Spanish rice recipe
In Valencia, paella is no joke. Only a few traditional recipes are worthy of that name; everything else, no matter how tasty, is just “arroz” (rice) cooked in a paella pan. So, we’ve dubbed this dish “arroz con cosas” (rice with things)—with the “cosas” being mushrooms, Iberian secreto pork, and delicious foie gras.
Paella Pan: 50 cm
Sofrito (sautéed veggies):
- Extra Virgin Olive Oil (AOVE): 5 tablespoons
- Red Onions: 3, finely chopped
- Garlic Cloves: 2, minced
- Choricero Peppers or Ñoras: 2, rehydrated
- Roma Tomatoes: 3, grated
Rice: Spanish Bomba Rice, 80g per person (640g total)
Secreto (Iberian pork): 50g per person (400g total)
Saffron Infusion: Prepare before cooking
Broth: Beef or chicken broth, approximately 2 liters
Boletus Mushrooms: 50g per person (400g total), sliced
Foie Gras (Fua): 50g, frozen for grating
Rosemary Aioli:
- 1 egg
- Sunflower Oil (enough for a smooth mayonnaise consistency)
- 1 garlic clove
- 1 sprig of rosemary
1. Prepare the "Ñoras" or "Choricero" pepper (Dried Spanish pepper):
One hour before cooking, rehydrate the dryed pepper in hot water. Once softened, remove the seeds and separate the flesh from the skin. Set aside.
2. Make the Sofrito:
Finely chop the onions, garlic, and tomatoes. Prepare the mushrooms and ñoras as described.
Heat the olive oil in the paella pan over medium-high heat.
Sear the whole Secreto pork on all sides until browned. Remove from the pan and set aside.
In the same oil, add the onions and sauté until they become translucent.
Add the garlic and cook for an additional minute.
Stir in the mushrooms, grated tomatoes, and the ñoras flesh. Cook everything over medium heat for 10-15 minutes, stirring occasionally, until the sofrito is well combined and slightly reduced.
3. Cook the Rice:
Once the sofrito is ready, add the Bomba rice to the pan. Stir well to coat the rice with the sofrito, and allow it to toast slightly for about 5 minutes.
Pour in the saffron infusion and broth, stirring gently to combine. Also add sherry wine.
Cook the paella for a total of 18 minutes: start with high heat for the first 5 minutes, then reduce to medium-low for the remaining 13 minutes. Avoid stirring the rice once the liquid is added.
After cooking, remove the pan from heat, cover with aluminum foil, and let it rest for 5 minutes.
4. Finish and Serve:
While the paella rests, slice the Secreto into bite-sized pieces and grate the frozen foie gras over the top of the paella.
Prepare the rosemary aioli by blending the egg, garlic, rosemary, and sunflower oil until thick and smooth, like mayonnaise.
Serve the paella directly from the pan, with the rosemary aioli on the side or drizzled on top according to taste.
