Recipe for rice with beef cutlet, mushrooms and snow peas

Steps to follow to prepare rice with beef chop

Ingredients

For this recipe you will need:

Preparation

1. Light the fireTo cook this rice, Rafa and Carlos chose to use firewood, but if you don't have a paella pan, you can also use gas or a ceramic hob. The beef broth from El Paeller already incorporates all the flavor and aroma of the wood, so you're guaranteed that in your dish.
2. Mark the ox steakThe first step is to sear the beef ribeye. Place it in the paella pan over high heat with a drizzle of extra virgin olive oil, and let it brown on both sides. This step is key to keeping the juices inside the meat and giving it an intense flavor. Once it's well seared, remove it and set it aside for later.
3. Sauté the mushroomsWash the mushrooms, quarter them, and sauté them in the paella pan with a little more olive oil. Let them release their water and brown slightly. This step not only adds texture to the rice but also imparts an incredible umami flavor.
4. Sauté the snow peasNext, add the snow peas to the paella and sauté them until they are lightly golden and crisp. This vegetable, from the pea family, may not be as common in many paellas, but it adds a unique texture and a touch of freshness to the dish. When they are ready, remove them and set them aside for later.
5. Tomato sofritoIn the same paella pan where you have the mushrooms, add the crushed tomatoes and sauté them over medium heat. This step is essential to give the rice a base of flavor. Cook the tomatoes until they lose their water and take on a darker color, a sign that they are well concentrated.
6. Add the wood-fired beef brothOnce the sofrito is ready, add the wood-fired beef broth. It's important that you've 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 distributed throughout the rice and doesn't float to the surface. Bring the broth to a boil.
7. Chop the beef chopWhile the broth begins to boil, cut the beef chop into small pieces, making sure to include the 'candies' of fat (as Carlos Catalá calls them), which are a real treat.
8. Add the saffron infusionAdd the saffron infusion to the boiling broth. The saffron will not only give the rice a vibrant golden color, but will also impart a subtle and aromatic flavor that perfectly complements the other ingredients.
9. Add the riceSpread the rice evenly in the paella pan, making sure it's well distributed across the entire surface. Cook over high heat for the first few minutes so the rice absorbs the broth and the flavor of the ingredients.
10. Add the snow peasAs the rice begins to cook, add the reserved snow peas back in. Distribute them evenly throughout the paella so they blend in with the rice.
11. Finish with the ox steakOnce the rice is cooked, add the pieces of beef ribeye on top. This allows the meat to warm through without losing its juiciness, and gives the dish a visually appealing presentation.
12. Let it rest and serveLet the paella rest for a few minutes. This time is key for the flavors to meld. And finally, enjoy!

And there you have it: an exquisite rice dish with beef ribeye, mushrooms, and snow peas that combines the best of the subtle flavors of the vegetables 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 a beef and rice recipe

• Seal the meat well.Make sure to sear the pork chop over high heat before slicing it and adding it to the rice. This step is crucial to ensure it retains all its juices and flavor.
• Temper the broth wellIn broths like this one, made without preservatives or additives and with 100% natural products, it's normal for the different textures to separate, with the fat rising to the top. We recommend skimming off the fat with tweezers and pouring the broth into a heatproof container. This will homogenize the broth, and it will then be ready to add to your recipe.
• The right riceAlways use Albufera variety rice for this type of paella. It's the best for absorbing the broth without overcooking.
• Control the timingsThe rice should be cooked first over high heat to absorb the broth well, then the heat should be reduced so it finishes cooking evenly. Add your touch of socarrat In the end, if you want to achieve that characteristic Valencian result.

Catalá Butcher Shop: tradition and quality in every cut

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

Catalá Butcher Shop It's 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 premium beef ribeye steaks. Furthermore, they work exclusively with local farmers, ensuring their products are always fresh and sustainably sourced.

After some initial conversations with Rafa Margós, the two teachers They readily agreed on the recipe for this broth, which combines the best of beef from Catalá Butcher Shop With the experience and craftsmanship of El Paeller, the only wood-fired broth brand on the market. With all that, nothing can go wrong!