Rib steak rice
Making rice dishes is easier than it looks and no, you don't need to be an expert to
enjoy a delicious rice dish at home. You can make truly excellent rice dishes with
all sorts of different flavours. Take note!
Ingredients for 2 people:
- 200 g bomba rice
- 1 beef or veal rib steak
- 1 litre chicken stock
- 2 garlic cloves
- 1/2 onion
- 1 teaspoon sweet paprika
- 1 tablespoon ñora pepper paste
- 2 tablespoons crushed tomato
- A few saffron threads
- Extra virgin olive oil
- Black pepper
- Salt
Method:
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Start by trimming a little fat from the rib steak, cut it into small cubes and cook it in the paella pan over a medium-low heat so that the fat renders. Remove the browned pieces of fat.
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Add a few saffron threads to the hot stock and leave to infuse.
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Season the rib steak with salt and pepper on both sides and sear it for one minute on each side in its own fat. Set aside.
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Add a little extra virgin olive oil to the paella pan if necessary, then add a couple of chopped garlic cloves and cook until golden. Next, add the chopped onion and a little salt and sauté for a few minutes.
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Add the sweet Pimentón de la Vera, stir for a few seconds and then add the ñora pepper paste and crushed tomato.
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Stir and leave to reduce until all the liquid has evaporated. Next, add the bomba rice and toast it until the grains become slightly pearly. Pour in the piping-hot chicken stock and cook for a total of 18 minutes.
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First, gently move the paella pan so that the rice grains are evenly distributed and cook for 8 minutes over a medium-high heat. Meanwhile, cut the rib steak into thick strips.
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After the first 8 minutes of cooking, reduce to a low heat. Do not stir the rice, although you can reposition the paella pan from time to time so that the heat reaches all areas evenly if you notice that it is not cooking uniformly.
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When there are two minutes of cooking time left, turn the heat up high to caramelise the rice.
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Once the cooking time is up, turn off the heat, cover the rice and leave it to rest for 5 minutes.
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Place the rib steak in the centre. Burn a little dried rosemary and waft the smoke over the rice and meat to give them a subtle smoky flavour. Finally, sprinkle some flaky salt over the rib steak and serve.
An absolute showstopper!
