Bowl of Rice with Meats
(click to enlarge)

Rice with Meats


Spain, Catalunya   -   Arroz a la Mallorquina
Makes:
Effort:
Sched:
DoAhead:  		 4 pound
***
2-3/4 hrs
Yes		 A rice dish that can hold its own as a light main dish, but still be suitable as a side dish.




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oz
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#
oz
cl
oz
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c
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t
t

t
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T
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oz
Rice, medium (1)
Chicken Broth
-- Meats
Pork, lean
Serrano Ham (2)
Chorizo (3)
Chicken Livers (opt)
-- Vegies
Tomatoes
Onion
Garlic
Frying Pepper (4)
Parsley
Peas (5)
-- Seasonings
Saffron Threads
Pepper Black
Cinnamon
Clove crushed
Salt
--------------
Olive Oil
Chicken Broth
White Wine, dry
-- Garnish
Bell Pepper, red

Do Ahead   -   A few days is fine, so long as refrigerated.
  1. If not on hand - make Chicken Broth. If not experienced with this, see our article Stock / Broth - General Method.
  2. For Garnish, blast the Red Bell Pepper black with your Kitchen Torch and rub off the skin under running water. Cap and seed, then cut into strips about 1/4 inch wide. Place them in a steamer and steam until fairly soft but not limp.
Prep   -   (1-1/2hrs)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fairly fine.
  2. Chop ONION fine.
  3. Crush GARLIC and chop fine.
  4. Chop Frying Pepper small.
  5. Chop PARSLEY fine.
  6. Thaw PEAS if frozen, or see Peas.
  7. Cut PORK into 1/2 inch cubes.
  8. Slice HAM very thin and chop fine.
  9. Chop Chorizo fine. IF Using, chop CHICKEN LIVERS small. Mix.
  10. Mix SEASONINGS (except Saffron).
Run   -   (1-1/4)
  1. Soak SAFFRON in a tablespoon of warm water. This must be done before the Saffron contacts any fat.
  2. In a flame proof Dutch Oven (3 quart minimum) or similar coverable vessel, heat Olive Oil. Fry pork stirring until it has completely lost it's raw color.
  3. Stir in Ham, Onion, and Frying Pepper. Fry over moderate hear, stirring until Vegetables are softened, about 10 minutes
  4. Stir in Chorizo mix and fry stirring 1 minute, then stir in Tomatoes and cook 5 minutes.
  5. Stir in Seasonings mix including Saffron and it's soaking liquid.
  6. Stir in Garlic, Parsley, Broth, Wine, Peas (if fresh).
  7. Stir in the Rice. Bring to a boil and simmer covered 10 minutes. Stir a couple of times.
  8. Stir in Peas (if frozen). Hold over low heat, covered, until rice is tender and Broth has been absorbed, about another 15 minutes.
  9. Garnish with Red Pepper Strips and hold covered for 5 minutes.
  10. Serve hot. See also Buffer. This dish can be reheated in a 350°F/175°C oven, lightly covered with foil, to about 200°F/95°C in the center.
NOTES:

  1. Rice:

      Use a medium grain rice, such as Spanish Valencia or Bomba. Lacking that, Italian, Egyptian or California medium grain rice will work.

  2. Serrano Ham:

      [Spanish dry cured ham]   This is what makes recipes truly Spanish. If you don't have it, use Prosciutto which is far more available here in North America.

  3. Chorizo:

      Use a simi-cured Chorizo like Chorizo Bilbao (available from Spanish food outlets, and frozen in Philippine markets. If not available, chop up some Polish Kielbasa or similar.

  4. Frying Pepper, Green:

      This is usually Italian Frying Pepper / Cubanelle. Those are very hard to find in Southern California. We sometimes have Green Hungarian, Armenian, or Turkish Peppers, but the supply is highly erratic. The fall-back is Green Anaheims.

  5. Peas:

      These can be Frozen or Fresh, but they go in at different times,see steps.

  6. Buffet:

    If serving on the Buffet, after it's finished, I'd spoon it into an electric skillet set to "keep warm" and add a tablespoon of water. The Garnish can be scattered over the top, or it could be cut to about 1 inch and mixed in where Frozen Peas are stirred in. If doing it much ahead, I'd stop just before stirring in the Rice - then near serving time I'd stir in the rice and continue.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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