Maguro rice with pickled vegetables and smoked sardines
Author Manolito Barranco Obis
Ingredients
For the rice
1clovegarlic
1/2onion from Fuentes
500grice
1lchicken broth
paprika
saffron
For the vegetables
4white asparagus
8green asparagus
8baby carrots
4baby zucchinis
For the seasoned sauce base
500 mlsoy sauce
125ml
Japanese
Mirin rice wine
25mlsherry vinegar
For the Aragon black olive emulsion
2table spoonsfinely chopped black olives
2egg yolks
sunflower oil
salt
pepper
tobasco to taste
50gcapers
50mlwhite wine vinegar
30gsugar
And also
4smoked sardines
8caper berries
8round slicesgherkin
4pickled 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.