Arroz meloso de carrilleras al Oporto con surtido de setas

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Arroz meloso de carrilleras al Oporto con surtido de setas. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Arroz meloso de carrilleras al Oporto con surtido de setas is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz meloso de carrilleras al Oporto con surtido de setas estimated approx 120 min.

To begin with this recipe, we must first prepare a few ingredients. You can cook Arroz meloso de carrilleras al Oporto con surtido de setas using 13 ingredients and 11 steps. Here is how you cook it.

#glutenfree

Ingredients and spices that need to be Make ready to make Arroz meloso de carrilleras al Oporto con surtido de setas:

1. 400 gr arroz arborio
2. 2 carrilleras de cerdo
3. 60 gr surtido de setas deshidratadas
4. 2 cebollas
5. 2 dientes ajo
6. 1 c.s. concentrado de tomate
7. 1 c.s. pulpa de ñora
8. 1 c.c. pimentón de la Vera
9. 200 ml Oporto
10. 2 litros mitad fondo ave mitad agua
11. Harina sin gluten
12. 8 hebras azafrán
13. 1 hoja laurel

Instructions to make to make Arroz meloso de carrilleras al Oporto con surtido de setas

1. Deshuesamos las carrilleras y ponemos en una olla los huesos con el fondo de ave y el agua y las hebras de azafrán y dejamos que hierva suavemente durante toda la preparación.
2. Ponemos a hidratar las setas con el Oporto.
3. Cortamos la carne de las carrilleras en trocitos que salpimentamos y enharinamos ligeramente y sellamos en la olla donde haremos el arroz. Reservamos.
4. En la misma olla pochamos a fuego suave la cebolla y el ajo bien picaditos desglasando los restos que haya dejado la carne.
5. Añadimos en ese momento el tomate concentrado, la ñora y el pimentón. Damos dos vueltas para mezclar bien y añadimos la carne y las setas hidratadas junto con el Oporto.
6. Dejamos que se vaya cociendo a chup chup suave hasta que se evapore el alcohol. Vamos removiendo para evitar que se pegue ya que con la harina será probable que pase.
7. Vamos añadiendo cucharones de la mezcla de fondo y agua infusionado con el azafrán hasta que la carne esté tierna. Yo lo he tenido unos 30 - 40 minutos a fuego suave añadiendo poco a poco cucharones.
8. En ese momento añadimos aproximadamente 1 litro de la mezcla (sino hay ponemos más agua) y la hoja de laurel. Subimos el fuego y dejamos que arranque el hervor.
9. Añadimos el arroz y removemos.
10. Ponemos el fuego a medio y dejamos que se vaya cociendo el arroz removiendo de vez en cuando.
11. Se trata de que quede meloso así que vamos comprobando el nivel de líquido añadiendo si fuera necesario y removiendo para que el arroz suelte parte del almidón. Salpimentamos al gusto.

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