Mellow Rice of Iberian Pork Presa with Mushrooms and Broad Beans

We continue with a classic rice dish that is attractive and exquisite due to its combination of ingredients and flavours: the mellow rice with Iberian pork presa (piece from Iberian pork shoulder blade), mushrooms and vegetables. Among the vegetables, we have included some organic broad beans sown, cared for and harvested in our home garden.

We start by stir-frying the vegetables: olive oil, fresh onion, green pepper, red pepper, garlic, all finely chopped. When they are tender, add the Iberian pork presa in strips and fry them as well. Next, add the mixed mushrooms together with the organic broad beans and stir with the meat and vegetables in the frying pan. Now it is time to add a teaspoon of La Vera paprika to give the dish its unique flavour. Stir-fry four or five spoonfuls of fried tomato.

Add the round-grain rice and mix well to blend the flavours. Season as desired and finally pour in the meat stock. Let it boil for 15-20 minutes so that the rice becomes tender and soaks up all the flavour of the stew. Leave to settle for a few minutes and serve.

The result can be seen in the accompanying photo.

Enjoy your meal.

Mellow Rice of Iberian Pork Presa with Mushrooms and Broad Beans

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