ARROZ DE CARRILERAS, SETAS Y FOIE. "Descubre más que los tradicionales"

"RICE WITH PORK CHEEKS, MUSHROOMS, CARAMELIZED ONIONS, AND FOIE GRAS" Discover this recipe bursting with flavor and textures, incredibly easy to make and yielding spectacular results. In this video, I explain everything in detail to make it easier for you to apply it at home. 👨🏻‍🍳 Ingredients (Serves 3-4) - 50cm polished steel paella pan Pork cheeks 1 red onion 1 tray of mixed mushrooms 2 ripe plum tomatoes 1 teaspoon of paprika Half a glass of Pedro Ximénez sherry 350g of rice 1.4L of broth from the pork cheeks Opaz saffron infusions Extra virgin olive oil and salt Ingredients for the Broth: Beef cheeks. Half a bag of mixed vegetables for broth. Leek, carrot, turnip, radish, parsnip, celery, one onion. 4 cloves of garlic, 1 tomato. Paprika. Frozen foie gras micuit (for grating). Water. White wine and bay leaf. Preparation of the Broth: 1. Remove the skin from the beef cheeks, brown them with whole garlic cloves, and set aside. 2. Brown the chopped vegetables, and when they are cooked, add a grated tomato. 3. Reduce the water from the tomato and add a tablespoon of paprika. 4. Return the beef cheeks to the pot, mix everything well, and add the water and two bay leaves. 5. Add half a glass of white wine (optional). In a pressure cooker: 30 minutes. In a regular pot: 1 hour 30 minutes to 2 hours over medium-low heat. If you have any questions, feel free to write to me. The step-by-step process is shown in the video. If you have any questions, feel free to write to me. You can also find me on social media: Instagram 👉🏼 https://www.instagram.com/_comeydisfr... TikTok 👉🏼 https://www.tiktok.com/@_comeydisfrut... Facebook 👉🏼 https://www.facebook.com/share/1DifoY...