Arròs Brut - Spanish Rice with Meat and Vegetables

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 lb (450g) pork shoulder, diced 1 lb (450g) pork shoulder, diced
• 1 lb (450g) beef chuck, diced 1 lb (450g) beef chuck, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (150g) green beans, cut into small pieces 1 cup (150g) green beans, cut into small pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced pork and beef, and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and bell peppers. Sauté until they become soft and translucent.
3. 3.
   Add the minced garlic and diced tomatoes to the pot. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Return the browned meat to the pot and mix well with the vegetables.
5. 5.
   Add the Arborio rice to the pot and stir to coat it with the mixture.
6. 6.
   In a separate small bowl, dissolve the saffron threads in a few tablespoons of warm water. Add the saffron mixture, smoked paprika, and bay leaf to the pot.
7. 7.
   Pour in the beef or vegetable broth, season with salt and pepper, and give it a good stir.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
9. 9.
   In the last 5 minutes of cooking, add the green beans to the pot and stir gently.
10. 10.
    Once the rice is cooked and the green beans are tender, remove the pot from the heat and let it rest for a few minutes before serving.
11. 11.
    Serve the Arròs Brut hot, garnished with fresh parsley or cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in warm water for at least 10 minutes before adding them to the dish.
• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a fluffier texture.
• Pork and beef — For tender meat, choose cuts with some marbling, such as pork shoulder and beef chuck. Trim any excess fat before dicing.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the dish.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or red pepper flakes.
• Feel free to customize the vegetables according to your preference. You can add peas, carrots, or artichoke hearts for additional flavors and textures.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.
• Serve the Arròs Brut with a side of crusty bread to soak up the flavorful broth.

Serving advice

Arròs Brut is best served hot, straight from the pot. Garnish each serving with fresh parsley or cilantro for a pop of color and added freshness. Serve it as a main course for a hearty and satisfying meal.

Presentation advice

To present Arròs Brut beautifully, use a large serving platter or individual plates. Arrange the rice in the center and surround it with the meat and vegetables. Sprinkle some fresh herbs on top for an attractive garnish. Serve with a smile and let the vibrant colors of the dish shine through.