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A tapa that will surprise even the most demanding guests. Accompany it with some mussels.

50 min
3 servings

1 cup (180 grams) of Extra Category Rice with Denomination of Origin Valencia Rice, from
10.5 ounces (300 grams) of pork ribs
3.5 ounces (100 grams) of wild mushrooms (angula de monte)
1 Roma tomato
1 red onion
2 cloves of garlic
1/4 red bell pepper
Extra virgin olive oil
1 teaspoon of sweet paprika
White wine (1 small glass)
Ground black pepper
Fine salt (to taste)
1 packet of saffron (0.1 gram)
Vegetable broth

Rice Cooking Time 16 minutes.

Broth to Rice Ratio 4:1 (4 parts broth to 1 part rice).

Heat Intensity High heat for 5-6 minutes, then moderate heat.

Salt to taste in ribs, sauté, and broth.

Tip Creaminess achieved by stirring the rice.

@arrocesconestilo Reel in collaboration with Arroz Dacsa

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