Gypsy rice with pork and lamb recipe

Gypsy rice is normally prepared with chicken or cod, but this time we will use some meat, an exquisite combination of pork and lamb that you will love. As for the end of the dish, we will cook what we call a rice in broth, this means that the grain will be tender but that it will have enough broth, which will not dry out completely during cooking.

Keep in mind that since we are going to make a soupy rice, the choice of grain plays a very important role in the final result of the dish. For this gypsy rice recipe I have used bomb rice.

Now you know the secret so that this dish of gypsy rice with pork and lamb is perfect, so gather all the ingredients and follow the recipe step by step to enjoy a good meal with your family and don’t forget that if you want more dishes like this you can visit his blog, full of many other preparations.

Ingredients to make gypsy rice with pork and lamb:

• 400 grams of Rice
• 250 grams of lamb neck
• 250 grams of lean pork
• 250 grams of pork ribs
• 1½ liters of water
• 150 grams of green beans
• 4 tender garlic
• 2 small potatoes
• 1 piece of onion
• 2 tomato
• 1 red pepper
• 6 threads of Saffron
• 3 tablespoons of olive oil

How to make Gypsy Rice with Pork and Lamb:

1. The first step to cook this rich broth rice is to prepare the vegetables. To do this, peel the onion and chop it, peel the spring garlic and cut it into small pieces. Wash the pepper, remove the seeds and cut it into strips, wash the green beans and chop them, peel the potatoes, wash them and cut them into small cubes. Peel and grate the tomatoes.
2. Ask your butcher to give you the meat cut into pieces.
3. Heat a frying pan with oil and when it is hot, fry all the meat, let it brown, stirring from time to time.
4. When everything is well sealed, we remove the meat and in the same oil, we will fry the vegetables for 5 minutes, add the tomato, mix everything well and leave to fry for 3 or 4 more minutes.
5. Transfer all the sauce, including the meat that we previously removed, to a paella pan. Add the rice, and fry the whole for a couple of minutes. Then, we cover it with water and incorporate the crushed saffron threads in a mortar.
6. If you don’t have a paella pan, you should use a wide, low-cut pot.
7. When it starts to boil, adjust the salt and let it cook for 20 minutes over medium heat.
8. The gypsy rice with pork and lamb can be more or less soupy depending on your tastes. This recipe is also usually prepared with chicken and as you can see, it is a complete dish that does not need any type of garnish, although to contrast, you can first serve a fresh capers salad or some grilled prawns, which always come in handy.