Arroz meloso de carrilleras al Pedro Ximenez
Directions
- 1Clean the pork cheeks.
- 2Cut the pork cheeks into bite-sized pieces.
- 3Season with salt and pepper.
- 4Prepare the vegetables.
- 5Grate the tomato and mince the garlic.
- 6Sear the pork cheeks and set aside.
- 7Add the vegetables.
- 8Add salt.
- 9When the vegetables are poached, add the minced garlic, sweet paprika and grated tomato.
- 10Incorporate the pork cheeks, Pedro Ximenez wine, water, and bay leaves.
- 11Cover and cook over low heat for an hour and a quarter.
- 12Add the broth, salt to taste, saffron infusion, and Dacsa Albufera rice.
- 13Stir to release starch.
- 14Serve and garnish with chopped chives.
Ingredients
- 320 gr arroz variedad Albufera
- 5 carrilleras de cerdo
- a gusto sal
- a gusto pimienta
- aceite de oliva virgen extra
- 0.5 cebolla
- 0.5 puerro
- 0.5 pimiento verde italiano
- 1 zanahoria
- 2 ajos
- pimentón dulce
- 2 tomates rallados
- 1 vaso Pedro Ximenez
- 2 vasos agua
- laurel
- caldo de carne
- infusión de azafrán
- 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.
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