Arroz de Costillas al Vermut
Serves 4
Directions
- 1Sauté the ribs in a pot with oil and season with salt and pepper.
- 2When they are golden brown, add half a glass of red vermouth and the vegetables that are listed in the video description.
- 3Sauté everything until they are poached.
- 4Add the grated tomato, sweet paprika and fill with water.
- 5Cook everything over medium heat for one hour.
- 6Meanwhile, clean the artichokes and cut them as small as you can.
- 7Then, grate the tomato and onion.
- 8In the paella pan, put olive oil and sauté the artichokes until they are well cooked, then set aside.
- 9Add the onion now, cook it and reduce it with a little salt and water.
- 10Then add the sweet paprika and then the tomato.
- 11Now add a pinch of salt, half a glass of red vermouth and let it reduce.
- 12Next, add the strained broth.
- 13When it boils, add the saffron and the Dacsa rice with designation of origin from Valencia.
- 14Finally, 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
- 3 alcachofas
- 0.5 cebolla morada
- 1 tomate
- 1 cdta Pimentón dulce
- 0.5 vaso vermut rojo
- 0.2 gramos Azafrán molido
- 11 cl oliva virgen extra
- al gusto Sal fina y agua
- Costillas cocidas
- Caldo de la cocción de las costillas
- 500 gr costilla carnosa troceada
- Sal fina y pimienta negra
- 0.5 vaso vermut rojo
- 2 zanahorias cortadas en rodajas
- 1 cebolla cortada en cuartos
- 1 puerro cortado en rodajas
- 1 apio cortado en trozos
- 2 dientes de ajo cortados finamente
- 1 tomate rallado
- 1 cdta pimentón dulce
- 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.
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