Presa Ibérica with Mountain Rice

This quick recipe will delight you with the very particular Ibérico pork flavor. Place your Presa Ibérica slices on top of the rice and garnish with curry mayo and chopped chives for a unique flavor and a delicate plating that can be served at any dinner party. 


  • 200gr Presa Ibérica
  • 160gr Bomba rice
  • 20gr Tomato paste
  • 10gr Chorizo ​​pepper pulp
  • 500gr Pork bone broth
  • 1 salty blood sausage
  • 1 tomato
  • 3 garlic cloves
  • 100gr Mayonnaise
  • 3 gr Yellow curry powder
  • 10gr English mustard
  • 1 Chive


  1. Make a sauce with the chorizo pepper pulp and the tomato paste, fry the rice and add the pork bone broth. Let it cook for 6 minutes
  2. Cut 4 slices of black pudding, another 4 of tomato, 2 garlic cloves and place them on top of the rice. Put it in the oven for 6 minutes at 180° C
  3. Crush the mayonnaise, curry powder and english mustard to make the curry mayonnaise
  4. Cook the Presa Ibérica in a pan and once the rice is removed from the oven, put it on top.

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