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 ...

To make this tasty dish, first cook the wild rice in water and salt. Meanwhile, clean the c h ipirones (baby squid), and set aside the legs and fins to cut them finely as they will form part of the squid stuffing.  Stir-fry an onion and two cloves of garlic and when they are golden brown, add the pieces of squid legs and fins and some chopped prawns. When this sauce is ready, stuff the squid with it and fry them in a frying pan with the oil from the sauce. Now add a glass of fish stock and another glass of manzanilla wine. When the liquid has reduced, it is ready to serve. Serve with a rice mould and several baby squid, sprinkling everything with the sauce and a few grains of pink pepper. Stuffed Baby Squid with Wild Rice