members recipes

Alberto\'s delicious rice speciality - with a suprisingly harmonious combination of tastes from the earth and the sea.

Ingredients
400 g Octopus boiled in salted water sliced 0.5 cm thick

250 g Iberian paprika pork ribs (if not available, lightly dusted Iberian pork ribs with powdered paprika)

5 cups stock from boiledOctopus (if purchased precooked, use chicken stock)

1.5 cups rice (bomba or Arborio rice )

Half a roasted red pepper (150 degrees Cº approx 20 - 30 minutes)

2 cloves of garlic - roasted with skin (20 minutes 150ºC)

1 red onion diced

200 g flat green beans cut into julienne strips

1 shallot

2 cloves garlic finely chopped

0.5 red tomato peeled and diced

Salt and black pepper to taste

0.5 glass Fino Quinta or dry sherry

Virgin Olive oil (0.4º)

2 teaspoons tomato concentrate

Method
Onion and raw garlic are sautéed in virgin olive oil, add roasted pepper (peeled and diced), tomato finally add roasted garlic without skin. Cook until the onion is golden and tomato reduced.

Next add concentrated tomato and green beans and cook for a further 5 minutes.

Add rice and sauté at high temperature for 2 or 3 minutes to seal rice stirring so that it doesn’t stick

Add ribs, octopus and dry sherry and leave to simmer for 1 minute until the sherry has reduced to half of the original amount.

Add stock.

Cook for 15 to 17 minutes (depending on rice).

For final cooking remove from heat.

To achieve a smooth creamy consistency add a small of amount of stock which is added in the last couple of minutes of cooking.

Finally, serve warm and enjoy in good company… Accompany with a good young Pino Griglio red wine .