Dive into the rich flavors of this Ibérico-inspired paella, starring succulent St. Louis ribs, flavorful Abanico, tender spatchcocked quail, and an array of mushrooms . With its aromatic veggies and savory rice, this dish is a culinary adventure waiting to happen.

Recipe for Spanish meat Paella with St. Louis Ribs, Abanico and Quail, & vegetables

INGREDIENTS

• 1 Pack of  Campo Grande Ibérico St. Louis Ribs
• 1 Pack of Campo Grande Ibérico Abanico Steak
• 1 Pack of Campo Grande Spatchcocked Quail
• 4,5 cups of rice
• 5 oz assorted mushrooms
• 6 Large asparagus
• 4 Artichokes
• 2 Tomatoes
• 1 Cup red bell pepper
• 4 Cloves of garlic
• 13 cups beef or bone broth
• 1/2 Cup olive oil
• Salt, to taste

PREPARATION

1. Prepare the ingredients, grate the tomatoes, finely chop the garlic, and dice the red bell pepper. Clean and quarter the artichokes and mushrooms. Remove the membrane from the St. Louis ribs and cut them into individual ribs. To determine the amount of rice and broth needed, use a ratio of 1 part rice to 3 parts broth.
2. In a large paella pan, heat olive oil and sear all the meats. Cook the St. Louis ribs for about 10 minutes, sear the Abanico for about 2 minutes per side, and cook the quail for about 4 minutes per side. Set aside.
3. In the same pan, prepare the sofrito for the paella. Start by adding the chopped garlic, then the grated tomato and diced red bell pepper. Cook over low to medium heat for about 10 minutes until softened.
4. Without removing the sofrito, add the artichokes and cook for 5 minutes. Then add the asparagus and mushrooms, and cook for another 5 minutes over medium heat, stirring frequently. Season with salt at this stage. 
5. Once the vegetables and sofrito are ready, add the rice and sauté for a few minutes, stirring constantly to prevent burning.
6. Pour in the measured broth, increase the heat to high, and cook for 10 minutes. Add the St. Louis ribs at the same time. Always keep some extra broth on hand in case you need to adjust during cooking.
7. After 10 minutes, reduce the heat to low and continue cooking the rice for another 5–7 minutes. If the rice starts to look dry, add a bit more broth around the edges of the pan. Add the quail at this stage.
8. Once the cooking time has finished, turn off the heat. Slice the Abanico and arrange it over the top of the paella. Cover with a kitchen towel and let it rest for about 5 minutes to finish cooking the rice and gently warm the Abanico.