Arroz de Costillas al Vermut

Serves 4
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Directions

  1. 1Sauté the ribs in a pot with oil and season with salt and pepper.
  2. 2Sauté the ribs in a pot with oil and season with salt and pepper.
  3. 3Sauté the ribs in a pot with oil and season with salt and pepper.
  4. 4When they are golden brown, add half a glass of red vermouth and the vegetables that are listed in the video description.
  5. 5When they are golden brown, add half a glass of red vermouth and the vegetables that are listed in the video description.
  6. 6When they are golden brown, add half a glass of red vermouth and the vegetables that are listed in the video description.
  7. 7Sauté everything until they are poached.
  8. 8Sauté everything until they are poached.
  9. 9Sauté everything until they are poached.
  10. 10Add the grated tomato, sweet paprika and fill with water.
  11. 11Add the grated tomato, sweet paprika and fill with water.
  12. 12Add the grated tomato, sweet paprika and fill with water.
  13. 13Cook everything over medium heat for one hour.
  14. 14Cook everything over medium heat for one hour.
  15. 15Cook everything over medium heat for one hour.
  16. 16Meanwhile, clean the artichokes and cut them as small as you can.
  17. 17Meanwhile, clean the artichokes and cut them as small as you can.
  18. 18Meanwhile, clean the artichokes and cut them as small as you can.
  19. 19Then, grate the tomato and onion.
  20. 20Then, grate the tomato and onion.
  21. 21Then, grate the tomato and onion.
  22. 22In the paella pan, put olive oil and sauté the artichokes until they are well cooked, then set aside.
  23. 23In the paella pan, put olive oil and sauté the artichokes until they are well cooked, then set aside.
  24. 24In the paella pan, put olive oil and sauté the artichokes until they are well cooked, then set aside.
  25. 25Add the onion now, cook it and reduce it with a little salt and water.
  26. 26Add the onion now, cook it and reduce it with a little salt and water.
  27. 27Add the onion now, cook it and reduce it with a little salt and water.
  28. 28Then add the sweet paprika and then the tomato.
  29. 29Then add the sweet paprika and then the tomato.
  30. 30Then add the sweet paprika and then the tomato.
  31. 31Now add a pinch of salt, half a glass of red vermouth and let it reduce.
  32. 32Now add a pinch of salt, half a glass of red vermouth and let it reduce.
  33. 33Now add a pinch of salt, half a glass of red vermouth and let it reduce.
  34. 34Next, add the strained broth.
  35. 35Next, add the strained broth.
  36. 36Next, add the strained broth.
  37. 37When it boils, add the saffron and the Dacsa rice with designation of origin from Valencia.
  38. 38When it boils, add the saffron and the Dacsa rice with designation of origin from Valencia.
  39. 39When it boils, add the saffron and the Dacsa rice with designation of origin from Valencia.
  40. 40Finally, rectify the salt and add the cooked ribs and the artichokes that we had reserved.
  41. 41Finally, rectify the salt and add the cooked ribs and the artichokes that we had reserved.
  42. 42Finally, rectify the salt and add the cooked ribs and the artichokes that we had reserved.

Ingredients

  • 400 gr rice Categoría Extra con D.O. Arroz de Valencia
  • 400 gr rice Categoría Extra con D.O. Arroz de Valencia
  • 400 gr rice Categoría Extra con D.O. Arroz de Valencia
  • 3 alcachofas
  • 3 alcachofas
  • 3 alcachofas
  • 0.5 cebolla morada
  • 0.5 cebolla morada
  • 0.5 cebolla morada
  • 1 tomate
  • 1 tomate
  • 1 tomate
  • 1 cdta Pimentón dulce
  • 1 cdta Pimentón dulce
  • 1 cdta Pimentón dulce
  • 0.5 vaso vermut rojo
  • 0.5 vaso vermut rojo
  • 0.5 vaso vermut rojo
  • 0.2 gramos Azafrán molido
  • 0.2 gramos Azafrán molido
  • 0.2 gramos Azafrán molido
  • 11 cl oliva virgen extra
  • 11 cl oliva virgen extra
  • 11 cl oliva virgen extra
  • al gusto Sal fina y agua
  • al gusto Sal fina y agua
  • al gusto Sal fina y agua
  • Costillas cocidas
  • Costillas cocidas
  • Costillas cocidas
  • Caldo de la cocción de las costillas
  • Caldo de la cocción de las costillas
  • Caldo de la cocción de las costillas
  • 500 gr costilla carnosa troceada
  • 500 gr costilla carnosa troceada
  • 500 gr costilla carnosa troceada
  • Sal fina y pimienta negra
  • Sal fina y pimienta negra
  • Sal fina y pimienta negra
  • 0.5 vaso vermut rojo
  • 0.5 vaso vermut rojo
  • 0.5 vaso vermut rojo
  • 2 zanahorias cortadas en rodajas
  • 2 zanahorias cortadas en rodajas
  • 2 zanahorias cortadas en rodajas
  • 1 cebolla cortada en cuartos
  • 1 cebolla cortada en cuartos
  • 1 cebolla cortada en cuartos
  • 1 puerro cortado en rodajas
  • 1 puerro cortado en rodajas
  • 1 puerro cortado en rodajas
  • 1 apio cortado en trozos
  • 1 apio cortado en trozos
  • 1 apio cortado en trozos
  • 2 dientes de ajo cortados finamente
  • 2 dientes de ajo cortados finamente
  • 2 dientes de ajo cortados finamente
  • 1 tomate rallado
  • 1 tomate rallado
  • 1 tomate rallado
  • 1 cdta pimentón dulce
  • 1 cdta pimentón dulce
  • 1 cdta pimentón dulce
  • 4 litros agua
  • 4 litros agua
  • 4 litros agua

Equipment

OllaPaella

Tips

  • Tiempo de cocción 👉 16-18 min.
  • Intensidad del fuego 👉 6-7 min. fuego intenso, resto moderado.
  • Sal 👉 alcachofas, sofrito y caldo.