For 6 people:
600g paella or risotto rice
1.5 litre water or chicken stock
300ml olive oil
50g grated cheese (Spanish semi-cured preferably or cheddar)
3 cloves of garlic
½ bunch of parsley
Fry the unpeeled, crushed garlic cloves in a pan with some olive oil until golden. Remove and set aside.
Finely chop the onion and fry until it begins to brown, then add the diced ham.
Cook for about 5 minutes, then add the rice and continue sautéing for about 12 minutes.
Add water or stock in the ratio 2 liquid to 1 rice. Add the cooked garlic.
Continue cooking for about 12-15 minutes till the rice is cooked. Remove from the heat, check the seasoning and sprinkle grated cheese on top.
Put it in the oven for about 5 minutes to melt the cheese and serve immediately.
Our Wine Suggestion
Campillo Especial Reserva 2004 Rioja
Red wine from 85% Tempranillo, 10% Grenache and 5% Cabernet Sauvignon grapes and 23 months barrel aging. 13%. This red reserva from Rioja is an excellent choice to accompany this simple dish. It has elegant aromas, with a silky initial flavour and hints of wood.
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