Directions
- 1Mark the Iberian lizard with a little olive oil.
- 2Set the marked Iberian lizard aside.
- 3In the same grease, mark the chicken.
- 4Set the chicken aside.
- 5Add a little crushed tomato and reduce it.
- 6Integrate the reduced tomato with the chicken.
- 7Add a generous splash of Pedro Ximénez.
- 8Let the Pedro Ximénez reduce well.
- 9Brown the rice.
- 10Add the chicken broth.
- 11Level everything well.
- 12Let it cook for about 15-17 minutes.
- 13Add the previously marked Iberian pork shoulder.
Ingredients
- 500 gr arroz marisma
- 1.5 litros caldo de pollo
- 250 gr tomate triturado
- 250 gramos lagartito ibérico
- 400 gramos Contramuslo de pollo
- 400 gramos presa ibérica
- 1 vaso PX
- AOVE
Equipment
sartén
Tips
- The flavor of this rice relies on the potency of the chicken broth.
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