RICE DISHES AND STEWS | Tavernes de la Valldigna. Unique sensations.
Tavernes de la Valldigna. Unique sensations.

RICE DISHES AND STEWS

RICE SOUP WITH BIG BEANS AND TURNIP
Ingredients:
  • 500 gr of rice.
  • 200gr of beans.
  • 150 gr of pork ribs.
  • 4 turnips.
  • 1 stalk (without the leaves).
  • 1 tomato.
  • 1 teaspoon of paprika.
  • Saffron.
  • Oil.
Optional: chicken, blood sausage, white sausage,
Making:
Soak the beans the night before until tender.
Cook the beans and the pork ribs in plenty cold water for a half an hour. Then, we add the turnip, the stalk, and the optional ingredients. In a frying pan, we fry the teaspoon of paprika and the grated tomato, then we add them to the pot. Cook for a half and hour and then, we add the rice and the saffron, there may be twice more of soup than rice. Cook for 18 or 20 minutes. Turn off the fire and the rice must be thick.

 

OVEN BAKED RICE WITH CHIKPEAS, RAISINS AND COD CROQUETTES
Ingredients:
  • 400 gr of rice.
  • 16 cod croquettes.
  • 250 gr of cooked chikpeas.
  • 125gr of chopped natural tomato.
  • A head of garlic.
  • Olive oil.
  • 800 ml of water.
  • Saffron.
  • Paprika red.
  • Salt.
The making:
Soak the rainsins for two hours. In a frying pan, fry the head of garlic and then remove. Slightly fry the cod croquettes until they begin to brown and remove. After that in the same frying pan, fry the riasins the chikpeas, the tomato and the paprika red. We will now place in an earthenware dish all the ingredients that we fried before and the rice and the water, add salt and we bake it during 25 or 30 minutes at 200ºC.

OVEN COOKED RICE
Ingredients:
  • 250 gr of chopped pork ribs.
  • 200 gra of stready bacon.
  • 2 onion black pudding.
  • 200 gr of dried beans.
  • 1 white turnip.
  • 1 head of garlic.
  • 400 gr of rice.
  • 1 litre of water.
  • Olive oil.
  • Saffron.
  • Papikra.
  • Salt.
Making:
Fry the head of garlic in a little oil in a pan, then add the turnip and the beans. When all these ingredients are turning brown, remove them. In the same pan, we add the water, the chopped pork ribs, the beans, the turnip, the garlic and the saffron and boil for an hour.
Then, in an erthenware dish pour the ingredients above and the rice, the two onion black puddings and the stready bacon. We add the salt we like and bake in an oven at 180ºC for 25 minutes.
There are some varieties of how prepare this meal depending on the season and each Fetival that is celebrated. For instance, we change the vegetables depending on the season and we use seasonal vegetables. At Easter we use fish instead of meat. We are talking about traditional local cusine and it is typical to use the previous day’s leftovers.
We can also add chikpeas, potatoes into rounds, sausages, tomatoes and so on,..
Rice with crust: we add, when it is almost cooked, beat eggs and it turns brown in the oven, or add meatball that had left the day before.
Oven cooked rice with codfish and cauliflower: instead of meat we put codfish and intead turnip and beans we add cauliflower and fresh garlic.

ARROZ CON COSTRA

ARROZ DE BACALAO Y COLIFLOR AL HORNO

 

 

 

BLACK PAELLA WITH ARTICHOKE

Ingredients:
  • 400 gr of rice.
  • ¼ of tender broad beans.
  • 3 medium-size artichokes.
  • 250 gr of diced pork chops.
  • ½ chopped chicken.
  • 1 crushed tomato.
  • 2 cloves of garlic crushed.
  • Tender garlic.
  • Broth.
  • Olive oil.
  • Saffron.
  • Mild paprika.
  • Salt.

 

Making:
Fry the pork chops and the chopped chicken and save. Then, lightly fry the broad beans which the skin will be removed, the artichoke in pieces, the tender garlic, the crushed garlic and the crushed tomato. Then, add the paprika, the saffron, the salt and the broth and leave to cook for a while. When it reaches the boiling point, add the rice and leave to cook for 20 minutes.

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