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Vegetable rice, sobrasada and sapietas with a touch of piparras mayonnaise

by Amercook Spain

🥘 Get out your Excellence paella pan and get to work to prepare this delicious vegetable rice with sobrasada and sapietas to the spicy touch of a delicious piparras mayonnaise! A combination that will leave all your guests with their mouths open.

To prepare this creamy rice you will only need:

  • 200 g Bomba rice
  • 3 tablespoons olive oil
  • 3 dientes de ajo chopped
  • 10 snow peas or green beans
  • 100 g of fresh tomato, peeled and chopped
  • 50 g of fresh spinach
  • ½  eggplant 
  • 1 artichoke cut into thin slices
  • 800 ml chicken broth
  • Saffron, paprika, salt
  • 100 g of sobrasada
  • 250 g of cuttlefish

 

For the mayonnaise: 

  • 100 g of pickled piparras
  • 1 egg yolk
  • ½ teaspoon salt
  • 200 ml of Arbequina olive oil
  • Sal Island 

 

 

PREPARATION:

Preheat the oven to 200ºC

In a paella, pour the olive oil  and sauté the cuttlefish. Reserve. Sauté the garlic until lightly browned. Add the peas or green beans cleaned of strings and cut in two lengthwise and let them sauté. 

Add the diced aubergine and thinly sliced ​​artichokes. Let them start to brown. 

Then add the tomato, peeled and finely chopped, and finally the fresh spinach. When they have reduced, add a teaspoon of paprika. 

Raise the fire, add the saffron, the broth and wait for the boiling to begin. 

Add the rice and spread it well over the paella. Let it boil over high heat for 10 minutes and put in the oven at 200º until it is done (approximately 8 minutes).

For the mayonnaise, cut the piparras into pieces. Blend them with the mixer, add the salt and the egg yolk. Blend again and add the oil in a thread until the mayonnaise sets.

When it comes out of the oven, add the reserved cuttlefish and season with points of sobrasada and piparras mayonnaise.

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