajos
  • 2 ajos
  • pimentón dulce
  • pimentón dulce
  • pimentón dulce
  • 2 tomates rallados
  • 2 tomates rallados
  • 2 tomates rallados
  • 1 vaso Pedro Ximenez
  • 1 vaso Pedro Ximenez
  • 1 vaso Pedro Ximenez
  • 2 vasos agua
  • 2 vasos agua
  • 2 vasos agua
  • laurel
  • laurel
  • laurel
  • caldo de carne
  • caldo de carne
  • caldo de carne
  • infusión de azafrán
  • infusión de azafrán
  • infusión de azafrán
  • cebollino picado
  • cebollino picado
  • cebollino picado

Tips

  • Cook the pork cheeks for 1 hour and 15 minutes.
  • Use 4 parts of broth for 1 part of rice.
  • Cook for 16 minutes: 6 min at high heat, 5 minutes at medium heat and 5 minutes at minimum heat.
  • In the rice dishes it is possible to have a saucepan next to it with hot broth in case more needs to be added.
  • You have to move the rice so that it releases starch and is creamy.
  • Rest for 5 minutes.