Introduction of Seasonal hunter’s rice (arros de matanca) Recipe
This rice dish is prepared in the style of paella, and it features all of your favourite meats and veggies.
- 2 tbspextra-virgin olive oil
- 100 g(3½ oz) pork spare ribs, cut into 1.5 cm (½ in) dice
- 200 g(7 oz) pork fillet, cut into 2–3 cm (¾–1¼ in) chunks
- 1pork and fennel sausage, sliced into 1 cm (½ in) rounds
- 1fresh chorizo sausage, sliced into 1 cm (½ in) rounds
- 150 g(5½ oz) morcilla (Spanish black pudding), sliced into 1 cm (½ in) rounds
- 1red capsicum (bell pepper), finely diced
- 1green capsicum (bell pepper), finely diced
- 1onion, finely chopped
- 3garlic cloves, chopped
- 1chicken liver, finely diced
- 1 tspsweet pimentòn
- 1 tspsmoked pimentòn
- 1cinnamon stick
- 125 ml(4 fl oz/½ cup) dry white wine
- 2large tomatoes, grated, skins discarded
- 200 g(7 oz) short-grain rice, such as bomba or calasparra
- 1.5 litres(51 fl oz/6 cups) chicken stock, heated to a simmer
- pinch of saffron
- 150 g(5½ oz) swiss brown or portobello mushrooms, cut into 2-cm (¾-in) chunks
- 150 g(5½ oz) pine or field mushrooms, cut into 2 cm (¾ in) chunks
- 200 g(7 oz) tinned butter beans, rinsed and drained
- lemon wedges, to serve
- A 32-34 cm (1234-1312 in) paella pan or frying pan should be heated with half the oil over medium heat. Using a batch cooking method, brown the pork ribs and fillet, sausage, chorizo, and morcilla for 5 minutes, or until cooked through. Take it out of the pan and place it on a serving platter.
- Remove any residual bits of food from the paella pan with a paper towel, and then add the remaining oil and the red and green peppers. Saute slowly for 8-10 minutes over medium heat until tender and the colour has leached out of the capsicum into the oil, until you achieve a deep, rich brown. Capsicums should be removed from the pan using a slotted spoon and placed aside on a small dish.
- Cook the liver, onion, and garlic in the capsicum oil for 12 to 15 minutes, or until the liver is extremely tender and starting to dissolve. After 6-8 minutes, add the white wine and simmer, stirring occasionally, until almost totally evaporated. Cook for 15 more minutes after adding the grated tomato, or until a thick, dark paste has formed.
- Then, pour the mixture over the rice and toss to coat the grains. Stir in the cooked capsicum, three-quarters of the stock, and the saffron to the pan with the saved meat. Simmer for 10 minutes on low heat after coming to a boil. If your cooktop isn’t producing consistent heat, try moving the pan around the burners to ensure uniform cooking on all sides. After adding the mushrooms and butterbeans to the remaining liquid, shake the pan briskly to combine the ingredients. If you suspect it is catching, use a spoon to check the bottom and turn down the heat. Put the pot back on low heat and let it simmer for another 8-10 minutes, or until the rice is tender.
- Take it off the fire and serve it straight away in bowls with slices of lemon on the side.