Dry rice with chanterelles

Dry rice with chanterelles

People: 4


  • 350 g of rice
  • 150 g fresh chanterelles
  • 250 g of Iberian pork belly
  • 200 g of cooked octopus
  • 120 g onion stir-fry
  • 2 ripe tomatoes
  • ½ green pepper
  • Chicken broth
  • Salt
  • Pepper
  • Oil 

Ingredients for the paprika aioli 

  • Extra virgin olive oil
  • 1 garlic clove
  • Paprika from la vera
  • 1 egg 

Chanterelles recipes

  1. In the “paella” (pan) where we are going to cook the rice, sear the Iberian pork belly over a medium-high heat, once it is browned on both sides, remove it.
  2. In the same pan sauté the chanterelles that you have previously washed without water.
  3. Once the chanterelles have been removed, chop the green pepper finely and peel and remove the seeds from the tomatoes. Then, fry the green pepper and, after a couple of minutes, add the tomatoes.
  4. When we have a texture similar to jam, add the fried onion and rice. At this point, stir the rice in the pan over a medium heat, making sure it does not burn, and add the boiling chicken broth.
  5. Let it cook for about 10 minutes over a high heat.
  6. After this time, add the sautéed chanterelles and heat the oven to 200º.
  7. After 4 minutes distribute the filleted pork belly and some slices of octopus over the rice, and place the paella in the oven for a few minutes.

For the paprika aioli

  1. Peel the garlic and put it in a saucepan. Then cover it with as little cold water as possible.
  2. Boil the garlic and when it starts to boil remove it from the heat, remove the water and repeat this process 2 more times.
  3. Once the process is complete, crush the garlic with a little oil and paprika.
  4. Next, add an egg and whip up the aioli.
  5. Rectify salt, and it is ready.


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