Entree: Andorra – Arròs de Muntanya (Hearty mountain rice cooked with mixed meats and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 cups (400 g) short-grain rice
- 5 cups (1.2 L) chicken or meat broth
- 4 bone-in chicken thighs, approx. 5 oz (140 g) each
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) pieces
- 2 chorizo sausages, approx. 4 oz (115 g) each, sliced
- 8 oz (225 g) pancetta or bacon, diced
- 1 large onion, about 8 oz (225 g), finely chopped
- 1 red bell pepper, about 6 oz (170 g), chopped
- 3 cloves garlic, about 0.2 oz (6 g), minced
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) dry white wine (optional)
- 1 tsp (5 g) smoked paprika
- 1 pinch saffron threads, soaked in 2 tbsp (30 ml) warm broth
- 1 cup (150 g) frozen peas
- 1/2 cup (75 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste

Instructions

1. Season the chicken thighs and pork pieces with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a large wide pan or cazuela over medium-high heat and brown the chicken thighs 4–5 minutes per side; remove and set aside. Brown the pork pieces in batches until caramelized; remove and set aside.
2. In the same pan add the remaining 1 tbsp (15 ml) olive oil and sauté the pancetta or bacon until it renders fat. Add the sliced chorizo and cook until slightly browned.
3. Add the chopped onion and red bell pepper to the pan and cook until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, and drained saffron with its soaking liquid; cook 1 minute until fragrant.
4. Pour in the white wine if using and let it reduce by half. Add the rice and stir to coat grains in the pan mixture for 1–2 minutes.
5. Return the browned chicken and pork to the pan and pour in the broth. Bring to a gentle simmer, adjust salt and pepper, then reduce heat to low, cover, and cook undisturbed for 18–22 minutes until the rice is tender and liquid is absorbed.
6. When rice is almost done, sprinkle the peas over the top, re-cover, and let steam 3–4 minutes. Remove from heat and let rest 5 minutes.
7. Fluff the rice gently with a fork, fold in chopped parsley, adjust seasoning, and serve hot, arranging meat pieces attractively on top.