Preparation Time
60 minutes
Note
A flavorful and juicy rice dish, with tender ribs that fall apart and a broth rich in aromas. It's one of those dishes that wins everyone over at the table. The key lies in a well-made sofrito and maintaining the perfect amount of broth so that it stays creamy and not dry.
Ingredients
(4 people)
- 500 g of chopped pork ribs
- 300 g of rice (bomba or similar, that absorbs liquid)
- 1.2 liters approximately of meat or vegetable broth (adjust according to whether you want it soupier or thicker)
- 1 large onion
- 1 red bell pepper
- 2 grated ripe tomatoes (or 200 g of crushed tomato)
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig of rosemary or thyme (optional)
- 1 teaspoon of sweet paprika
- 2 tablespoons of white wine or beer
Instructions
Preparation
1. Brown the meat
- In a large pot or deep paella pan, heat a little oil and brown the ribs until they are well seared.
- Withdraw and reserve.
2. Sofrito
- In the same oil, sauté the finely chopped onion, bell pepper, and garlic.
- Add the grated tomato and white wine, and let it reduce until it thickens, about 4 minutes.
- Incorporate the paprika and mix quickly to prevent it from burning.
3. Incorporate the meat and the broth
- Return the ribs to the pot.
- Add the bay leaf, the rosemary, and the hot broth.
- Cook over medium heat for 20 minutes, covered, so that the meat releases its flavor.
4. Add the rice
- Salt rectification.
- Add the rice along with the saffron.
- Cook over medium-high heat uncovered for the first 8 minutes, then reduce to medium-low for another 10 minutes, stirring occasionally to achieve a creamy consistency.
- Turn off the heat, cover, and let it rest for 2 minutes.
- Before serving, sprinkle chopped fresh cilantro on top.
Guideline ratio: 1 part rice to 3.5–4 parts broth (adjust according to the type of rice and the intensity of the boil).
Servings
4 people