Arroz caldoso de albóndigas de butifarra y pimientos de piquillo

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Arroz caldoso de albóndigas de butifarra y pimientos de piquillo. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Arroz caldoso de albóndigas de butifarra y pimientos de piquillo is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz caldoso de albóndigas de butifarra y pimientos de piquillo estimated approx 60 min.

To get started with this recipe, we must first prepare a few ingredients. You can cook Arroz caldoso de albóndigas de butifarra y pimientos de piquillo using 11 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Arroz caldoso de albóndigas de butifarra y pimientos de piquillo:

1. 50 gr arroz bomba
2. 1 butifarra
3. 1 cebolleta
4. 1/2 pimiento verde italiano
5. 1 c.s ajo escalivado
6. 1 c.s tomate concentrado
7. 1 c.s pulpa de ñora
8. 1/2 c.c. cúrcuma molida
9. 1 pimiento piquillo en tiras
10. 400 ml fondo de ave o agua
11. 1 c.s parmesano rallado (opcional)

Instructions to make to make Arroz caldoso de albóndigas de butifarra y pimientos de piquillo

1. Quitamos la piel a la butifarra, la cortamos en trozos de bocado, le damos forma redonda de albóndiga pequeña y las doramos en una cazuela donde vayamos a hacer el arroz.
2. Mientras se está dorando, picamos la cebolla y el pimiento en brunoise y lo añadimos a la cazuela. Tapamos y dejamos que se poche a fuego lento.
3. Cuando esté bien pochadito añadimos la cúrcuma, el tomate y la ñora. Removemos bien y dejamos que se seque bien para concentrar los sabores.
4. Añadimos el fondo y cuando hierva añadimos el arroz. Repartimos bien y dejamos cocer.
5. Vamos controlando el nivel de cocción del arroz y el líquido, añadiendo caliente si fuera necesario. Salpimentamos. Cuando quede un minuto, añadimos el pimiento y el queso rallado si optamos por ponerlo.
6. Dejamos reposar tapado unos minutos y a comer.
7. 

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