Mellow rice with ham and artichokes

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Cooking time

50 min

Difficulty

Easy

Puntuation

 5/5

instructions

Preheat the oven to 200ºC.
Cut half of the slices of 50% Iberian bait ham into very small strips and cut the remaining slices in half. Set aside.
Peel and cut the onions, garlic cloves (without the germ), tomatoes and red pepper (removing the seeds and white parts) into small cubes (brunoise). Set aside.
Remove the first leaves from the artichokes with your hands and cut off the tips.
Peel the stems and turn them to remove the greenest and fibrous parts.
Cut in half, remove the inner hairs and re-cut each piece.
Set aside in a bowl with water and parsley, covered with kitchen paper to prevent oxidation.
Heat a little olive oil in a large pan and fry the onions with the garlic over a medium heat.
Deglaze with the red wine and soy sauce.
Raise the heat to allow the alcohol to evaporate.
Add the artichokes, red pepper and tomatoes.
Cook together for 5 minutes over a medium heat. Season with salt and pepper.
Add the strips of ham and sauté for a couple of minutes.
Add the rice and cook, stirring constantly, for a couple of minutes (pearl).
Add the meat stock and cook everything together over a medium heat for 15 minutes (without stirring too much).
Leave the rice to stand for 3 minutes off the heat.
Bake the remaining strips of 50% Iberian bait ham on a baking tray, adding a drizzle of oil, at 200ºC for 15 minutes.
To serve, make a timbale with the mellow rice with ham and artichokes.
Decorate with the crispy ham and sprinkle some chopped parsley on top.

200 g slices of 50% Iberian bred cebo ham
8 artichokes
2 onions
2 cloves of garlic
4 ripe tomatoes
1 red pepper
400 g bomba rice

1 L beef stock
50 ml red wine
50 ml soy sauce
Fresh parsley
olive oil
Salt
black pepper

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