At El Paeller, we love bringing the essence of authentic Valencian cuisine to your table. Today, we bring you a recipe that combines the richness of our tradition with the highest quality ingredients: rice with aged ribeye steak. A dish full of intense flavors and textures that will make you feel like a true paella master. By following this recipe, you can prepare a rice dish that will not only surprise your guests but also reflect the culinary art of wood-fired paella.
Characteristics of rice with ribeye steak
Rice with aged ribeye steak is a dish that stands out for its robust and deep flavor, the result of a fusion of select ingredients and meticulous preparation. The ribeye, with its marbling, adds a unique juiciness to the rice, while the touch of vermouth and saffron lends a subtle sophistication. This dish is not only a delight for the palate but also a testament to our respect for Valencian culinary tradition, enhanced by the wood-fired cooking technique we use at El Paeller.
Steps to follow to make Rice with Ribeye Steak
Ingredients
- Diced ribeye steak fat, aged to taste
- 30 ml of extra virgin olive oil
- Salt to taste
- 1 medium onion, finely chopped
- 2 cloves of garlic, chopped
- 2 medium tomatoes, grated
- 1 teaspoon of La Vera paprika
- 40 ml of red vermouth
- Wood-fired meat broth from El Paeller
- Saffron infusion to taste
- 300 grams of bomba rice
Preparation
- Prepare the rice base: In a paella pan over medium heat, melt the diced ribeye fat until completely liquid, releasing its characteristic aroma. This step is essential to infuse the rice with the rich flavor of the ribeye. Remove the melted fat and set it aside.
- The sofrito: In the same paella pan, add the olive oil and sauté the onion and garlic with a pinch of salt. Cook until the onion is translucent and the garlic begins to brown, releasing its aromas.
- Add the tomato: Add the grated tomato to the sautéed vegetables and cook over medium heat until the water has evaporated, blending perfectly with the onion and garlic. This step ensures that the flavors concentrate and intensify.
- A touch of paprika and vermouth: Add the smoked paprika, stirring quickly to prevent it from burning. Immediately pour in the red vermouth and let the alcohol evaporate, which will add a herbal note to the sofrito. Then, stir in the El Paeller wood-fired beef stock.
- Cooking rice: Once the broth is hot, pour in a saffron infusion and add the rice, spreading it evenly in the paella pan. Cook over medium heat for about 15-18 minutes, without stirring, so the rice absorbs all the flavors.
- Preparing the ribeye steak: While the rice is cooking, sear the ribeye steak in a separate pan, sealing it on both sides until golden brown on the outside and juicy on the inside. Slice the ribeye steak into thin slices.
- Finishing the dish: Once the rice is cooked, remove the paella from the heat and let it rest for a few minutes. Then, garnish the surface of the rice with the slices of ribeye steak.Add a few strands of saffron and a few drops of extra virgin olive oil to give it a final touch of shine and flavor.
Our recommendations for your paella ribeye steak
Ribeye steak quality
Make sure to choose a high-quality, aged beef ribeye steak with good marbling for a deeper flavor and a juicy texture.
Flavor variations
If you're looking to intensify the flavors, add a few extra cloves of garlic to the sofrito or a touch of Worcestershire sauce along with the vermouth.
Spicy touch
For those who enjoy spicy food, a pinch of crushed chili in the sofrito can add a fiery touch that complements the robust flavors of the ribeye steak.
Presentation
Garnish the dish with sprigs of fresh rosemary or parsley before serving. This not only adds an attractive visual touch but also complements the flavors of the dish.
Pairing
This rice pairs perfectly with a medium or full-bodied red wine that has spicy notes and a touch of acidity to balance the richness of the ribeye steak.
With this recipe and the recommendations of our chef, Rafa Margós, you're ready to prepare a rice dish with ribeye steak that will become the star of any family gathering. It's not only a dish that stands out for its flavor, but also for the quality of its ingredients and the traditional wood-fired cooking technique that characterizes El Paeller. Enjoy!
El Paeller's wood-fired beef broth: the secret to flavor
One of the key elements for this rice with ribeye steak to have an incredible flavor is the use of a high-quality broth, which acts as the soul of the recipe. At El Paeller, our wood-fired beef broth is one of our most prized possessions, and today we'll tell you why it's so special.
Tradition and authenticity in every sip
El Paeller's wood-fired beef broth is made using traditional methods in our workshop in Chiva, Valencia. We use only 100% natural ingredients, without preservatives or additives, guaranteeing an authentic and pure flavor, just like it was made in Valencian kitchens of yesteryear. Cooking over a wood fire isn't just a whim; it's a technique that imparts a unique character and depth of flavor that's difficult to replicate with other cooking methods. In case you didn't know, we're the only ones who cook over a wood fire!
Premium quality ingredients
The secret to a good broth lies in the quality of its ingredients. For our beef broth, we select the finest cuts of chicken and duck, which provide a rich and nuanced flavor. We also add crushed tomatoes, extra virgin olive oil, salt, sweet paprika, and rosemary infusion, which brings balance to the broth. Finally, the salt is carefully adjusted so that the broth is flavorful enough without overpowering the other ingredients. Remember, you can adjust the salt to your liking!
Slow wood cooking
Cooking over a wood fire is what truly makes our beef broth different. Cooking over a wood fire is a process that requires patience and dedication, as the broth simmers for several hours to ensure all the flavors blend and intensify.This slow and steady approach that we carry out in the workshop is what gives the broth a rich texture and a complexity of flavor that is impossible to obtain through faster methods.
Versatility in the kitchen
El Paeller's beef broth is not only the perfect accompaniment to our rice with ribeye steak, but it's also an ideal base for a wide variety of dishes. From soups and stews to risottos and other rice dishes, this broth adds a deep and comforting flavor to any recipe.
In short, a broth that will perfectly complement your suquets, calderetas, stews and rice dishes.
