📝 About This Recipe
Hailing from the rugged mountains of Catalonia and inland Spain, this Arroz de Montaña is a soul-warming dish that celebrates the bounty of the forest and the farm. Unlike its coastal cousin, the seafood paella, this rice is characterized by deep, earthy notes from wild mushrooms, tender pork ribs, and a rich, dark 'sofregit' base. It is a robust, communal meal traditionally cooked over an open fire, perfect for chilly evenings or a hearty family Sunday lunch.
🥗 Ingredients
The Meat and Mushrooms
- 500 g Pork ribs (costillejas) (cut into small, bite-sized pieces)
- 200 g Butifarra or high-quality pork sausage (sliced into thick rounds)
- 300 g Mixed wild mushrooms (Chanterelles, Porcini, or Oyster) (cleaned and roughly chopped)
The Sofrito Base
- 4 tablespoons Extra virgin olive oil
- 1 large Yellow onion (very finely diced)
- 1/2 Red bell pepper (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 large Ripe tomatoes (grated, skins discarded)
- 1 teaspoon Smoked paprika (Pimentón de la Vera) (sweet or bittersweet)
The Rice and Liquid
- 400 g Bomba or Calasparra rice (approx 2 cups)
- 1 liter Meat or chicken broth (kept hot on the stove)
- 100 ml Dry white wine
- 1 pinch Saffron threads (toasted and crushed)
- 1 sprig Fresh rosemary
- Salt and black pepper (to taste)
👨🍳 Instructions
-
1
Heat the olive oil in a wide, shallow pan (ideally a paella pan or a heavy-bottomed clay cazuela) over medium-high heat.
-
2
Season the pork ribs and sausage with salt and pepper. Add them to the pan and fry until they are deeply browned and crispy on all sides, about 8-10 minutes. This browning creates the flavor foundation.
-
3
Push the meat to the edges of the pan and add the mushrooms to the center. Sauté until they release their juices and turn golden brown. Remove both the meat and mushrooms from the pan and set aside, leaving the flavored oil behind.
-
4
Lower the heat to medium. Add the diced onion and red pepper to the pan. Cook slowly for about 15-20 minutes, stirring occasionally, until the onion is very soft and has turned a deep, dark mahogany color.
-
5
Stir in the minced garlic and cook for 1 minute until fragrant. Add the grated tomato and continue to cook until the liquid has evaporated and the mixture is thick and jam-like (the 'sofregit').
-
6
Sprinkle in the smoked paprika and stir quickly for 30 seconds to toast it without burning. Immediately pour in the white wine, scraping the bottom of the pan to release all the browned bits.
-
7
Add the rice to the pan and stir for 2 minutes to 'nacrear'—coating every grain in the oil and sofrito until the edges are translucent.
-
8
Return the meat and mushrooms to the pan. Pour in the hot broth and add the crushed saffron. Stir once to distribute the ingredients evenly across the pan.
-
9
Place the rosemary sprig on top. Increase the heat to high and boil rapidly for about 8 minutes. Do not stir the rice again from this point forward.
-
10
Reduce the heat to low and simmer for another 8-10 minutes. If the liquid evaporates too quickly before the rice is tender, add a splash more hot broth.
-
11
For the final 2 minutes, increase the heat slightly to high to create the 'socarrat' (the toasted, crispy layer of rice at the bottom). You should hear a light crackling sound.
-
12
Turn off the heat, remove the rosemary sprig, and cover the pan with a clean kitchen towel. Let the rice rest for 5 minutes to allow the moisture to redistribute and the flavors to settle.
💡 Chef's Tips
Always use a short-grain Spanish rice like Bomba; it absorbs three times its volume in liquid while remaining firm. The secret to an authentic mountain rice is the 'sofregit'—don't rush the onions; they should be nearly caramelized to provide that dark color. Never use cold broth, as it will stop the cooking process and result in unevenly cooked rice grains. If you are using dried mushrooms, soak them in warm water first and use that filtered soaking liquid as part of your broth measurement for extra intensity. Resist the urge to stir the rice once the liquid is added; stirring releases starch and makes the dish creamy like risotto rather than distinct like paella.
🍽️ Serving Suggestions
Serve with a generous side of homemade Allioli (garlic mayonnaise) to complement the smoky meats. Pair with a medium-bodied Spanish red wine such as a Rioja Crianza or a Mencía from Bierzo. A simple green salad with a sharp sherry vinaigrette helps cut through the richness of the pork and mushrooms. Serve directly from the pan in the center of the table to encourage a communal dining experience. Provide plenty of crusty sourdough bread for those who want to scoop up every last bit of the socarrat.