Rice with lean meat and vegetables

4 servings

Ingredients

400 g of bomba rice D.O. Calasparra
200 g of Iberian pork lean meat
4 artichokes
1/4 green pepper
1/4 red pepper
50 g of cauliflower
50 g of broad beans
2 dcl of garlic oil
50 g of cooked chickpeas

Pork rib broth:

ribs, red pepper, garlic, saffron, tomato sauce, water.

Preparation

Finely chop all the washed vegetables.

Sauté the diced pork in the same paella pan and set aside the vegetables. Add the chickpeas, then the rice, and pour in boiling rib stock (twice the volume of rice).

After 6 minutes of cooking on high heat, add the pork, adjust the salt, and place the pan in a preheated convection oven at 170°C. Remove the paella from the oven after 13 minutes. Let it rest for 3 minutes.

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.