Pork ribs, sausages and cauliflower Paella
Valencia, the Mediterranean capital, is famous for its rice growing crops thanks to the humid weather and the wetlands of the Albufera Natural Park . Everyone in this part of Spain knows how to cook their rice in many different ways and this recipe is one of them. They like saying that they have a different rice recipe for each day of the month which is actually truth. This is a quick and easy “dirty” type of rice which is full of flavour and using everyday ingredients.
INGREDIENTS
700 grams of pork spare ribs
300g pork sausages
1 small cauliflower, leaves kept, into florets and stalk chopped
1 Spanish onion
1 head garlic, cloves peeled
1 teaspoon of sweet smoked paprika
1 medium tomato, grated
0.2g of saffron
400 grams of Spanish paella rice
120ml Extra virgin Olive oil
1.5 litre of chicken stock
Salt
Pour the chicken stock in a small saucepan over low heat and infused with the crumbled saffron.
Place a paella pan over high heat with the olive oil, ribs, sausages and garlic cloves fry for 10 minutes on all sides until golden. Remove the garlic cloves from the pan and add the cauliflower florets, chopped stalks and onion, cook for 10 minutes until all the ingredients have a dark brown caramelisation.
Add the paprika, grated tomato, and reduce down for 2 minutes until the oil starts separating from the tomato paste. Add the cauliflower leaves and rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 9 minutes and bring into the preheated oven at 250 C for the last 8 minutes. Bring it out of the oven and let it rest for 5 minutes before eating it. Buen provecho!
