KB3LAZ
05-31-2013, 08:17 PM
So, not being fond of many seafood's I have made rice my go to dish here in Spain. Whereas I do like some seafood such as shrimp, squid, and octopus I do not like fish, mussels, clams, oysters, etc.
Another reason I have taken up rice is that it is filling and that it can be made with anything. I particularly like it because the beef in Alicante is absolute scrap. So, I improvise.
My favorite dish to make is more or less Arroz con secreto (de cerdo) y setas.
So, what exactly is it? More or less it is a Paellea style Alicantina arrocito (small rice). True Paella comes from Valencia rather than Alicante and therefore other rice is called arrocito.
Anyway, it is rice (bomba is the go to choice but any round rice will work), mushrooms (I prefer portobello), runner beans, butter beans, and beef stock.
Ingredients
rice
secreto de cerdo (pork serlion or pork shoulder.)
butter beans
portobello mushrooms
runner beans (green beans will work in a pinch)
onion
garlic
olive oil
cumin
salt
pepper
liquid beef stock
no sugar added tomato sauce
How to make it.
First you start with a Paella pan. Not using such is sacrilegious. If you do not have one an omelette pan or wok are decent substitutes. If you dont have either of those just use what you have. ;) It wont be correct but it will still taste good.
Boil your beans in 1 liter of beef stock and set aside.
Layer the bottom of the pan with olive oil and heat on high until it starts to crack. Add in diced garlic (2 cloves), diced onion (half an onion), and 10 medium sized portobello mushrooms (quartered). Cook until caramelized. Remove everything and add 1 pound pork (cubed) and cook (still on high heat) until browned. Remove your pork. Add three cups of rice, stir for 2 minutes and add 6 ounces of tomato sauce. Stir once more until the rice is covered. Add your beef stock (about 6 cups), a pinch of salt and pepper, and 1 teaspoon of cumin. Wait for your rice to boil. Once it starts to boil back the heat down to medium and let cook for about 20 minutes or until all water is gone. Turn of the rice, cover, and let sit for 20 minutes. If done correct the rice on the bottom should be a nice thick crust. It should be browned but not burnt.
Such rice goes well with a small scoop of homemade garlic mayo mixed in. This is on your own plate. The scoop should be about one table spoon. Or you can use lemon. Or nothing for that matter. It is up to you.
So, what kind of rice dishes do you like?
Another reason I have taken up rice is that it is filling and that it can be made with anything. I particularly like it because the beef in Alicante is absolute scrap. So, I improvise.
My favorite dish to make is more or less Arroz con secreto (de cerdo) y setas.
So, what exactly is it? More or less it is a Paellea style Alicantina arrocito (small rice). True Paella comes from Valencia rather than Alicante and therefore other rice is called arrocito.
Anyway, it is rice (bomba is the go to choice but any round rice will work), mushrooms (I prefer portobello), runner beans, butter beans, and beef stock.
Ingredients
rice
secreto de cerdo (pork serlion or pork shoulder.)
butter beans
portobello mushrooms
runner beans (green beans will work in a pinch)
onion
garlic
olive oil
cumin
salt
pepper
liquid beef stock
no sugar added tomato sauce
How to make it.
First you start with a Paella pan. Not using such is sacrilegious. If you do not have one an omelette pan or wok are decent substitutes. If you dont have either of those just use what you have. ;) It wont be correct but it will still taste good.
Boil your beans in 1 liter of beef stock and set aside.
Layer the bottom of the pan with olive oil and heat on high until it starts to crack. Add in diced garlic (2 cloves), diced onion (half an onion), and 10 medium sized portobello mushrooms (quartered). Cook until caramelized. Remove everything and add 1 pound pork (cubed) and cook (still on high heat) until browned. Remove your pork. Add three cups of rice, stir for 2 minutes and add 6 ounces of tomato sauce. Stir once more until the rice is covered. Add your beef stock (about 6 cups), a pinch of salt and pepper, and 1 teaspoon of cumin. Wait for your rice to boil. Once it starts to boil back the heat down to medium and let cook for about 20 minutes or until all water is gone. Turn of the rice, cover, and let sit for 20 minutes. If done correct the rice on the bottom should be a nice thick crust. It should be browned but not burnt.
Such rice goes well with a small scoop of homemade garlic mayo mixed in. This is on your own plate. The scoop should be about one table spoon. Or you can use lemon. Or nothing for that matter. It is up to you.
So, what kind of rice dishes do you like?