📝 About This Recipe
Originating from the traditional winter pig slaughter (la matanza) in rural Spain, this rustic rice dish is a celebration of nose-to-tail eating and community. It is a deeply savory, 'meloso' (creamy) style rice packed with various cuts of pork, aromatic saffron, and woodsy rosemary. This dish captures the essence of the Spanish interior, offering a robust and comforting flavor profile that represents the pinnacle of traditional Castilian and Balearic home cooking.
🥗 Ingredients
The Pork Selection
- 500 grams Pork ribs (cut into small, bite-sized pieces)
- 150 grams Pork belly (Pancetta) (diced into 1cm cubes)
- 200 grams Pork loin (diced)
- 1 large link Morcilla (Spanish blood sausage) (thickly sliced)
The Sofrito and Aromatics
- 4 tablespoons Extra virgin olive oil (Spanish Picual variety recommended)
- 1 medium Onion (very finely diced)
- 1/2 piece Red bell pepper (finely diced)
- 4 pieces Garlic cloves (minced)
- 2 medium Ripe tomatoes (grated, skins discarded)
- 1 teaspoon Pimentón de la Vera (Smoked Paprika) (sweet or bittersweet)
- 1 pinch Saffron threads (toasted and crushed)
The Rice and Liquid
- 400 grams Bomba or Calasparra Rice (short-grain Spanish rice)
- 1.2 liters Rich meat stock (hot, preferably homemade pork or chicken stock)
- 1 sprig Fresh rosemary (whole)
- to taste Salt and black pepper
👨🍳 Instructions
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1
Place a large, wide paella pan or a heavy-bottomed clay pot (cazuela) over medium-high heat and add the extra virgin olive oil.
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2
Season the pork ribs, loin, and belly with salt. Brown them in the hot oil until they are deeply golden and crispy on all sides. This 'sellar' process creates the flavor base.
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3
Push the meat to the edges of the pan and add the diced onion and red pepper to the center. Sauté for 8-10 minutes until soft and translucent.
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4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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5
Add the grated tomato to the center. Cook for 5-7 minutes, stirring frequently, until the water has evaporated and the tomato has darkened and thickened into a jam-like consistency.
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6
Sprinkle the Pimentón (smoked paprika) over the sofrito. Stir quickly for only 30 seconds to avoid bitterness, then immediately add the rice.
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7
Pearl the rice (nacarar) by stirring it with the meat and vegetables for 2 minutes, ensuring every grain is coated in the flavorful oils.
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8
Pour in the hot meat stock and add the crushed saffron. Increase the heat to high and bring to a vigorous boil.
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9
Taste the broth and adjust the salt. It should taste slightly over-salted at this stage, as the rice will absorb the seasoning.
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10
Lower the heat to medium. Arrange the morcilla slices on top and nestle the rosemary sprig into the center. Do not stir the rice from this point forward.
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11
Cook for 15-18 minutes. The rice should be 'meloso'—not swimming in liquid like a soup, but moist and slightly creamy. If it dries out too fast, add a splash more hot stock.
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12
In the final 2 minutes, you can slightly increase the heat if you want to develop a 'socarrat' (caramelized crust) on the bottom, though this is more common in dry paellas.
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13
Remove the rosemary sprig. Cover the pan with a clean kitchen towel and let it rest for 5 minutes. This allows the moisture to redistribute perfectly.
💡 Chef's Tips
Always use a high-quality short-grain rice like Bomba; long-grain rice will not absorb the broth correctly and will ruin the texture. Never stir the rice after the stock has been added, as this releases too much starch and makes the dish gummy rather than 'meloso'. Toasting the saffron threads in a small piece of foil for 30 seconds before crushing them releases the maximum aroma and color. If you can't find morcilla, a high-quality chorizo can be substituted, though the flavor profile will shift from earthy to spicy. Ensure your stock is piping hot when added to the pan to avoid dropping the temperature and interrupting the cooking process.
🍽️ Serving Suggestions
Serve with a glass of bold Spanish red wine, such as a Ribera del Duero or a Crianza from Rioja. Accompany with a simple side of crusty rustic bread to soak up any remaining savory juices. A simple green salad with a sharp sherry vinaigrette provides a necessary acidic contrast to the rich pork. For an authentic touch, serve directly from the pan or cazuela in the center of the table. Offer a small bowl of 'alioli' (garlic mayonnaise) on the side for those who enjoy an extra creamy, pungent kick.