Rice with pork and green peas
4 servings
30 minutes
Rice with pork and green peas is a delightful dish of Spanish cuisine that combines the richness of flavors and textures. This recipe embodies the traditions of Mediterranean gastronomy by blending meat ingredients with seafood and vegetables. Chorizo adds spiciness, pork provides a rich taste, and saffron colors the rice in a golden hue, revealing its multifaceted aroma. Added artichokes, mussels, and squid fill the dish with Mediterranean character. Green peas and sweet peppers create a refreshing sweetness while nuts add an unexpected textural play. This dish is suitable for both cozy family dinners and festive gatherings, impressing with its complex yet harmonious flavor. It is recommended to serve with a glass of white wine and fresh herbs to highlight its authenticity and brightness.
1
Melt pork fat in a pot, fry diced pork, chorizo, and onion for 2 minutes. Add chopped peppers, tomatoes, and boiled squid, and sauté on low heat for 15 minutes.
- Lard: 60 g
- Pork: 70 g
- Chorizo: 70 g
- Onion: 1 piece
- Fresh red pepper: 2 pieces
- Tomatoes: 2 pieces
- Squid: 100 g
2
Add rice, peas, cooked mussels, quartered artichoke hearts, garlic, almonds, pine nuts, and saffron. Pour in water, bring to a boil, and simmer until cooked. Serve garnished with finely chopped parsley.
- Rice: 300 g
- Green peas: 200 g
- Mussels: 100 g
- Artichokes: 2 pieces
- Garlic: 2 cloves
- Almond: 20 g
- Pine nuts: 20 g
- Saffron: pinch
- Parsley: to taste