How to Cook BGA's Spanish Rice & Pork



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This delicious one pot meal is great as a midweek supper or dressed up for an informal dinner party. it's very adaptable and measures are adjustable to your taste. It's nearly Paella - but not quite!

Chop the onion and the peppers into small pieces about 1/2 cm.

Chop the chorizo into small 1/2 cm chunks.

Measure out your spice mix and put aside. If you are going to use stock rather than water then you need to omit the salt for now.

Your pork should have some fat on it! I never said this was a healthy meal, but it's damn tasty. This recipe also works well with chicken - in which case use thigh portions as they are tastiest!

Chop about a tablespoon of fresh Rosemary and reserve a nice sprig for later. That's a nice word, 'sprig'! Under NO circumstances be tempted to use dried rosemary. You'd be better off omitting it!

Fry the onion and peppers with a good glug of olive oil. Add the chopped chorizo and smoked bacon lardons and cook until the bacon is starting to brown and the chorizo releases it's red oil.

Add the pork to the pan and brown both sides. Then remove the pork and set aside. Now add the spices and the rosemary to the pan and stir in well.

Add all the rice into the pan. Stir gently to coat each grain in the delicious oils and juices. Cook for 3-5 minutes until the rice grains turn translucent.

Add the water (a light vegetable or chicken stock can be used for added flavour, but in which case don't add the salt in the previous step). The water should cover the rice by just over a centimetre.

Add the pork back into the pan, just nestle it on top of the rice.

Cover and simmer on a very low heat for 20 minutes.

Remove the lid (its less messy) and Add the peas and a sprig of rosemary to the top.

Cover the pan and leave on a very low heat for 5-10 minutes.

Serve a generous portion of the rice and a piece of pork.

Enjoy your meal- and get someone else to do the washing up!


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