On the occasion of the celebration of our 1000 followers on instagram we bring you a special recipe: Iberian feather rice and black truffle in llanda. Our friends from @tubocaagua have been in charge of creating this delicious recipe with our truffle, a real spectacle.


To celebrate our 1000 followers on instagram we have collaborated with @tubocaagua to create this recipe. Undoubtedly one of the most elaborate we have presented to date.

Ingredients for 4 people

– 2 pieces of Iberian feather
– 200 g of bomba rice
– 600 ml of meat broth
– 2 tender garlic
– 2 ripe pear tomatoes
– 6 teaspoons of sofregit
Extra Virgin Olive Oil with black truffle
– 16 strands of saffron
– 2 teaspoons of sweet paprika
– A dash of white wine
– Pepper
– 15 g of black truffle slices Tuber Melanosporum
– Coarse salt
– Salt flakes


1. We open the meat package, wash it under the tap and dry it with absorbent paper. We take about 200 g, reserving the rest to finish our rice, we chop finely with a knife these 200 g of Iberian feather. Next, place the meat in a bowl, season with salt and pepper, add 2 teaspoons of the truffled EVOO and mix everything well with a spoon. Let it rest for a few minutes and then cook it in a non-stick wok-type frying pan. To do this, we will use a low heat for 15-20 minutes, so that the meat releases all the fat. Once this time has elapsed, we will raise the heat to finish browning, pour all the contents of the pan into a colander to collect all the juices in a bowl and pour the juices back into the pan.

2. We cut and remove both ends of the garlic and cut it into strips about 3 fingers long, brown it in the pan and reserve them for later use.

3. Grate the tomatoes without skin and add them to the pan, cook until they reduce the water, then add the sweet paprika and the sofregit, stir everything well and cook for a few minutes. Then add a splash of wine and a little meat stock and turn up the heat until the alcohol is reduced. Then lower the heat and reduce until it is completely dry.

4. Add the rice and cook it for a few minutes, until all the grains are impregnated with the sauce. Add the meat broth, increase the heat and once it starts to boil, cook according to the following sequence:

– 7 minutes at high heat
– 5 minutes at medium heat
– 5 minutes at low heat

Once it starts to boil, we make the saffron infusion. To do this we grind the saffron threads in a mortar, add part of the hot broth, stir well and add it back to our rice. We rectify of salt and we move well.

5. Once we have the rice ready, we pass it to our llanda and we distribute it homogeneously, we place the garlic that we had reserved and we put it in the oven in the high part with the grill function for about 5 – 7 minutes.

6. Meanwhile, we will mark on a griddle the pieces of Iberian feather that we had reserved, counting once the griddle is very hot, 3 minutes on each side.

7. Remove the llanda from the oven, place it in our cover, in the central part we put the meat cut in strips of 1 centimeter thick with a pinch of flaked salt and on the edges we add some slices of black truffle. We already have ready our rice in llanda with black truffle!

Approximate preparation time: 60 minutes.

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