Delta Rice with shrimp, calamari, Iberian pork and saffron

Ingredients

Yield:

4 servings

• • 360 grams rice from the Ebro Delta region
  • 8 shrimp from Palamós
  • 4 calamari
  • 500 grams Iberian pork rib
  • 0.5 grams saffron
  • 1 large onion
  • 2 large tomatoes, grated
  • 200ml cognac
  • 200ml white wine from Penedès
  • 30 grams Reus hazelnuts
  • 2 Spanish 'choricero' peppers or cans of the pepper pulp

Preparation

Difficulty:

Medium

Time:

 

Total Time:

2 Hours

1. The stock

   1. First, cook the shrimps’ shell and crush the heads. When already golden brown, put aside for later.
   2. With the same pot and oil, sautée a large minced onion until it has caramelized (without burning). The, add a minced garlic clove, stir and add the grated tomato. Keep cooking until the water evaporates
   3. Then add some saffron strands, two teaspoons of “choricero” pepper, the shrimp’s shells and stir well, mixing all the ingredients. Then, add the cognac and burn the alcohol off. When the alcohol has burned off, add 2,5 L of water and let it boil for approximately 45 minutes on high heat.
   4. Finally, use a fine sieve to separate the waste from the stock.

2. The 'picada'

   1. First, blanch a garlic clove for one minute. Then, crush the garlic along with the hazelnuts and a few saffron strands. Finally, add a spoonful of extra virgin olive oil.

3. The Rice

   1. In a plain pan, cook the shrimps and calamari with a dash of olive oil and then put it aside. With another dash of olive oil, cook the chopped pork ribs. Afterwards, add the rice, a few strands of saffron, white wine and the stock we had already prepared beforehand. (it should be already warm so the temperature doesn’t drop)
   2. In a plain pan, cook the shrimps and calamari with a dash of olive oil and then put it aside. With another dash of olive oil, cook the chopped pork ribs. Afterwards, add the rice, a few strands of saffron, white wine and the stock we had already prepared beforehand. (it should be already warm so the temperature doesn’t drop)
   3. Halfway through, taste the rice and salt it if necessary.
   4. When the rice has reached the absorbed most of the stock, add the “picada” and lower the heat to a medium-low level.
   5. When the rice is almost done and the stock has almost evaporated, turn off the heat, add the shrimps and calamari, cover with a piece of cloth and let it rest until the rest of the stock has evaporated.