{"id":48750,"date":"2020-10-22T16:33:13","date_gmt":"2020-10-22T14:33:13","guid":{"rendered":"https:\/\/carmencita.com\/?page_id=48750"},"modified":"2024-02-13T15:14:08","modified_gmt":"2024-02-13T14:14:08","slug":"rice-with-leg-of-veal-and-chickpeas","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/rice-with-leg-of-veal-and-chickpeas\/","title":{"rendered":"Rice with leg of veal and chickpeas"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"48750\" class=\"elementor elementor-48750 elementor-15650\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c7d9cbc elementor-hidden-phone elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c7d9cbc\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-9d8d389\" data-id=\"9d8d389\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7767581 elementor-widget elementor-widget-text-editor\" data-id=\"7767581\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f33144b elementor-widget elementor-widget-text-editor\" data-id=\"f33144b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Monastrell (Alicante)<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-041f08a elementor-widget elementor-widget-heading\" data-id=\"041f08a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Arroz<br> \ncon pata<br>de vaca<br> \ny garbanzos<\/span><\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-842abab elementor-widget elementor-widget-text-editor\" data-id=\"842abab\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Con azafr\u00e1n, \u00f1ora<br \/>y pimienta negra<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bd641dd elementor-widget elementor-widget-image\" data-id=\"bd641dd\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"341\" height=\"99\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/11\/Grupo-576@2x.jpg\" class=\"attachment-full size-full wp-image-19355\" alt=\"\" srcset=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/11\/Grupo-576@2x.jpg 341w, https:\/\/carmencita.com\/wp-content\/uploads\/2020\/11\/Grupo-576@2x-300x87.jpg 300w\" sizes=\"(max-width: 341px) 100vw, 341px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02264c1 elementor-widget elementor-widget-text-editor\" data-id=\"02264c1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Elaboraci\u00f3n<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fd8ee9f elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"fd8ee9f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el caldo:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-669ad38 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"669ad38\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Dora la costilla de cerdo en el horno a 220 \u00b0C.<\/li><li>Saltea las verduras, cortadas en <em>mirepoix<\/em>, con el aceite hasta que tengan un color muy oscuro. Desglasa con el vino.<\/li><li>A\u00f1ade el agua, la costilla y los huesos, y cuece con tapadera a fuego lento durante 4 horas.<\/li><li>Cuela y deshuesa la pata para, a continuaci\u00f3n, cortarla en trocitos peque\u00f1os.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d31bf98 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"d31bf98\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el polvo de embutido:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1505645 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"1505645\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Calienta los dos embutidos por separado, desm\u00edgalos y deshidr\u00e1talos 8 horas a 50 \u00b0C.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-228b5e8 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"228b5e8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para la salmorreta:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fa0db40 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"fa0db40\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Quita las semillas de las \u00f1oras para escaldarlas r\u00e1pidamente en aceite a 150 \u00b0C.<\/li><li>Fr\u00ede los ajos en el mismo aceite y, despu\u00e9s, tritura con el agua en la Thermomix.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-32358fb elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"32358fb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el agua de azafr\u00e1n:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7b6d923 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"7b6d923\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Infusiona a 65 \u00b0C durante 4 horas.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c3ae710 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"c3ae710\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el arroz:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-775c1a7 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"775c1a7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Agrega el aceite en una paella para calentarlo, a\u00f1ade el arroz y, enseguida, el agua de azafr\u00e1n.<\/li><li>Remueve y a\u00f1ade el caldo hirviendo con la salmorreta, los garbanzos y la sal.<\/li><li>Introduce en el horno, una vez haya arrancado a hervir y cuece durante 15 minutos a 180 \u00b0C.<\/li><li>Transcurrido este tiempo, seca al fuego hasta conseguir el <em>socarrat<\/em>.<\/li><li>Emplata espolvoreando el arroz con el polvo de embutido.