Rice with veal shank

4 servings

Ingredients

400 g of rice
250 g of chickpeas
250 ml of olive oil
2 blood sausages (morcillas) with onion
2 kg of veal shank
1 ripe tomato
1 onion
50 g of cooking chorizo
Food coloring and salt
4 cloves of minced garlic

Preparation

Boil the veal shank for approximately 1 hour and 30 minutes. Then, debone and chop it, reserving it with the broth for later use.

In a clay pot with olive oil, sauté the chopped onion, the blood sausage, the chorizo, and the garlic. Add the chopped tomato, and moisten with the veal shank broth, then add the veal and chickpeas.

Season with food coloring and salt, add the rice, and bring to a boil for fifteen to eighteen minutes until cooked.

Alicante City of Rice

“Alicante, Ciudad de Arroz” is a project designed to highlight the city’s exceptional culinary tradition, with rice as its star ingredient.

Rice is undeniably the main attraction of Alicante’s gastronomy. In fact, you could enjoy a different rice dish every day of the year. From dry and soupy rice dishes to creamy (meloso) rice, paired with seafood, vegetables, meat, or fish. Alicante’s finest products from the sea and mountains blend harmoniously with this essential ingredient to bring you the best of the flavorful and healthy Mediterranean diet. These rice dishes, all prepared with Mediterranean passion, can be perfectly paired with the renowned Alicante DOP wines.