Arroz con Vino Tinto
Arroz con Vino Tinto
(with asparagus spears, almond & Parmigano Reggiano)
Ingredients
For Parmesan crackling
• 80 g Parmesan, grated
For rice
• 250 g Bomba rice
• 2 tbsp onion, chopped
• 2 cloves garlic, chopped
• 200 ml red wine
• 750 ml vegetable stock
• 100 g sofrito (see sub-recipe below)
• 60 g picada (see sub-recipe below)
• 100 g green asparagus, cut into small pieces
• 1/4 tsp crushed black pepper
• salt to taste
For asparagus spears
• 20 green asparagus spears, blanched
• 30 g butter
• 1/4 tsp crushed black pepper
• salt to taste
For finishing
• 50 g toasted almond flakes
• a few edible flowers
Method
Pre-heat oven to 180° C.
For Parmesan crackling
Line a baking tray with silicone mat. Place a stainless-steel ring mould (diameter 3.1") on it.
Sprinkle uniformly with grated Parmesan and bake until light golden in colour.
Remove from oven, cool and crack into smaller pieces. Set aside.
For rice
Heat olive oil in a large heavy-bottom saucepan. Add onions and fry slowly for about 30 seconds, without letting them colour.
Add rice and turn up the heat. Fry the rice for 1-2 minutes while stirring.
Pour in the wine and continue to cook for another 1-2 minutes.
Add picada and sofrito and stir well.
Pour in the vegetable stock, add chopped asparagus and season with salt and crushed pepper.
Bring to boil while stirring occasionally.
Remove from the burner and cook in the oven for 15 to 18 minutes.
Remove from heat and stir in the butter and Parmesan. Season with salt and pepper.
For asparagus spears
In a frying pan, heat butter and add blanched asparagus spears.
Toss well and season with salt and pepper.
Assembling and finishing
Ladle the rice into suitable plates or bowls.
Decorate with asparagus spears, toasted almond flakes and Parmesan crackling.
Serve garnished with a few edible flowers.
Sofrito (sub-recipe)
Ingredients
• 1 kg tomato, skin removed and de-seeded
• 100 g onion, peeled and finely chopped
• 4 cloves garlic, finely chopped
• 1 tsp sweet paprika powder
• 3 tbsp olive oil or extra virgin olive oil
• salt to taste
Method
Heat olive oil in a pan and sauté the onions until soft. Add grated tomatoes and sweet paprika.
Continue cooking over a slow flame until dry. Adjust the seasoning.
Picada (sub-recipe)
Ingredients
• 50 g flat-leaf parsley
• 50 g almonds/hazelnut, skin removed
• 6 cloves garlic
• 1/2 tsp smoked paprika powder
• a pinch of saffron dissolved in 30 ml warm water (optional)
• sea salt to taste
• 4 tbsp olive oil
Method
Process all ingredients together into a coarse mixture with a hand blender or in a food processor. Incorporate the olive oil while processing simultaneously.
