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Recipe of the Day: Arròs a l´empordanesa | EatCatalunya: All about Catalan Cuisine

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Recipe of the Day: Arròs a l´empordanesa

By Bluelephant on Flickr

This rice dish is native to the comarques (counties) of the Emporda area of Girona. The mushrooms that are typically used are called rovellons, which can be hard to find outside of Catalunya and are seasonal (if you are on a trip to the region, try finding the canned variety to make this dish at home). If you can’t find rovellons, try using oyster mushrooms or any mushroom that will maintain its firmness without breaking apart.


* 1 pound of rice

* 1 whole chicken

* 2 1/3 lbs. rabbit

* 1 white butifarra

* 4 ounces lard

* 7 ounces wild mushrooms

* 5 ripe tomatoes, halved, then grated

* 2 onions

* 5 cloves of garlic, minced into a paste with a mortar and pestle

* 2 ounces toasted almonds

* pinch saffron, handful of parsley

* salt to taste

* 1/4 cup olive oil
Special tools needed: large paella pan and a mortar and pestle

Cooking Time: 1 hour
Serves: 6
Vegetarian-friendly: No

Preheat oven to 300 degrees F. Cut the chicken and the rabbit into serving size pieces. Clean and dry the mushrooms. Heat the olive oil in an extra large paella pan over medium heat and add the lard until it sizzles.  Sautée the chicken and rabbit until they are golden brown, then add in the garlic paste and grated tomato. Let simmer for 15 minutes then season with salt to taste. While all that is cooking, roast the butifarra in the oven until slightly browned on the outside. Once it’s done, slice the sausage into bite size pieces and add it to the paella pan. While the butifarra is cooking, make a paste with the almonds, parsley and saffron using a mortar and pestle. Add the rice to the paella pan and stir for 3 minutes. Add the paste to the pan and stir, then add the mushrooms. Finally, pour in enough water to cover the whole dish and bring to a boil, then remove from heat and place in the oven. Bake for 10 minutes or until most of the water is observed, the rice is done yet still has a bite to it.

Wine pairing
Gran Coronas, tinto reserva, 2001. DO Penedés

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