Rib steak rice

Making rice dishes is easier than it seems, and no, you don’t need to be an expert to enjoy delicious rice at home. We can make very satisfying rice dishes with different flavors. Take good note!

Ingredients for 2 people:

• 200 g of bomba rice
  
• 1 large beef ribeye steak
  
• 1 liter of chicken broth
  
• 2 cloves of garlic
  
• 1/2 onion
  
• 1 teaspoon of sweet paprika
  
• 1 tablespoon of ñora pepper pulp
  
• 2 tablespoons of crushed tomato
  
• Saffron threads
  
• Extra virgin olive oil
• Black pepper
• Salt

Preparation:

1. We start by trimming some fat from the ribeye, cut it into small dice, and cook it in the paella over medium-low heat until it melts. Remove the browned fat pieces.

2. Add a few saffron threads to the warm broth and let it steep.

3. Season the ribeye with salt and pepper on both sides, then sear it for one minute per side in its own fat. Set aside.

4. Add a bit of extra virgin olive oil to the paella if needed, add a couple of chopped garlic cloves and brown them. Next, add the chopped onion, a little salt, and sauté for a few minutes.

5. Add the sweet paprika de la Vera, stir for a few seconds, then   incorporate the ñora pepper pulp and crushed tomato.

6. Stir and let it reduce until there is no water left. Next, add the bomba rice and toast it. Pour in the very hot chicken broth and cook for a total of 18 minutes.

7. First, stir the paella to distribute the rice grains, then cook for 8 minutes over medium-high heat. Meanwhile, cut the ribeye into thick strips.

8. After the first 8 minutes of cooking, lower the heat to low. Do not stir the rice,   but you can move the paella around so the heat reaches evenly everywhere if you notice the heat isn’t uniform.

9. When there are 2 minutes left, turn the heat up to high to caramelize the rice.

10. Once the time is up, turn off the heat, cover the rice, and let it rest for 5 minutes.

11. Place the ribeye in the center. Burn a little dried rosemary and run it over the rice and meat to give a subtle smoky note. Finally, sprinkle flaky salt over the ribeye and it’s ready to serve.

A true delight!