Serves 4
Directions
- 1Make a knife cut to the garlic cloves while leaving the skin on.
- 2Heat a little olive oil in a saucepan over medium heat and add the garlic, cooking until they start to take on color.
- 3Add the rice and toast for a few minutes.
- 4Incorporate the cubed Serrano or Iberian ham and stir to combine.
- 5Add the hot chicken broth and cook on medium heat.
- 6Rectify salt if necessary.
- 7Remove from heat, let it rest for a few minutes and serve.
Ingredients
- 1 1/2 whole cabeza de ajo
- 100 g jamón ibérico
- aceite de oliva
- 200 g arroz
- 500 ml caldo de pollo
- sal (optional)
Equipment
saucepan