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-c45ca53\" data-id=\"c45ca53\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-17ea91a elementor-widget elementor-widget-image\" data-id=\"17ea91a\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1722\" height=\"2560\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/10\/Recetas_Maria_Jose_San_Roman_42@2x-scaled.jpg\" class=\"attachment-full size-full wp-image-15689\" alt=\"\" srcset=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/10\/Recetas_Maria_Jose_San_Roman_42@2x-scaled.jpg 1722w, https:\/\/carmencita.com\/wp-content\/uploads\/2020\/10\/Recetas_Maria_Jose_San_Roman_42@2x-scaled-600x892.jpg 600w\" sizes=\"(max-width: 1722px) 100vw, 1722px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bb35250 elementor-widget__width-auto elementor-widget elementor-widget-image\" data-id=\"bb35250\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"231\" height=\"149\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/09\/100_Laurel@2x.png\" class=\"attachment-large size-large wp-image-9029\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-44f3104 elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"44f3104\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Cien a\u00f1os cocinando con especias<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-847e483 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"847e483\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-21538ba elementor-widget elementor-widget-text-editor\" data-id=\"21538ba\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Ingredientes para 4 personas<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-51fa3b4 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"51fa3b4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Para el caldo<\/strong>:<br \/>5 L de agua<br \/>2 kg de pata de ternera (una unidad) <br \/>500 g de costilla de cerdo<br \/>500 g de huesos de ca\u00f1a de ternera (con tu\u00e9tano)<br \/>300 g de cebolla<br \/>300 g de tomate<br \/>300 g de puerro<br \/>250 ml de vino tinto<br \/>150 g de AOVE<br \/>150 g de zanahoria<br \/><br \/><\/p><p><strong>Para el polvo de embutido<\/strong>:<br \/>200 g de chistorra<br \/>100 g de morcilla<\/p><p>\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e7bf5d0 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"e7bf5d0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Para la salmorreta<\/strong>:<br \/>100 g de AOVE<br \/>60 ml de agua<br \/>25 g de \u00d1ora entera Carmencita<\/p><p><strong>Para el agua de azafr\u00e1n<\/strong>:<br \/>25 ml de agua<br \/>100 mg de Azafr\u00e1n en hebra Carmencita<\/p><p><strong>Para el arroz<\/strong>:<br \/>1.5 L de caldo<br \/>320 g de arroz (variedad bah\u00eda)<br \/>150 g de garbanzos hervidos<br \/>60 g de agua de azafr\u00e1n <br \/>60 g de AOVE<br \/>40 g de salmorreta <br \/>5 g de Sal fina marina Carmencita<br \/>0.5 g de Pimienta negra Carmencita<br \/><br \/><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4366b44 elementor-hidden-desktop elementor-hidden-tablet elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4366b44\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-63102b3\" data-id=\"63102b3\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-87b84d7 elementor-widget elementor-widget-image\" data-id=\"87b84d7\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1722\" height=\"2560\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/10\/Recetas_Maria_Jose_San_Roman_42@2x-scaled.jpg\" class=\"attachment-full size-full wp-image-15689\" alt=\"\" srcset=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/10\/Recetas_Maria_Jose_San_Roman_42@2x-scaled.jpg 1722w, https:\/\/carmencita.com\/wp-content\/uploads\/2020\/10\/Recetas_Maria_Jose_San_Roman_42@2x-scaled-600x892.jpg 600w\" sizes=\"(max-width: 1722px) 100vw, 1722px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-462f654 elementor-widget__width-auto elementor-widget elementor-widget-image\" data-id=\"462f654\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"231\" height=\"149\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/09\/100_Laurel@2x.png\" class=\"attachment-large size-large wp-image-9029\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9e9818b elementor-widget__width-auto elementor-widget elementor-widget-text-editor\" data-id=\"9e9818b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Cien a\u00f1os cocinando con especias<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e493527 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"e493527\" data-element_type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-519a0fb elementor-widget elementor-widget-text-editor\" data-id=\"519a0fb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-85d3043 elementor-widget elementor-widget-text-editor\" data-id=\"85d3043\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Monastrell (Alicante)<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d3f69a0 elementor-widget elementor-widget-heading\" data-id=\"d3f69a0\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Arroz<br> \ncon pata<br>de vaca<br> \ny garbanzos<\/span><\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-dbd4ff1 elementor-widget elementor-widget-text-editor\" data-id=\"dbd4ff1\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Con azafr\u00e1n, \u00f1ora<br \/>y pimienta negra<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce56038 elementor-widget elementor-widget-image\" data-id=\"ce56038\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"341\" height=\"99\" src=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/11\/Grupo-576@2x.jpg\" class=\"attachment-full size-full wp-image-19355\" alt=\"\" srcset=\"https:\/\/carmencita.com\/wp-content\/uploads\/2020\/11\/Grupo-576@2x.jpg 341w, https:\/\/carmencita.com\/wp-content\/uploads\/2020\/11\/Grupo-576@2x-300x87.jpg 300w\" sizes=\"(max-width: 341px) 100vw, 341px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c4230a elementor-widget elementor-widget-text-editor\" data-id=\"2c4230a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Ingredientes para 4 personas<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2411e9d elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"2411e9d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Para el caldo<\/strong>:<br \/>5 L de agua<br \/>2 kg de pata de ternera (una unidad) <br \/>500 g de costilla de cerdo<br \/>500 g de huesos de ca\u00f1a de ternera (con tu\u00e9tano)<br \/>300 g de cebolla<br \/>300 g de tomate<br \/>300 g de puerro<br \/>250 ml de vino tinto<br \/>150 g de AOVE<br \/>150 g de zanahoria<br \/><br \/><\/p><p><strong>Para el polvo de embutido<\/strong>:<br \/>200 g de chistorra<br \/>100 g de morcilla<\/p><p>\u00a0<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9c4edd2 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"9c4edd2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><strong>Para