Ingredients to make Brut Rice:
- 300 gr. rice
- 3 u. thrush
- 2 units squab
- 300 gr. rabbit
- 200 gr. baby peas
- 500 gr. sobrasada
- 2 units tender artichoke
- 1/2 unit butifarrón
- 1/2 l. olive oil
- 1 pc. big Onion
- 3 clove garlic
- 3 u. tomatoes
- 1 bunch parsley
- 1 slice of chilli
- 6 saffron strand
- 1 l. Water
- 200 gr. mushrooms
- Salt
- Pepper
- spices (to taste)
How to make Brut Rice:
- Clean the thrushes and the pigeons, including the guts, which will be washed with water, salt, and lemon juice.
- Cut the birds into quarters.
- Cut the rabbit into six pieces and wash it.
- Break the rib into pieces carefully so that it does not splinter.
- Cut the butifarrón into thin slices.
- Shell the peas.
- Clean the artichokes and cut them into 8 pieces each.
- Wash them and put them in water with lemon juice.
- Peel the onion, tomatoes and garlic.
- Chop small and separately.
- Clean the mushrooms carefully and cut them in two.
- Wash and chop the parsley.
- Roast the saffron threads on brown paper carefully because they burn quickly.
- Heat the oil in a greixonera (large clay pot) and gently sauté the onion, once it is juicy, add the garlic and tomatoes.
- When you form a sauce, join all the meat and interiors (cut into pieces).
- Take a few laps
- Salt and pepper and add 1 liter of water.
- Add the rice together with the vegetables, mushrooms, butifarrón and sobrasada.
- Cook 20 minutes.
- Meanwhile, mash the parsley, the saffron and the little piece of chilli pepper and all the spices in a mortar.
- A few seconds before removing from the heat, mix the matador with a little broth and water the rice.
- Rest for a minute before serving.
