Published : 02/24/2020

Perol Cordobés

- Categories : Recipes , Special Occasions

1 h
Medium
4 people
2€/people
150 Kcal/100g

Ingredients

360 grams of Rice.
100 grams of Onion.
50 grams of Red Pepper.
50 grams of Green Pepper.
2 units of Garlic Cloves.
80 grams of Red Tomato.
200 grams of Chicken.
50 grams of Green Asparagus.
50 grams of Broad Beans.
800 ml of Poultry Broth.
1 glass of Montilla Moriles White Wine.
Saffron to taste.
Salt.
EVOO Peña de Baena.

Perol Cordobés

There is nothing more typical in a Cordovan than that on holidays or special dates a family or friends party is made in the countryside or outdoors. And although there are many ways to make a good perol, we leave you one from the hand of Puerta Sevilla that, cooked with Peña de BaenaExtra Virgin Olive Oil, you will conquer the palate of your acquaintances and they will want to make perol more often.

Stir-fry with all the vegetables, except broad beans and asparagus.
Add the chicken in small pieces and cook.
Add the glass of Montilla-Moriles wine and the saffron. Let the alcohol evaporate.
Add the broth and when it boils, add the rice.
Cook for about 18/20 minutes (approx.).
At the end, add the pieces of asparagus and the broad beans.
Let it rest for about 6/8 minutes (approx.) so that the rice is perfect and the broad beans and asparagus are ready.

Recipe prepared by Puerta Sevilla, Taberna Restaurante Córdoba.

We made this recipe in 4h 30 min. How was it calculated?

15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..

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