Rice
Intermediate
Sorghum and Rice Dish
45 min
Rice
Easy
Recipe of Sausages rice, rovellons and truffle carpaccio
Vida Recetas Editorial
The sausage, rovellons and truffle carpaccio rice is a sophisticated comfort dish that combines the tradition of creamy rice with the intense flavor of sausage and the earthy taste of rovellons. Originating from Catalan mountain cuisine, this rice is perfect for a special occasion or a family Sunday lunch. The key lies in the slow, caramelized sofrito, which provides an unmatched depth of flavor, and in the texture of bomba rice, which absorbs the poultry stock without overcooking. The final touch of truffle carpaccio elevates the dish to another level, giving it a unique aroma and taste. It is ideal for those seeking a hearty yet elegant meal, and it allows for variations such as adding chorizo or piquillo peppers, although the original recipe is already spectacular on its own. Made with fresh, quality ingredients, this rice will become one of your favorites.
Tips for a perfect rice
- Use bomba rice for a perfect texture.
- Do not stir too much so the rice doesn't release too much starch.
- Let it rest for a few minutes before serving to let the flavors settle.
Cook
30 min
Servings
2
Ingredients
Directions
-
1
Brown the sausage in the paella where we are going to make the rice. We booked.
-
2
In the paella, sauté the mushrooms with garlic and chopped parsley. We booked.
-
3
Chop the shallots, peppers and garlic very finely and put it to fry in the paella.
-
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.
-
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.
-
6
Add the saffron, paprika and ñora, turn twice and add the wine. Let it dry very well.
-
7
Heat the bottom and preheat the oven to 220°
-
8
Add the rice to the paella and cashew nuts.
-
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.
-
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.
Frequently Asked Questions
How difficult is it to prepare Sausages rice, rovellons and truffle carpaccio?
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
How long does it take to prepare Sausages rice, rovellons and truffle carpaccio?
The preparation time is minutes and the cooking time is 30 minutes.
How many people does this recipe serve?
This recipe is designed for 2 servings.
Can I substitute some ingredients?
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
How should I store this preparation?
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
