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Cooking time45 min.
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ComplexityLow
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Servings4
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Montsià RiceBomba
Mireia Carbó prepares us a spectacular recipe with Montsià Bomba Rice, artichokes and sausage. Proximity and seasonal ingredients that, as the chef always recommends, you can also adapt to what you have in your pantry.
Ingredients
- 400 g of Montsià Bomba Rice
- 2 raw blood sausages
- 50 g pancetta with pepper
- 6 artichokes
- 1 onion
- 2 cloves of garlic
- 1 green bell pepper
- 250 l of chicken or beef broth (approx)
- 2 tablespoons tomato sauce (to go fast)
- olive oil
- salt
0/11 Ingredients
0/11 Instructions
Instructions
- Grate or chop the onion very small.
- Chop the pepper very small.
- Chop the garlic into small cubes or with the crushed garlic.
- Remove the crust from the bacon and cut it into cubes.
- Peel the artichokes and leave them with water. Meanwhile, cook the remaining leaves and stems covered with water for about 30 minutes. Strain and reserve.
- Heat a generous splash of olive oil in a low saucepan and first fry the onion, garlic and pepper.
- When the sauce is well confit, add the bacon and let it cook for a few minutes along with the sausage balls.
- Add the tomato, as it will already be cooked, we will give it a couple of turns and that's it.
- Add the artichokes cut into quarters, we will cook them for a couple of minutes and we can now incorporate the rice, which we will turn 2 times with the sauce.
- Cover with 1l of artichoke leaf broth and 250 ml of meat or chicken broth.
- Let it cook for 18 minutes, controlling the amount of liquid according to its fire, pan, etc...