Arroz de pluma y secreto ibérico

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, Arroz de pluma y secreto ibérico. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Arroz de pluma y secreto ibérico is one of the most favored of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are nice and they look fantastic. Arroz de pluma y secreto ibérico is something that I have loved my entire life.

Many things affect the quality of taste from Arroz de pluma y secreto ibérico, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz de pluma y secreto ibérico delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz de pluma y secreto ibérico is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz de pluma y secreto ibérico estimated approx 1h 30min.

To begin with this recipe, we have to first prepare a few components. You can have Arroz de pluma y secreto ibérico using 13 ingredients and 13 steps. Here is how you can achieve it.

Inspirada en la página arrocesconestilo

Ingredients and spices that need to be Get to make Arroz de pluma y secreto ibérico:

1. 500 g arroz
2. 350 g pluma ibérico
3. 300 g secreto ibérico
4. 60 g ajos tiernos
5. 2 tomates de pera
6. 50 g cebolla confitada
7. Pimentón dulce
8. Azafrán (para realizar la infusión)
9. 30 cl vino tinto
10. Aove
11. Sal fina
12. 1 L Caldo de verduras
13. Cebollino

Steps to make to make Arroz de pluma y secreto ibérico

1. Trocear los ajos tiernos. Se quita el primer trozo de cada extremo, se hace un corte parcial longitudinalmente (y se pelan) y se trocea en trozos de unos 2 cm
2. Triturar los tomates
3. Infusionar el azafrán: poner el azafrán en un bol tipo all i oli, añadir un poco de sal y picar. Añadir un poco de agua
4. Trocear la pluma en trozos medianos/pequeños. Al gusto
5. Cortar el secreto en tiras
6. Poner aceite y sal fina en la paella y calentar
7. Marcar el secreto en la paella y reservar
8. Añadir los ajos y cocinarlos un poco.
   Después añadir la pluma, un poco de sal y cocinar.
   Reservar la realizando un círculo en el perímetro de la paella
9. Añadir la cebolla confitada y cocinar un poco hasta que coja color oscuro
10. Añadir el tomate y el pimentón, y reducir con el vino tinto.
    Al poner el vino, poner el fuego caliente un momento para quemar el alcohol
11. Añadir el caldo de verduras y el azafrán
12. Cuando el caldo empiece a hacer xup-xup, revisar el punto de sal y añadir el arroz, mezclarlo todo bien y dejar
13. Cuando el arroz asome del caldo, poner el secreto encima

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