{"id":37909,"date":"2022-12-01T13:37:14","date_gmt":"2022-12-01T12:37:14","guid":{"rendered":"https:\/\/www.andamur.com\/?p=37909"},"modified":"2025-03-10T08:55:27","modified_gmt":"2025-03-10T07:55:27","slug":"recipes-en-route-05","status":"publish","type":"page","link":"https:\/\/www.andamur.com\/en\/corporate-social-responsability\/take-care-of-your-diet-en-route\/recipes-en-route-05\/","title":{"rendered":"RECIPES EN ROUTE 05: Pork and artichoke rice"},"content":{"rendered":"<h2><strong>RECIPES EN ROUTE 05: <\/strong><\/h2>\n<h2>Pork and artichoke rice<\/h2>\n<div class=\"ecode_shortcode_video\" data-id-video=\"NQPcpAAM6Xs\" data-type-video=\"youtube\"><i><svg width=\"100px\" height=\"71px\" viewBox=\"0 0 100 71\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-366.000000, -261.000000)\" fill=\"#C4302B\" fill-rule=\"nonzero\"><g transform=\"translate(366.000000, 261.000000)\"><path d=\"M79.2312815,0 L20.7687185,0 C9.29846139,0 0,9.29846139 0,20.7687185 L0,49.9938178 C0,61.4640749 9.29846139,70.7625363 20.7687185,70.7625363 L79.2312815,70.7625363 C90.7015386,70.7625363 100,61.4640749 100,49.9938178 L100,20.7687185 C100,9.29846139 90.7015386,0 79.2312815,0 Z M65.1855419,36.803174 L37.8406988,49.8450112 C37.112067,50.1925159 36.2704202,49.6612806 36.2704202,48.854124 L36.2704202,21.9552669 C36.2704202,21.1366136 37.1341928,20.6060291 37.864343,20.9760933 L65.2091861,34.8331132 C66.0221995,35.2450429 66.0080998,36.4109839 65.1855419,36.803174 Z\"><\/path><\/g><\/g><\/g><\/svg><\/i><picture><source media=\"(min-width:1024px)\" srcset=\"https:\/\/img.youtube.com\/vi\/NQPcpAAM6Xs\/maxresdefault.jpg\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/img.youtube.com\/vi\/NQPcpAAM6Xs\/hqdefault.jpg\" alt=\"Video - RECIPES EN ROUTE 05: Pork and artichoke rice\"><\/picture><\/div>\n<h2>Pork and artichoke rice<\/h2>\n<p>INGREDIENTS (SERVES 2)<\/p>\n<ul>\n<li>200g &#8216;bomba&#8217; rice<\/li>\n<li>125g pork chops<\/li>\n<li>100g lean pork<\/li>\n<li>Tablespoonful of water<\/li>\n<li>Tablespoonful of salt and black pepper<\/li>\n<li>1\/4 red pepper<\/li>\n<li>2 artichokes<\/li>\n<li>2 lemons<\/li>\n<li>1 garlic clove<\/li>\n<li>A little bit of parsley<\/li>\n<li>1\/2 &#8220;\u00f1ora&#8221; (spicy red pepper)<\/li>\n<li>4 strands of saffron<\/li>\n<li>A drizzle of olive oil<\/li>\n<li>1\/4 tomato<\/li>\n<li>1 teaspoon of &#8220;Pimento\u0301n de La Vera&#8221; (smoked paprika or normal paprika)<\/li>\n<li>1 tablespoon of food colouring<\/li>\n<li>1 sprig of fresh rosemary<\/li>\n<\/ul>\n<h2>STEPS TO FOLLOW:<\/h2>\n<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/10\/Captura-de-pantalla-2022-10-27-a-las-20.29.59.png\" alt=\"\" width=\"152\" height=\"228\" \/><\/p>\n<h2>For the \u2018sofrito\u2019 (stir-fry) mix:<\/h2>\n<p>Place a paella pan, frying pan or normal pan (it does not matter which one) on the heat and add a drizzle of olive oil. Once hot, fry the spicy red pepper and garlic, taking care not to burn the pepper. If it burns, it will taste bitter and it will be pointless using it. Once fried, place the mixture in a pestle and mortar or a utensil you can use to mash or crush it, together with the tomato, parsley, saffron and paprika.<br \/>\nMash it together and keep to one side. Slice the red pepper into strips. Peel the artichokes and slice them in half, then place them into some water with lemon so they do not oxidise. Then, in the same pan and the same oil, fry the meat that you have previously seasoned with salt and pepper. Once browned, set it aside. Then, fry the red pepper and the artichokes.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/10\/Captura-de-pantalla-2022-10-27-a-las-20.30.03.png\" alt=\"\" width=\"174\" height=\"256\" \/><\/p>\n<h2>Adding the meat:<\/h2>\n<p>Once the stir fry mix is ready, add the meat and the reserved mashed mix, plus the sprig of rosemary. Lightly fry for 2 minutes and then add water until the meat is completely covered but no more.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/10\/Captura-de-pantalla-2022-10-27-a-las-20.30.07.png\" alt=\"\" width=\"142\" height=\"240\" \/><\/p>\n<h2>Adding the rice:<\/h2>\n<p>When the meat is tender and you have approximately half a litre of stock in the pan (if there is too much liquid, remove some and keep it for another time, and if there is too much, you can add a little more water), add the rice and food colouring. Leave it to cook for 16 minutes on a high heat. After 16 minutes, turn off the heat, place a well-fitting lid on it and leave it for 4 minutes. Then, serve on plates with a good wedge of lemon on the side.