Aragonese recipe with an avant-garde touch of boletus rice with Graus sausage and foie
The sausage is the star of Jueves Lardero every year during the carnival festivities. The traditionalists come to the free distribution of sausage sandwiches with water in Zaragoza, however, the list of recipes that can be made with this exquisite sausage is very long , as long as the imagination allows. The importance of the sausage in Aragon is so great that one of the best-known restaurants in Zaragoza, La Flor de Lis, located on Calle Don Jaime I, 34, has created a recipe with the sausage as the star .
The young chef with roots in the Zaragoza town of Fabara , Rubén Martín, was the winner of the best Aragonese tapa in 2018 and is committed to Aragonese cuisine with a touch of avant-garde, and a good example of this is this rice with boletus, Graus sausage and foie; a tasty recipe with a mix of local products.
500 grams of Brazal rice
1/2 sweet onion from Fuentes
1 clove of garlic
1 bay leaf
1 liter of chicken broth
Extra Virgin Olive Oil from Lower Aragon
150 grams of fresh foie
200 grams of Graus sausage
70 grams of seasonal mushrooms
Salt and pepper
100 grams of Patamulo cheese from Samper de Calanda
Graus sausage is an emblem of Aragonese gastronomy, a product that transcends the culinary to become a symbol of identity and tradition. Its intense and characteristic flavour, with hints of pepper, garlic and other spices, makes it a highly appreciated product by gourmets; the fact that the sausage is from Graus in this recipe is as important as the salt.
Start by peeling and chopping the garlic and onion, then sauté them in a pot with two tablespoons of olive oil. Then add the bay leaf and a pinch of salt. Allow to sauté until the onion is cooked.
Then, remove the casing from the sausage so that only the meat is left, and add it to the previous sauce . Next, add the seasonal mushrooms, also chopped, and cook the mixture for four minutes over a medium heat.
Next, cut the foie into cubes of about two centimetres , and sauté these cubes in a non-stick pan over high heat, without oil, for about 2 minutes. Then, drain the excess fat and add it to the sauce, which already contains the sausage and mushrooms.
Add the rice to the sofrito and cook for two minutes, then add the previously heated broth. Add it little by little, stirring constantly, and cook for about 14 minutes.
After this time, add the previously grated or crumbled patamulo cheese, and continue stirring to bind the rice.
Finally, for plating we will use a little more patamulo cheese on top to decorate, and so it melts with the heat of the rice.
The result is a rice with a unique flavour that, thanks to the sausage, enhances the flavour of other ingredients. Rice with sausage from Graus is a hearty dish full of flavour, perfect for enjoying the rich mixture of mushrooms and foie.
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