Arroz de Costillas

78 mins
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. 4Add red vermouth and the vegetables.
  5. 5Add red vermouth and the vegetables.
  6. 6Add red vermouth and the vegetables.
  7. 7Sauté everything until it is poached.
  8. 8Sauté everything until it is poached.
  9. 9Sauté everything until it is poached.
  10. 10Add the grated tomato, sweet paprika, fill with water and cook everything over medium heat for an hour.
  11. 11Add the grated tomato, sweet paprika, fill with water and cook everything over medium heat for an hour.
  12. 12Add the grated tomato, sweet paprika, fill with water and cook everything over medium heat for an hour.
  13. 13Clean the artichokes and cut them into small pieces.
  14. 14Clean the artichokes and cut them into small pieces.
  15. 15Clean the artichokes and cut them into small pieces.
  16. 16Grate the tomato and onion.
  17. 17Grate the tomato and onion.
  18. 18Grate the tomato and onion.
  19. 19In the paella pan, put olive oil and sauté the artichokes until they are well cooked.
  20. 20In the paella pan, put olive oil and sauté the artichokes until they are well cooked.
  21. 21In the paella pan, put olive oil and sauté the artichokes until they are well cooked.
  22. 22Reserve the artichokes.
  23. 23Reserve the artichokes.
  24. 24Reserve the artichokes.
  25. 25Add the onion, cook it and reduce it with a little salt and water.
  26. 26Add the onion, cook it and reduce it with a little salt and water.
  27. 27Add the onion, 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 and half a glass of red vermouth and let it reduce.
  32. 32Now add a pinch of salt and half a glass of red vermouth and let it reduce.
  33. 33Now add a pinch of salt and half a glass of red vermouth and let it reduce.
  34. 34Next, add the broth and when it boils, add the saffron and rice.
  35. 35Next, add the broth and when it boils, add the saffron and rice.
  36. 36Next, add the broth and when it boils, add the saffron and rice.
  37. 37Finally, rectify the salt and add the cooked ribs and the artichokes.
  38. 38Finally, rectify the salt and add the cooked ribs and the artichokes.
  39. 39Finally, rectify the salt and add the cooked ribs and the artichokes.

Ingredients

  • 400 gr rice Categoría Extra with D.O. Arroz de Valencia from Arroz Dacsa
  • 400 gr rice Categoría Extra with D.O. Arroz de Valencia from Arroz Dacsa
  • 400 gr rice Categoría Extra with D.O. Arroz de Valencia from Arroz Dacsa
  • 3 artichokes
  • 3 artichokes
  • 3 artichokes
  • 0.5 red onion
  • 0.5 red onion
  • 0.5 red onion
  • 1 tomato
  • 1 tomato
  • 1 tomato
  • 1 cdta sweet paprika
  • 1 cdta sweet paprika
  • 1 cdta sweet paprika
  • 0.5 vaso red vermouth
  • 0.5 vaso red vermouth
  • 0.5 vaso red vermouth
  • 0.2 grams ground saffron
  • 0.2 grams ground saffron
  • 0.2 grams ground saffron
  • 11 cl extra virgin olive oil
  • 11 cl extra virgin olive oil
  • 11 cl extra virgin olive oil
  • al gusto fine salt
  • al gusto fine salt
  • al gusto fine salt
  • al gusto water
  • al gusto water
  • al gusto water
  • cooked ribs
  • cooked ribs
  • cooked ribs
  • cooking broth from the ribs
  • cooking broth from the ribs
  • cooking broth from the ribs
  • 500 gr ribs, meaty and chopped
  • 500 gr ribs, meaty and chopped
  • 500 gr ribs, meaty and chopped
  • fine salt
  • fine salt
  • fine salt
  • black pepper
  • black pepper
  • black pepper
  • 0.5 vaso red vermouth
  • 0.5 vaso red vermouth
  • 0.5 vaso red vermouth
  • 2 carrots cut into slices
  • 2 carrots cut into slices
  • 2 carrots cut into slices
  • 1 onion cut into quarters
  • 1 onion cut into quarters
  • 1 onion cut into quarters
  • 1 leek cut into slices
  • 1 leek cut into slices
  • 1 leek cut into slices
  • 1 celery cut into pieces
  • 1 celery cut into pieces
  • 1 celery cut into pieces
  • 2 garlic cloves cut finely
  • 2 garlic cloves cut finely
  • 2 garlic cloves cut finely
  • 1 grated tomato
  • 1 grated tomato
  • 1 grated tomato
  • 1 cdta sweet paprika
  • 1 cdta sweet paprika
  • 1 cdta sweet paprika
  • 4 liters water
  • 4 liters water
  • 4 liters water

Equipment

panspoonknife

Tips

  • Cooking time: 16-18 min.
  • Intensity of the fire: 6-7 min. intense fire, the rest moderate.
  • Add salt to: artichokes, sofrito and broth.
  • Proportions approximate broth / rice:
  • paella 70cm: 4,5 / 1
  • paella 60cm: 3,5 / 1
  • paella 50cm: 3 / 1