<\/p>\n<h3>If you want to make this recipe for more people, simply double the quantity, depending on how many people it is for.<\/h3>\n<div class=\"ecode_shortcode_button ecode_shortcode_button_center ecode_shortcode_button_full\"><a href=\"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/12\/EN-R5_compressed.pdf\" target=\"_blank\" rel=\"nofollow noreferrer noopener\" style=\"color:#ffffff; background:#001372;\">DOWNLOAD RECIPE PDF<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>RECIPES EN ROUTE 05: Pork and artichoke rice Pork and artichoke rice INGREDIENTS (SERVES 2) 200g &#8216;bomba&#8217; rice 125g pork chops 100g lean pork Tablespoonful of water Tablespoonful of salt and black pepper 1\/4 red pepper 2 artichokes 2 lemons 1 garlic clove A little bit of parsley 1\/2 &#8220;\u00f1ora&#8221; (spicy red pepper) 4 strands [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":37976,"parent":50312,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"page-templates\/custom_22.php","meta":{"footnotes":""},"class_list":["post-37909","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - 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Once hot, fry the spicy red pepper and garlic, taking care not to burn the pepper. If it burns, it will taste bitter and it will be pointless using it. Once fried, place the mixture in a pestle and mortar or a utensil you can use to mash or crush it, together with the tomato, parsley, saffron and paprika. Mash it together and keep to one side. Slice the red pepper into strips. Peel the artichokes and slice them in half, then place them into some water with lemon so they do not oxidise. Then, in the same pan and the same oil, fry the meat that you have previously seasoned with salt and pepper. Once browned, set it aside. Then, fry the red pepper and the artichokes.\",\"url\":\"https:\/\/www.andamur.com\/en\/corporate-social-responsability\/take-care-of-your-diet-en-route\/recipes-en-route-05\/#paso-1\",\"image\":\"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/10\/Captura-de-pantalla-2022-10-27-a-las-20.29.59.png\"},{\"@type\":\"HowToStep\",\"name\":\"Adding the meat\",\"text\":\"Once the stir fry mix is ready, add the meat and the reserved mashed mix, plus the sprig of rosemary. Lightly fry for 2 minutes and then add water until the meat is completely covered but no more.\",\"url\":\"https:\/\/www.andamur.com\/en\/corporate-social-responsability\/take-care-of-your-diet-en-route\/recipes-en-route-05\/#paso-2\",\"image\":\"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/10\/Captura-de-pantalla-2022-10-27-a-las-20.30.03.png\"},{\"@type\":\"HowToStep\",\"name\":\"Adding the rice\",\"text\":\"When the meat is tender and you have approximately half a litre of stock in the pan (if there is too much liquid, remove some and keep it for another time, and if there is too much, you can add a little more water), add the rice and food colouring. Leave it to cook for 16 minutes on a high heat. After 16 minutes, turn off the heat, place a well-fitting lid on it and leave it for 4 minutes. 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Once hot, fry the spicy red pepper and garlic, taking care not to burn the pepper. If it burns, it will taste bitter and it will be pointless using it. Once fried, place the mixture in a pestle and mortar or a utensil you can use to mash or crush it, together with the tomato, parsley, saffron and paprika. Mash it together and keep to one side. Slice the red pepper into strips. Peel the artichokes and slice them in half, then place them into some water with lemon so they do not oxidise. Then, in the same pan and the same oil, fry the meat that you have previously seasoned with salt and pepper. Once browned, set it aside. 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Lightly fry for 2 minutes and then add water until the meat is completely covered but no more.","url":"https:\/\/www.andamur.com\/en\/corporate-social-responsability\/take-care-of-your-diet-en-route\/recipes-en-route-05\/#paso-2","image":"https:\/\/www.andamur.com\/wp-content\/uploads\/2022\/10\/Captura-de-pantalla-2022-10-27-a-las-20.30.03.png"},{"@type":"HowToStep","name":"Adding the rice","text":"When the meat is tender and you have approximately half a litre of stock in the pan (if there is too much liquid, remove some and keep it for another time, and if there is too much, you can add a little more water), add the rice and food colouring. Leave it to cook for 16 minutes on a high heat. After 16 minutes, turn off the heat, place a well-fitting lid on it and leave it for 4 minutes. 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