Dry rice

Iberian Secreto & Shiitake Dry Rice with Pedro Ximénez

Name: Iberian Secreto & Shiitake Dry Rice with Pedro Ximénez
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Iberian pork secreto; 1 pc Duck magret; 2 pc Foie gras (small piece); 200 g Shiitake mushrooms; 100 g Red onion; 1 bunch(es) Spring onions; 1 pc Grated Roma tomato; 0.5 tbsp Sweet paprika; 100 ml Pedro Ximénez sherry; 0.25 g Saffron, as an infusion; 100 ml Extra virgin olive oil

J.Sendra · Stock ready · 16–17 min

Cook Open the calculator

Iberian Secreto & Shiitake Dry Rice with Pedro Ximénez

The recipe.

Dry rice with the sweet touch of Pedro Ximénez: the kind you finish and immediately go looking for a spoon.

Round-grain rice · J.Sendra

Recommended variety: J.Sendra
Method: Stock ready
4 steps: 16–17 min
Rice: 100 g / diner

Diners

How many of you?

Rice

400 g

Beef or chicken stock

1.7 l

Salt

26 g

Paella pan

Ø 46 cm

Iberian pork secreto300 g
Duck magret1 pc
Foie gras (small piece)2 pc
Shiitake mushrooms200 g
Red onion100 g
Spring onions1 bunch(es)
Grated Roma tomato1 pc
Sweet paprika0.5 tbsp
Pedro Ximénez sherry100 ml
Saffron, as an infusion0.25 g
Extra virgin olive oil100 ml

Calculate for 4 diners Cook

Method

01Sear the Iberian secreto in the pan, then push it to the edges. Sear the magret and foie briefly on the outside and set aside. Sauté the shiitake in the middle and do the same.
02Caramelize the red onion on low heat. Add the chopped spring onions and cook 1 minute. Stir in the paprika without burning it, add the grated tomato and reduce well.
03Mix the sofrito with the meat and mushrooms. Pour in the Pedro Ximénez, let the alcohol cook off, then add the stock and the saffron infusion.
04Once it starts to boil, scatter the rice: 8 minutes on high heat, 8 minutes on low. At the end, crown with the diced seared magret and foie on top of the rice. And enjoy.