How good it feels on these cold days to turn on the oven and notice the warmth that it gives off while cooking an exquisite dish. And as in many families at the weekend it is very common to prepare rice, we have thought to share with you our recipe for OVEN IBERIAN RICE, a very tasty delight with Iberian secret and Iberian chorizo. Recipe from our head chef, Javier Fuentes del Río.
As always, we start with the ingredients and quantities you need for approximately 8 people.
Ingredients
- 960 GR OF BOMBA RICE
- 30 GR OF GARLIC
- 100 GR OF SPRING ONIONS
- 150 GR OF TOMATO
- 200 GR OF IBERIAN CHORIZO
- 300 GR OF IBERIAN SECRET
- 200 GR OF HAM BONES
- 2 BAY LEAVES
- 20 GR OF VIRGIN OLVIA OIL 0.4
make a broth
The first thing to do is make a broth with the ham bones and half the chorizo. We will put a saucepan with 2.5 liters of water, in which we will introduce the ham bones, half the weight of the chorizo and the green part of the spring onions, well washed. We will let it come to a boil and once it starts to boil, lower it to a minimum heat and let it cook covered for at least an hour.
The bottom of the rice
While you make the bottom of the rice, you can preheat the oven to 180º.
Now we chop the garlic and spring onion very finely. In a paella pan, fry the garlic in olive oil and, when it starts to dance, add the spring onion and sauté. Once the spring onion is soft, add the rest of the diced chorizo and the finely chopped tomato as well.
If you don't have a natural tomato, you can use a tomato sauce in the same amount.
Add a pinch of salt and let everything fry for 5 minutes.
Once the sauce is done, add the rice to pearl it and mix it with the sauce, stir for 1 minute and then add 2 and a half parts of broth to rice.
The broth must be hot so that the rice begins to boil as we add the broth.
Now you can put it in the preheated oven at 180º for 15 min.*
prepare the secret
While the rice is boiling, we are preparing the Iberian secret. Remove the fat from the external Iberian secreto and, once clean, mark over high heat on a grill or frying pan on both sides.
Take it out to a carving board and cut it into overlapping strips.
Add salt flakes.
When the rice is ready, let it rest for 5 minutes covered and, later, place the carved Iberian secret in the middle of the rice and it will be ready.
You should have a layer of loose and fine rice.
