Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
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Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
New Apple Cider Vinegar
Perello Chickpeas
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Celebration Hamper
Perello Olives
Navarrico Butter Beans
READY IN
1 hour 10 mins
COOKING TIME
1 hour
PREP TIME
10 mins
SERVES
4 people
ingredients
- 2 carrots, sliced lengthways
- 3 fresh artichokes, or half a can of Navarrico marinated artichokes
- 900ml Chicken or Vegetable stock (1 navarrico fumet vegetabel stock 480ml + 420ml water)
IN STOCK - 1 tsp Nora pepper paste
IN STOCK - 1 pinch Saffron
IN STOCK - 300g bomba rice
IN STOCK - 1/2 jar Perello Pedrosillano chickpeas 700g
- 200g pulled pork
- a handful of fresh parsley, optional
Shallow fry the carrot and artichokes Add the stock, the pulled pork and the chickpeas Add Nora pepper paste & saffron -
Add bomba rice, and cook for about 20 minute, be careful not to stir. Remove from heat, cover with a tea towel, and leave to rest for about 15- 20 mins minutes. -
Garnish with chopped parsley and take it to the table!
ingredients
- 2 carrots, sliced lengthways
- 3 fresh artichokes, or half a can of Navarrico marinated artichokes
- 900ml Chicken or Vegetable stock (1 navarrico fumet vegetabel stock 480ml + 420ml water)
IN STOCK - 1 tsp Nora pepper paste
IN STOCK - 1 pinch Saffron
IN STOCK - 300g bomba rice
IN STOCK - 1/2 jar Perello Pedrosillano chickpeas 700g
- 200g pulled pork
- a handful of fresh parsley, optional
