Recipe for rice with beef chop, mushrooms and snow peas

Steps to follow to prepare rice with beef chop

Ingredients

For this recipe you will need:

Preparation

1. Lighting the fire : To cook this rice, Rafa and Carlos chose wood, but if you don't have a paella pan, you can also use gas or a ceramic stovetop. El Paeller's beef broth already incorporates all the flavor and aroma of this wood, so you're guaranteed to get it right on your plate.
2. Sear the ox chop : The first step is to sear the ox chop. Place it in the paella pan over high heat with a splash of EVOO, and let it brown on both sides. This step is key to keeping the juices in the meat and giving it an intense flavor. Once it's well seared, remove it and set it aside for later.
3. Sauté the mushrooms : Wash the mushrooms, cut them into quarters, and sauté them in the paella pan with a little more EVOO. Let them release their water and brown slightly. This step not only adds texture to the rice, but also provides an incredible umami flavor.
4. Sauté the snow peas : Next, add the snow peas to the paella and sauté them until lightly browned and crispy. This vegetable, a member of the pea family, may not be common in many paellas, but it adds a unique texture and a touch of freshness to the dish. When they're ready, remove them and set aside for later.
5. Tomato Sofrito : In the same pan as the mushrooms, add the crushed tomatoes and sauté over medium heat. This step is essential for giving the rice its flavor. Cook the tomatoes until they lose their water and darken, indicating that they are well concentrated.
6. Add the wood-fired beef broth : Once the sofrito is ready, add the wood-fired beef broth. It's important to have broken up and tempered the fat beforehand. You can break it up with tongs and temper it in a pot or in the microwave. This will ensure the fat is evenly integrated into the rice and doesn't float on the surface. Let the broth come to a boil.
7. Cut the ox chop : While the broth begins to boil, cut the ox chop into small pieces, making sure to include the fat 'candies' (as Carlos Catalá calls them), which are a real delight.
8. Add the saffron infusion : Add the saffron infusion to the simmering broth. Saffron will not only give the rice a vibrant, golden color, but it will also provide a subtle, aromatic flavor that perfectly complements the rest of the ingredients.
9. Add the rice : Spread the rice evenly over the paella pan, making sure it's evenly distributed. Cook over high heat for the first few minutes so the rice absorbs the broth and flavor of the ingredients.
10. Add the snow peas : As the rice begins to cook, add the reserved snow peas back in. Distribute them evenly throughout the paella pan so they blend with the rice.
11. Finish with the beef chop : Once the rice has finished cooking, add the pieces of beef chop to the surface. This allows the meat to heat through without losing its juiciness, and gives the dish a visually appealing presentation.
12. Rest and serve : Let the paella rest for a few minutes. This time is key for the flavors to settle. And finally, enjoy!

And there you have it: an exquisite rice dish with beef chop, mushrooms, and snow peas that combines the best of the subtle flavors of the vegetables it's made with with the intensity of the beef. The result is a dish full of nuances and textures that will delight your guests.

Our recommendations and tips for beef rice recipe

• Sear the meat well : Make sure to sear the chop over high heat before slicing it and adding it to the rice. This step is crucial to retaining all its juice and flavor.
• Temper the broth well : In broths like this one, which are free of preservatives and additives and made with 100% natural ingredients, it's normal for the different textures to separate, leaving the fat on top. We recommend cutting the fat with tongs and pouring the contents into a container to heat it. This will homogenize the broth, and it'll be ready to add to your recipe.
• The right rice : Always use Albufera variety rice for this type of paella. It's best for absorbing the broth without overcooking.
• Control the timing : The rice should first be cooked over high heat to absorb the broth, then reduce the heat so it finishes cooking evenly. Add your touch of socarrat at the end if you want that characteristic Valencian result.

Catalá Butcher Shop: tradition and quality in every cut

You can't talk about a good rice dish with beef chop without mentioning the quality of the meat, and in this case, Carnicería Catalá takes center stage. With decades of experience selecting the best cuts of meat, this butcher shop has earned the trust of the most demanding meat lovers.

Carnicería Catalá is a family business specializing in top-quality meat products. Their commitment to excellence is reflected in every cut, making them the perfect choice for those seeking top-quality beef chops. They also work exclusively with domestic farmers, ensuring their products are always fresh and sustainable.

After initial discussions with Rafa Margós, the two chefs quickly agreed on the recipe for this broth, which combines the best of Carnicería Catalá 's beef with the experience and craftsmanship of El Paeller, the only brand of wood-fired broths on the market. With all of this, nothing can go wrong!