By Doreen Colondres
Rice with Artichokes and ConsorcioSerrano Ham
Perfect with DO Cava de Guarda Superior Gran Reserva
A rice dish that is deep, precise, and layered with nuance. Ñora peppers bring a subtle sweetness and gentle smokiness, artichokes add structure and fresh vegetal notes, and ConsorcioSerrano Ham delivers umami without overpowering. Dry, separate grains with elegant depth—this is a dish that finds its best expression alongside a Gran Reserva Cava, where complexity, fine bubbles, and vibrant acidity cleanse and elevate every bite.
Ingredients (serves 2 | 11-12” paella pan)
- 3/4 cup bomba rice
- 2-3 dried ñoras
- 4 artichoke hearts (halved)
- 4–6 asparagus spears
- 4 slices crispy ConsorcioSerrano ham (oven or pan)
- 3 tablespoons olive oil (just enough to coat the base)
- 2 garlic cloves, finely chopped
- 1/4 white onion (or leek), very finely chopped
- 1/4 cup grated tomato
- 1/4 teaspoon sweet paprika
- 2 cups hot stock (vegetable fumet)
- Salt and pepper
- Fresh parsley
- Optional: a very subtle squeeze of lemon at the end
Preparation
Soak the ñoras in hot water for 15 minutes. Scrape out the pulp and set aside.
In the paella pan over medium-high heat, add 1 tablespoon of olive oil and sauté the artichokes and asparagus until lightly golden. Remove and set aside.
Add part of the ConsorcioSerrano ham and cook briefly to infuse the oil, then remove the ham. Add the remaining oil and gently cook the garlic and leek (or onion) over medium-low heat until soft and fragrant, without browning. Set aside briefly.
Add the tomato and cook until concentrated and slightly darkened, about 7–8 minutes. Stir in the ñora pulp and cook for another 2 minutes. Add the paprika and stir quickly, making sure it doesn’t burn. Immediately add the rice and lightly toast for 1–2 minutes. Pour in the hot stock and adjust the salt. Cook over medium-high heat for the first 5 minutes, then reduce to medium-low and cook without stirring for another 12–15 minutes, until the rice is dry and perfectly cooked. In the final minutes, return the artichokes and asparagus to the pan, distributing them evenly. Increase the heat for the final minute if you want a socarrat (crispy bottom). Remove from heat and let rest for 3 minutes. The rice should be slightly al dente with a bit of crispness.
Finish with the crispy ham on top, fresh parsley, and, if desired, a very subtle touch of lemon. Serve with you glass full and the bottle close to you, this will be memorable.
