Arroz A La Campesina
3-4 Tbsp (EVO)
150g Spanish ham hock, finely diced
2 carrots, diced
2 , cut into quarters
1 whole green capsicum, finely diced
2 cloves of garlic, finely diced
juice of 1 lemon
Sea salt and freshly ground black pepper
18 of your favourite El Serpis stuffed olives
Italian parsley, chopped
Put a seasoned cazuela dish on a very low heat with the EVO. Leave it to heat up gently. When the dish is hot add the ham and cook until crispy and set aside.
In the same oil cook the carrots, artichokes and the green capsicum. Cook for 5 minutes, add the peas, garlic and passata. Cover and cook on a low heat.
When the carrots are tender add the rice and 2½ cups of water and the lemon juice, season. Bring to a gentle boil then turn down very low and cook for 15 minutes, stirring occasionally. The dish is ready when all the liquid is absorbed but the rice is still nutty. Add the olives and parsley, rest for 5 minutes before serving.
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