Beef and Bacon Paella

8 servings

40 minutes

A very simple recipe in which vegetables play almost equally with rice. Alexey Pavlov, chef of Barceloneta, shared the recipe with us.

Energy value per serving

• Calories: 721.3
• Proteins: 32.9g
• Fats: 37.8g
• Carbohydrates: 62.6g

Ingredients

• Arborio rice: 400 g
• Vegetable oil: 200 ml
• Smoked bacon: 100 g
• Chicken broth: 720 ml
• Champignons: 120 g
• Zucchini: 80 g
• Parsley: 12 g
• Red onion: 1060 g
• Dry-cured beef: 800 g
• Salt: 8 g
• Sweet pepper: 1 kg
• Tomatoes: 1 kg

Cooking steps

1. Fry the rice in a dry pan to ensure it is as fluffy as possible when cooked.

   Required ingredients:

   • Arborio rice: 400 g

2. Pour water over the rice, boil until half-cooked, and remove from heat.

   Required ingredients:

   • Arborio rice: 400 g

3. Prepare sofrito. Dice the pepper, onion, and tomatoes, and sauté them in vegetable oil over heat one at a time.

   Required ingredients:

   • Red onion: 1060 g
   • Sweet pepper: 1 kg
   • Tomatoes: 1 kg
   • Vegetable oil: 200 ml

4. Cut the mushrooms, zucchini, and onion into half-centimeter cubes, and slice all the meat into thin strips of the same thickness.

   Required ingredients:

   • Champignons: 120 g
   • Zucchini: 80 g
   • Red onion: 1060 g
   • Dry-cured beef: 800 g

5. Add vegetables and meat to the sofrito and sauté for one minute.

   Required ingredients:

   • Champignons: 120 g
   • Zucchini: 80 g
   • Red onion: 1060 g
   • Dry-cured beef: 800 g
   • Vegetable oil: 200 ml

6. Add rice, salt it, and cook the dish until ready. At the end, dry it out to remove as much moisture as possible.

   Required ingredients:

   • Arborio rice: 400 g
   • Salt: 8 g

7. Add greens and garnish with slices of beef.

   Required ingredients:

   • Parsley: 12 g
   • Dry-cured beef: 800 g