Recipe of maguro rice with pickled vegetables and smoked sardines
15/07/2020
Enjoy this recipe of chef Manolito Barranco with our Hoy Brand.
Maguro rice with pickled vegetables and smoked sardines
Ingredients
- For the rice
- 1 clove garlic
- 1/2 onion from Fuentes
- 500 g rice
- 1 l chicken broth
- paprika
- saffron
- For the vegetables
- 4 white asparagus
- 8 green asparagus
- 8 baby carrots
- 4 baby zucchinis
- For the seasoned sauce base
- 500 ml soy sauce
- 125 ml
Japanese Mirin rice wine
- 25 ml sherry vinegar
- For the Aragon black olive emulsion
- 2 table spoons finely chopped black olives
- 2 egg yolks
- sunflower oil
- salt
- pepper
- tobasco to taste
- 50 g capers
- 50 ml white wine vinegar
- 30 g sugar
- And also
- 4 smoked sardines
- 8 caper berries
- 8 round slices gherkin
- 4 pickled pearl onions
- chive and fennel leaves
Instructions
- Lightly fry the garlic and onion. Add the saffron, paprika and rice. Stir a few times and add the broth.
- Once evaporated, spread over a tray and reserve for frying.
- Cook each of the vegetables separately.
- Prepare the emulsion sauce in same manner as preparing a mayonnaise. Blend and set aside.
- Lightly fry the vegetables, add the rice, salt, pepper, seasoned sauce base and adjust to taste.
- Place a brush stroke of the emulsion on the plate.
- Place the rice on top. Arrange the vegetables in a nice manner, and a few drops of the emulsion.
- Add the sardine chopped into pieces.
- Finish with the chives, fennel, pickle pearl onions, gherkins and caper berries.
Manolito Barranco Obis
Manuel Barranco or Manolito the chef, as he is normally referred to by people who know him, is happy. He wants to transmit his happiness through his work. He studied cooking in the Escuela de Hostelería de Guayente in the Pyrenees, and he says that it brought out the best in him. He furthered his knowledge in the Escuela de Hostelería de Huesca. He prepared himself to tour the
kitchens of Spain.
He also planned to go abroad, but instead he found love. Now he shares his cooking and communicating skills from his kitchen in the restaurant Quema in Zaragoza.
The recipe of maguro rice as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
