Mountain Rice from Catalunya | ARRÒS DE MUNTANYA
Course: MainServings
2
peopleCooking time
15
minutesThis traditional Spanish Mountain Rice from Catalunya recipe, also known as Arròs de Muntanya, features a hearty combination of chicken, pork, rabbit, and optional sausage, flavored with authentic Spanish pimentón and simmered with vegetables and paella rice. Cooked until jammy and infused with herbs, it makes for a comforting and flavorful dining experience. Perfect for a taste of Spain right at home!
Ingredients
- Spanish Mountain Rice
100g chicken leg
100g pork rib
100g rabbit
75g dried or fresh mushrooms
1 chicken or rabbit liver
1 thin sausage (optional)
olive oil
1/2 onion
1/2 small green pepper
1/2 small red pepper
3 cloves of garlic
1 tomato
50g peas
a pinch of Spanish pimentón pepper powder
a splash of white wine (optional)
thyme and rosemary sprigs
200g Spanish paella rice
600ml chicken stock (boiling)
a few sprigs of parsley
salt
pepper
Directions
- Spanish Mountain Rice
- Chop the chicken, pork, rabbit, and sausage into small pieces and add into a pan with the liver and a generous pour of olive oil. Fry swiftly until golden, seasoning with salt and pepper as you go.
- Finely dice the onion, red pepper, and green pepper. Grate the tomato into a pulp.
- Remove the meats from the pan and in the now flavorful oil, add in the onion, green pepper, and red pepper. Gently sweat over low heat for 10 minutes until very soft, then add the tomato pulp and pimentón pepper powder.
- Continue cooking gently until almost dry and jammy. Then add in the peas, mushrooms, and fried meats, stirring over high heat for a couple of minutes.
- Add in the wine and reduce before adding in the rice and stirring. Pour over the boiling stock and give it a quick stir before leaving it on a strong boil for 7 to 8 minutes, checking the broth for seasoning.
- Chop up the liver, parsley, and garlic and use a mortar and pestle to combine them into a paste (the picada) diluting it with a bit of wine.
- Stir in the picada and press down the herbs into the rice. Continue to cook for a further 7 to 8 minutes. If the rice starts to dry up before it’s done, add in a splash of boiling stock. Cover with a lid and let rest for 5 minutes before serving.
