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 ...

This dish is a classic bread dipping sauce. The sweetness and aroma of the Pedro Ximénez wine and the raisins combined with the stir-fried onion and the meat stock make this sauce something very special to be served with the meat. Start by cutting the sirloin into medallions. Season with salt and pepper and brown in olive oil on both sides. Stir-fry the onion, cut into feathers, with a little flour. Then add the Pedro Ximénez wine and a glass of meat stock, as well as the raisins. Leave to reduce. Drizzle the sirloin medallions with the resulting sauce. Don't forget the bread. Sirloin Steak with Pedro Ximenez Sauce

Juicy tenderloin steak with Roquefort sauce made of Roquefort cheese, butter, spring onion, manzanilla wine, salt and pepper. A good pork tenderloin cut into slices of about four centimetres, grilled (not overcooked) and seasoned with salt and pepper. Serve the grilled sirloin slices on a plate with the sauce and some parsely. Pork Tenderloin with Roquefort Sauce