Arròs De Muntanya Recipe

Name: La Catalanas ARRÒS DE MUNTANYA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g Spanish Bomba rice; 1 tsp Saffron threads; 200 g Botifarra sausage; 300 g Pork ribs; 200 g Chorizo-Cantimpalo sausage; 4 tbs Olive oil; 4 cloves Garlic cloves, minced; 1 medium Onion, chopped; 1 l Chicken or vegetable broth; to taste Salt; to taste Black pepper; to taste Fresh parsley, chopped (for garnish)

Inspired by La Catalana

Time1h

Serves4

Spanish Bomba rice, saffron with Botifarra sausage, pork ribs and chorizo- cantimpalo sausage

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Ingredients

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Main Ingredients

14 1/8 oz (400 g) Spanish Bomba rice

1 tsp saffron threads

7.05 oz (200 g) Botifarra sausage

10.6 oz (300 g) Pork ribs

7.05 oz (200 g) Chorizo-Cantimpalo sausage

4 tbs olive oil

4 cloves Garlic cloves, minced

1 medium Onion, chopped

4 1/4 cup (1 l) Chicken or vegetable broth

to taste Celtic sea salt

to taste black pepper

to taste Fresh parsley, chopped (for garnish)

Method

Cooking Instructions

Prepare the Sausages and Ribs

In a large paella pan or skillet, heat the olive oil over medium heat. Add the Botifarra sausage, pork ribs, and chorizo-Cantimpalo sausage. Cook until browned on all sides. Remove and set aside.

Sauté Vegetables

In the same pan, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add Rice and Saffron

Stir in the Bomba rice and saffron threads, coating the rice with the oil and mixing well for about 2 minutes.

Combine Broth and Seasoning

Pour in the chicken or vegetable broth. Season with salt and black pepper to taste. Bring to a boil.

Add Back the Meats

Once boiling, reduce heat to a simmer. Add the cooked sausages and ribs back into the pan. Cover and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Rest and Serve

Remove from heat and let the dish rest for 5 minutes. Fluff the rice with a fork and garnish with fresh chopped parsley before serving.