Vegetable rice, sobrasada and sapietas with a touch of piparra mayonnaise

🥘 Take out your Excellence paella pan and get to work preparing this delicious vegetable rice with sobrasada and sapietas with the spicy touch of a delicious piparra mayonnaise! A combination that will leave all your diners with their mouths open.

To prepare this creamy rice you will only need:

• 200 g Bomba rice
• 3 tablespoons of olive oil
• 3 cloves of garlic, minced
• 10 snow peas or green beans
• 100 g fresh tomatoes, peeled and chopped
• 50 g fresh spinach
• ½  eggplant 
• 1 artichoke cut into thin slices
• 800 ml chicken broth
• Saffron, paprika, salt
• 100 g sobrasada
• 250 g cuttlefish

For the mayonnaise:

• 100 g pickled peppers
• 1 egg yolk
• ½ teaspoon salt
• 200 ml Arbequina olive oil
• Salt 

ELABORATION:

Preheat the oven to 200ºC

In a paella, pour the olive oil  and sauté the cuttlefish. Reserve. Sauté the garlic until lightly browned. Add the snow peas or green beans, cleaned of strings and cut in two lengthwise, and let them sauté. 

Add the diced eggplant and thinly sliced ​​artichokes. Let them begin to brown. 

Then add the peeled and finely chopped tomato and finally the fresh spinach. When they have reduced, add a teaspoon of paprika. 

Turn up the heat, add the saffron, the broth and wait for it to start boiling. 

Add the rice and distribute it well throughout the paella. Let it boil over high heat for 10 minutes and put in the oven at 200º until it is done (approximately 8 minutes).

For the mayonnaise, cut the peppers into pieces. Blend them with the blender, add the salt and egg yolk. Blend again and add the oil gradually until the mayonnaise sets.

When it comes out of the oven, add the reserved cuttlefish and season with dots of sobrasada and piparra mayonnaise.