Directions
- 1Sauté the ribs in a pot with oil and season with salt and pepper.
- 2Add red vermouth and the vegetables.
- 3Sauté everything until it is poached.
- 4Add the grated tomato, sweet paprika, fill with water and cook everything over medium heat for an hour.
- 5Clean the artichokes and cut them into small pieces.
- 6Grate the tomato and onion.
- 7In the paella pan, put olive oil and sauté the artichokes until they are well cooked.
- 8Reserve the artichokes.
- 9Add the onion, 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 and half a glass of red vermouth and let it reduce.
- 12Next, add the broth and when it boils, add the saffron and rice.
- 13Finally, 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
- 3 artichokes
- 0.5 red onion
- 1 tomato
- 1 cdta sweet paprika
- 0.5 vaso red vermouth
- 0.2 grams ground saffron
- 11 cl extra virgin olive oil
- al gusto fine salt
- al gusto water
- cooked ribs
- cooking broth from the ribs
- 500 gr ribs, meaty and chopped
- fine salt
- black pepper
- 0.5 vaso red vermouth
- 2 carrots cut into slices
- 1 onion cut into quarters
- 1 leek cut into slices
- 1 celery cut into pieces
- 2 garlic cloves cut finely
- 1 grated tomato
- 1 cdta sweet paprika
- 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
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