Rice with pork backbone and artichokes


I present you a very tasty and easy to prepare dish:

Ingredients for people 4

1 kg of pork backbone bones
250 gr of rice
4 artichokes
1 cebolla
Carrots 3
1 leek
1 hoja de laurel
Olive oil
Sal Island


After leaving the pieces of backbone for a whole day in oregano marinade and salt, brown the pieces in a pressure cooker with a few tablespoons of olive oil. Now remove the bones and fry the onion cut into pieces there. Return the meat to the pot, add the sliced ​​carrots, the chopped leek and the bay leaf, covering the rest with water and bringing to a boil.

Now take a casserole and cook the clean artichokes with plenty of water, salt and oil, and a splash of olive oil for 30 minutes and then drain them. Now take everything prepared and pass it through the Thermomix or the blender.

Take a paella pan and brown the rice grains in oil and add double the broth. Top with the artichokes cut in half. Cook over medium heat for 20 minutes. Add more broth if necessary and rectify the salt. Finish cooking and let it rest for 5 minutes. Serve the rice with the pork backbone, if you like.

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3 comments, leave yours

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  1.   jamie lopez said

    Try the chicken soup from La Fonda Mexicana, and the delicious moles they are making right now at the mole festival, great, I highly recommend them, they served me very well, and I was delighted with the sauces, the bread, the good The treatment and the place, I dui to Naucalli's and I really loved it, apart from doing some very fun musical shows and they always have groups to liven up the atmosphere.

  2.   Edgar Duran said

    Thanks for the recipe, but in the part that says that after cooking the artichokes with water, salt and oil, I should take it all and put it through the blender, it doesn't say what it means and what I should do with it. I wonder if that preparation becomes the broth that I add to the rice later.

    1.    Yesica gonzalez said

      You are indeed right. What you have to go through the blender are the vegetables from the first broth (the onion in pieces, the carrots and the leek)