RECIPES

Sauté the pork ribs, the chicken, the rabbit and the liver in a clay pot with some oil until all the ingredients are golden brown. Take out the liver and save it for later.

Add the chopped onion to the meat and fry until it is golden. Then, add the tomatoes and let everything cook until all the ingredients have bound together.

Add the water (at least four times the rice volume) and bring to boil until the meat is tender.

Clean and cut all the vegetables and add them to the pot.

Prepare the “picada” for the rice by mixing the fried chicken liver, two chilli peppers and a tablespoon of Gourmet-Seasoning Ametlla + Coloma. Add this “picada” to the broth, along with half a teaspoon of “Arroz Brut” seasoning.

To finalize, season with salt and let cook for another 15 minutes. The Arroz Brut is ready to be enjoyed!