Valencian-style Vrtanj

Ingredients

Valencian-style Vrtanj differs from the original Slovenian dish by incorporating Valencian ingredients and flavors. The original Vrtanj typically uses local Slovenian ingredients and spices, while this adaptation embraces the Mediterranean influence of Valencian cuisine. The Valencian version incorporates saffron-infused rice, paprika, and fresh vegetables, giving the dish a distinct flavor profile that sets it apart from the traditional Slovenian recipe. We alse have the original recipe for Vrtanj, so you can check it out.

• 500g (1.1 lb) pork or beef, cut into bite-sized pieces 500g (1.1 lb) pork or beef, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 250g (1 1/4 cups) rice 250g (1 1/4 cups) rice
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced bell peppers to the pan and cook for a few minutes until they start to soften.
3. 3.
   Add the diced tomatoes, smoked paprika, and saffron threads to the pan. Stir well to combine the flavors.
4. 4.
   Add the bite-sized pieces of pork or beef to the pan and cook until they are browned on all sides.
5. 5.
   Stir in the rice and coat it with the mixture in the pan.
6. 6.
   Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes or until the rice is cooked and the flavors have melded together.
8. 8.
   Once the rice is cooked, remove the pan from the heat and let it rest for a few minutes.
9. 9.
   Garnish with freshly chopped parsley before serving.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a vegetarian version, replace the meat with tofu or tempeh and use vegetable broth instead of chicken broth.
• Add a squeeze of lemon juice before serving to enhance the flavors.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes.
• Serve Valencian-style Vrtanj with a side of crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Valencian-style Vrtanj is best served hot, straight from the pan. Divide the dish into individual plates or bowls and garnish with freshly chopped parsley for a pop of color. Accompany it with a side of crusty bread to mop up the flavorful sauce.

Presentation advice

To present Valencian-style Vrtanj beautifully, arrange the colorful bell peppers and tomatoes on top of the rice, creating an appealing visual contrast. Sprinkle some additional saffron threads on the dish for an elegant touch. Serve it on rustic ceramic plates to evoke the Mediterranean charm.