Rice with sausages, ribs and cauliflower

Rice with sausages, ribs and cauliflower

Arroz de costilla y coliflor

By
From
Spanish Made Simple
Serves
6

Thanks to its humid weather, the Mediterranean capital Valencia is famous for its rice crops. Everyone in this part of Spain knows how to cook their rice in many different ways and this recipe is one of them. They like to show off, saying that they have a different rice recipe for every day of the month, which is actually the truth.

Ingredients

Quantity Ingredient
50ml olive oil
4 garlic cloves, Peeled
1/2 tablespoons sweet pimentÓn
2 tomatoes, chopped
1g saffron threads
1 tablespoons salt
200g pork ribs, Cut into pieces on the bone
200g fresh pork sausages, Cut into 1-cm slices
1/2 small onion, finely chopped
1/2 large cauliflower, Broken into florets
500g paella rice, Such as bomba
1 1/2 litres boiling water

Method

  1. Heat the olive oil in a large casserole or pan over a medium heat. Fry the garlic cloves for 2 minutes until golden, then remove and purée with the pimentón, tomatoes, saffron and salt. Set this mixture aside.
  2. Season the pork ribs and fry over a high heat in the same pan along with the sausages, until they are a dark golden colour. Add the onion and cauliflower florets and cook, stirring, for 3 minutes, then add the blended garlic mixture and fry over a medium heat for another 4 minutes to make a sofrito.
  3. Add the rice to the pan, give it a good stir and then add the boiling water and cook over a high heat for 10 minutes, making sure the rice doesn’t catch on the bottom of the pan. Reduce the heat to low and cook for a further 7 minutes, or until the rice is cooked and the water has evaporated, as if it was a paella.
Tags:
Spanish
simple
weekday
tapas
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