Recipe of Sausages rice, rovellons and truffle carpaccio

Name: Recipe of Sausages rice, rovellons and truffle carpaccio
Cook time: 30 min
Total time: 30 min
Ingredients: 100 g Bomba rice; 3 shallots; 1/2 green pepper; 1 clove garlic; A sausage; 5-6 rovellons; 4 saffron strings; 1 cup granulated ñora; 1 tsp paprika from La Vera; 30 ml white wine; 350 ml poultry stock; Minced garlic and parsley; Chives; Canned truffle slices.

In a super romantic divine lunch for couples, I come to tell you how to prepare a perfect sausage rice, rovellons and truffle carpaccio.

If you want, you can add chorizos, some piquillo peppers and some carrot squares.

Servings 2

Preparation min

Cooking 30 min

Calories kcal

How to Make Sausages rice, rovellons and truffle carpaccio

Instructions

Step 1

Brown the sausage in the paella where we are going to make the rice. We booked.

Step 2

In the paella, sauté the mushrooms with garlic and chopped parsley. We booked.

Step 3

Chop the shallots, peppers and garlic very finely and put it to fry in the paella.

Step 4

Meanwhile, we cut 4 or 5 slices of sausage for later and the rest we chop it very finely and add it to the poaching with the vegetables in the paella.

Step 5

We keep some small chanterelles if any and some pieces of the big ones. We also chop the rest very finely and add to the paella. We leave it to cook covered over a very low heat until it is very caramelized.

Step 6

Add the saffron, paprika and ñora, turn twice and add the wine. Let it dry very well.

Step 7

Heat the bottom and preheat the oven to 220°

Step 8

Add the rice to the paella and cashew nuts.

Step 9

Add the hot bottom, spread the rice all over the surface and salt. Arrange the sausage and mushroom slices on the paella. Leave it on high heat for 2 minutes and then carefully transfer it to the oven.

Step 10

Let it finish in the oven and when it is very dry we take it out, arrange the canned tofu sheets and let it rest covered for 3 minutes. Then we sprinkle with chives and that's it.