Paella with Pork Ribs and Cauliflower

Name: Paella with Pork Ribs and Cauliflower
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 1 1/2 lbs pork ribs (about 700 grams); 1 small cauliflower; 1 cup rice (about 4 small espresso cups); Water; 2 ripe tomatoes, grated; Olive oil; Saffron threads or yellow food coloring

Francesc Vicent @Francesc_Vicent

Macastre

This is a delicious paella; the cauliflower gives it a wonderful flavor. I usually cook it over a wood fire, which adds a special touch.

Francesc Vicent @Francesc_Vicent

Macastre

This is a delicious paella; the cauliflower gives it a wonderful flavor. I usually cook it over a wood fire, which adds a special touch.

Saved

Ingredients

1 hour 30 minutes

Serves 4 servings

1 1/2 lbspork ribs (about 700 grams)
1small cauliflower
1 cuprice (about 4 small espresso cups)
Water
2ripe tomatoes, grated
Olive oil
Saffron threads or yellow food coloring

Saved

Steps

1 hour 30 minutes

1

Pour olive oil into the paella pan and level it. Once the pan is level, light the heat.
2

Season the pork ribs with salt and fry them until well browned. Once browned, move them to the side and fry the grated tomato for about 10 minutes. I also like to grate a small garlic clove with the tomato for extra flavor, but that's optional.
3

Add the cauliflower and sauté for about 8 minutes, then mix everything together. Add water to fill the pan and a pinch of food coloring (or saffron threads if you have them). Let it boil until the broth drops below the level of the pan's rivets.
4

Taste for salt and adjust as needed. Add the rice and stir with a spatula to distribute everything evenly. If cooking over a wood fire, it's important to control the heat. I like to cook the rice over high heat for the first 5 minutes, then reduce to medium heat for about 13 minutes. In total, cook the rice for about 18 minutes. Then remove the pan from the heat, cover with newspaper, and let it rest for about 10 minutes.