Spanish rice with pepper chutney and grilled secreto
Recipe
-
20 minutes
-
65 minutes
-
85 minutes
-
4 persons
Comfort food with a Spanish twist? Discover the delicious flavour of this rice dish with pepper chutney and secreto grilled on the Big Green Egg. To make this rice recipe on your kamado, use bomba rice – the rice that is also perfect for paella. Secreto is a Spanish cut from the shoulder of a pig. It is rich in fat, tender and has a rich flavour. Do you have some time? Then marinade the meat in the rub overnight for the very best results.
INGREDIENTS
Rub
- 1 tsp Madras curry powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp freshly ground black pepper
Secreto
- 400 g secreto
Rice
- 1 fresh chorizo sausage of approx. 100 g
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 150 g bomba rice
- 100 ml tomato juice
- 200 ml chicken stock
Serve with
Garnish
- small handful of rocket
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220°C.
- Meanwhile, mix all the ingredients for the rub and rub the secreto with it all around.
METHOD
- Place the secreto and chorizo sausage on the grill. Grill the meat for about 3 minutes. Turn the secreto and chorizo sausage over and grill for another 2-3 minutes until the secreto reaches a core temperature of 65°C. You can measure this with a core thermometer.
- Set aside the grilled secreto and chorizo sausage. Remove the cast iron grid and place the stainless steel grid in the kamado. Place the Dutch oven on the grid, close the lid of the kamado and preheat the pan. Meanwhile, cut the grilled chorizo sausage into half-inch cubes. Peel and finely dice the onion and garlic.
- Add the olive oil, chorizo cubes, onion and garlic to the Dutch oven and fry for about 3 minutes. Sprinkle the bomba rice into the pan and fry for another 3 minutes. Stir regularly and close the lid of the Big Green Egg after each action.
- Deglaze the rice with the tomato juice and chicken stock. Remove the Dutch oven and grid from the kamado, put the heat shield in place and put the grid back. Place the pan back on the grid, close the lid of the kamado and bring the temperature to 170°C; it will already drop by placing the heat shield. Simmer for about 20 minutes until the rice is cooked. Stir occasionally and add a splash of water or chicken stock if necessary.
- Remove the Dutch oven from the kamado. Sprinkle the cooled secreto with black pepper and place on the grill. Warm for about 3 minutes.
- Divide the bomba rice and pepper chutney among the plates. Remove the secreto from the Big Green Egg, slice and sprinkle with sea salt flakes. Divide among the plates and garnish with the rocket.
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