Arroz meloso de carrillera ibérica
Creamy rice with Iberian pork cheek.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Rice cultivation in Spain dates back to the Moorish period, with Valencia becoming a key rice-growing region. 'Arroz meloso' is a style of rice dish that is similar to risotto but typically uses stock rather than constant stirring to achieve its creamy texture. The use of Iberian pork cheek reflects Spain's long tradition of utilizing all parts of the pig, a practice deeply rooted in rural communities.
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Arroz meloso, like paella, is often a communal dish, shared among family and friends. It represents the Spanish tradition of slow cooking and savoring simple, high-quality ingredients.
Regional Variations
While the base concept remains the same, regional variations exist in terms of the specific ingredients used. Some regions might incorporate seafood, while others might emphasize different types of meat or vegetables depending on local availability and preferences.
Slow Food Movement
The dish aligns with the principles of the slow food movement, which emphasizes using local, seasonal ingredients and preserving traditional cooking techniques.
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The dominant flavors are savory, rich, and umami-packed, with a subtle sweetness that balances the saltiness.
The Iberian pork cheek provides intense savory, porky flavor and a melt-in-your-mouth texture after slow cooking. The rice absorbs the flavors of the pork, stock, and any accompanying vegetables or herbs, resulting in a creamy, intensely flavored dish. Saffron, if used, adds a subtle floral aroma and characteristic yellow hue. The sofrito, a base of slowly cooked onions, garlic, and tomatoes, provides sweetness and depth. Smoked paprika can add a subtle smoky note, enhancing the overall complexity.
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Rice Selection
Use a short-grain rice variety like Bomba or Arborio. Bomba rice is preferred as it absorbs more liquid without becoming mushy, allowing for a richer, more flavorful final product.
Stock Quality
Use a high-quality, homemade stock (chicken, pork, or vegetable) for the best flavor. The stock should be hot when added to the rice to maintain a consistent cooking temperature.
Slow Cooking the Pork Cheek
The pork cheek needs to be slow-cooked until incredibly tender. This can be done by braising, sous vide, or using a slow cooker. Ensure the pork is well-seasoned before cooking.
Achieving the 'Meloso' Texture
Unlike risotto, arroz meloso doesn't require constant stirring. Add the hot stock gradually and gently stir occasionally. The goal is a creamy, slightly soupy texture, not a dry, separated one.
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