Spanish Rice
| Ingredients: | 300 g (10 oz) pork spare ribs |
| 200g (6 oz) pork loin (chopped) | |
| 2 large red peppers cut into strips | |
| 2 large ripe tomatoes, peeled and chopped | |
| 1 teaspoon paprika | |
| saffron | |
| chopped parsley | |
| 2 peeled garlic cloves | |
| 1.2 liters of water (2 pints) | |
| 400g (12oz) medium grained rice |
- Heat the oil in a large frying pan
- Fry the ribs and the chopped prok lion, remove when cooked
- Brown the garlic in the oil, then place in mortar with parsley and pinch of saffron
- Fry the Red Peppers and tomatoes
- Crush the mixture in the mortar then add to the tomato/peppers
- Add the ribs and pork and the water with a pinch of salt
- Cook for around 20 minutes.
- After 20 minutes, bring the mixture to the boil, then add the rice
- Continue cooking over high heat for the next 10 minutes
- Then turn down and simmer for a further 10 minutes
- This recipe for Spanish rice should then be left to cool for several minutes
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