看完Ricky的料理
除了想做這道菜，我想買一個paella!
👉🏻
將洋蔥、大蒜和甜椒切成適當大小，備用熱鍋加中小火，將備好的食材炒約10-15分鐘加入濃縮番茄糊，攪拌均勻後
加入米和紅椒粉拌勻轉中大火，倒入葡萄酒炒出香氣加入雞高湯，轉小火煮至湯汁收乾
（高湯是燉飯美味的重點！）
另一鍋中，將松阪豬兩面煎至金黃，靜置後切片將切好的松阪豬片擺在燉飯上，完成
🥦 材料 ingredient
松阪豬 Matsusaka Pork 依照家境增減
洋蔥 hal an onion
大蒜 garlic 2-3 cloves
甜椒 half of bell pepper
米 1杯 （建議台梗九號米）
雞高湯 chicken broth 1 liter
紅酒 red wine 100ml
紅椒粉 paprika
濃縮番茄糊 tomato paste 1 tbsp
橄欖油 olive oil
鹽和黑胡椒 S&B
Note:
我是使用小Ｖ鍋26公分，兩杯米會太濕潤
Ricky建議可以改成一杯
🍳 87/ 100
#whatalicooks #西班牙松阪豬燉飯 #SpanishMatsusakaPorkRisotto #spanishrisotto
Recipe credit: Ricky Yang
👉🏻
Dice the onion, garlic, and bell pepper into appropriate sizes and set aside. Heat a pan over medium-low heat and sauté the prepared ingredients for 10–15 mins. Stir in the tomato paste until well combined, then add the rice and paprika, mixing thoroughly.Turn the heat to medium-high, pour in the wine, and stir until fragrant. Add the broth, reduce the heat to low, and simmer until the liquid is absorbed.
In a separate pan, sear the Matsusaka pork on both sides until golden brown. Let it rest before slicing. Arrange the sliced pork on top of the risotto and serve.
