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Cooking time50 min.
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ComplexityLow
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Servings4
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Montsià RiceBomba
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Recipe ofAutumn
The origin of arroz bomba a la cassola is closely linked to the history of rice cultivation in the Iberian Peninsula and to the evolution of paella as a dish itself. A meal that is easy to prepare, ideal for all year round, and that gives a lot of fun, because its ingredients (apart from the rice, of course!) can vary according to the season we are in. We are talking about a tasty, balanced dish with a unique texture and a very high nutritional and energy source. Do you dare to prepare it with Montsià rice?
How do you prepare Bomba Rice in a casserole?
Ingredients
- 400 g Montsià bomba rice
- 2 boneless chicken thighs
- 200 g rabbit
- 150 pork ribs
- 2 artichokes
- 2 onions
- 4 cloves of garlic
- 3 ripe tomatoes
- 200 ml rancid wine or red wine
- 1 bay leaf
- 1
- 200ml of meat broth
- olive oil
- salt
0/14 Ingredients
0/8 Instructions
Instructions
- Cut the meat into regular cubes.
- Chop the onion and garlic very small.
- Grate the tomatoes.
- Peel and cut the artichokes into quarters.
- Inside a saucepan, heat a stream of olive oil and brown the meat. When it is very blonde, remove it and cook the onion and garlic with the remaining oil and the bay leaf.
- When the onion is well browned, add the tomato and continue cooking until the tomato is well preserved. Add the artichokes and give them a spin with the sauce.
- Return the meat to the pan, add the wine and let it reduce.
- Add the rice and hot broth. Let cook 18 minutes.