la salmorreta<\/strong>:<br \/>100 g de AOVE<br \/>60 ml de agua<br \/>25 g de \u00d1ora entera Carmencita<\/p><p><strong>Para el agua de azafr\u00e1n<\/strong>:<br \/>25 ml de agua<br \/>100 mg de Azafr\u00e1n en hebra Carmencita<\/p><p><strong>Para el arroz<\/strong>:<br \/>1.5 L de caldo<br \/>320 g de arroz (variedad bah\u00eda)<br \/>150 g de garbanzos hervidos<br \/>60 g de agua de azafr\u00e1n <br \/>60 g de AOVE<br \/>40 g de salmorreta <br \/>5 g de Sal fina marina Carmencita<br \/>0.5 g de Pimienta negra Carmencita<br \/><br \/><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fa6c87d elementor-widget elementor-widget-text-editor\" data-id=\"fa6c87d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Elaboraci\u00f3n<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ef7481b elementor-widget elementor-widget-text-editor\" data-id=\"ef7481b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el caldo:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8c6c453 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"8c6c453\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Dora la costilla de cerdo en el horno a 220 \u00b0C.<\/li><li>Saltea las verduras, cortadas en <em>mirepoix<\/em>, con el aceite hasta que tengan un color muy oscuro. Desglasa con el vino.<\/li><li>A\u00f1ade el agua, la costilla y los huesos, y cuece con tapadera a fuego lento durante 4 horas.<\/li><li>Cuela y deshuesa la pata para, a continuaci\u00f3n, cortarla en trocitos peque\u00f1os.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d21e616 elementor-widget elementor-widget-text-editor\" data-id=\"d21e616\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el polvo de embutido:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-98a50d8 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"98a50d8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Calienta los dos embutidos por separado, desm\u00edgalos y deshidr\u00e1talos 8 horas a 50 \u00b0C.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-914b9fb elementor-widget elementor-widget-text-editor\" data-id=\"914b9fb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para la salmorreta:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d57e8fb elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"d57e8fb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Quita las semillas de las \u00f1oras para escaldarlas r\u00e1pidamente en aceite a 150 \u00b0C.<\/li><li>Fr\u00ede los ajos en el mismo aceite y, despu\u00e9s, tritura con el agua en la Thermomix.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-361da4e elementor-widget elementor-widget-text-editor\" data-id=\"361da4e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el agua de azafr\u00e1n:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3c7b19b elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"3c7b19b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Infusiona a 65 \u00b0C durante 4 horas.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-abe1174 elementor-widget elementor-widget-text-editor\" data-id=\"abe1174\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para el arroz:<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0f59cd3 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"0f59cd3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Agrega el aceite en una paella para calentarlo, a\u00f1ade el arroz y, enseguida, el agua de azafr\u00e1n.<\/li><li>Remueve y a\u00f1ade el caldo hirviendo con la salmorreta, los garbanzos y la sal.<\/li><li>Introduce en el horno, una vez haya arrancado a hervir y cuece durante 15 minutos a 180 \u00b0C.<\/li><li>Transcurrido este tiempo, seca al fuego hasta conseguir el <em>socarrat<\/em>.<\/li><li>Emplata espolvoreando el arroz con el polvo de embutido.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d852adb elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d852adb\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6a3eec9\" data-id=\"6a3eec9\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a28b262 elementor-widget elementor-widget-template\" data-id=\"a28b262\" data-element_type=\"widget\" data-widget_type=\"template.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-template\">\n\t\t\t\t\t<div data-elementor-type=\"page\" data-elementor-id=\"28472\" class=\"elementor elementor-28472\" data-elementor-post-type=\"elementor_library\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4df000b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4df000b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ecc16bf\" data-id=\"ecc16bf\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5a3401f elementor-widget elementor-widget-spacer\" data-id=\"5a3401f\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Mar\u00eda Jos\u00e9 San Rom\u00e1n Monastrell (Alicante) Arroz con pata de vaca y garbanzos Con azafr\u00e1n, \u00f1ora y pimienta negra Elaboraci\u00f3n Para el caldo: Dora la costilla de cerdo en el horno a 220 \u00b0C. Saltea las verduras, cortadas en mirepoix, con el aceite hasta que tengan un color muy oscuro. Desglasa con el vino. A\u00f1ade [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-48750","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Rice with leg of veal and chickpeas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carmencita.com\/en\/recipes\/rice-with-leg-of-veal-and-chickpeas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rice with leg of veal and chickpeas\" \/>\n<meta property=\"og:description\" content=\"Mar\u00eda Jos\u00e9 San Rom\u00e1n Monastrell (Alicante) Arroz con pata de vaca y garbanzos Con azafr\u00e1n, \u00f1ora y pimienta negra Elaboraci\u00f3n Para el caldo: Dora la costilla de cerdo en el horno a 220 \u00b0C. Saltea las verduras, cortadas en mirepoix, con el aceite hasta que tengan un color muy oscuro. Desglasa con el vino. 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Saltea las verduras, cortadas en mirepoix, con el aceite hasta que tengan un color muy oscuro. Desglasa con el vino. 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