Creamy Iberian bomba (short-grain rice)
Ingredients
- 100 g CINCO JOTAS Iberian ham
FOR THE HAM BROTH
- 2 kg Ham bones
- 4 l Water
FOR THE RICE
- 400 g Bomba rice
- 3 Garlic cloves
- 1 pc. small shallot
- 4 pcs. Wild asparagus
- A knob of butter
- 100 g Iberian “Secreto” ham
- 10 ml White wine
- Olive oil to taste
- 2 Strands of saffron
- Salt to taste
Instructions
FOR THE BROTH
- Cook the previously-bleached ham bone in a saucepan until the water volume is reduced by half. Strain and set aside.
FOR THE RICE
- Mix the chopped garlic, spring onion, two tablespoons of oil and pinch of salt in a saucepan. Once browned, add the wine and cook until reduced.
- Add the diced Iberian “Secreto” ham with rice and sautée.
- Add ham broth (twice the volume of the rice) and the saffron. Halfway through cooking, add the wild asparagus and stir slowly.
FINAL TOUCHES AND PRESENTATION
- Once the broth has completely evaporated, remove from the heat and add the butter and diced Cinco Jotas ham. Mix everything gently and serve.
Notes
This recipe is sponsored by Mediterranean Supermarket