Paella From the Mountains…With Black Truffle

June 18, 2019 Recipe

Grown high in the Mountains, at a spectacular 800-900 meters above sea level, Tempranillo grapes tend to express themselves into a rebelliously complex and fresh wine. One that winemaker Eva likes to pair it with a traditional Mountain Rice, the elevated meaty version of the very traditional seafood paella.


  • 360 g of rice
  • 1,3L Chicken broth
  • Extra virgin olive oil
  • 1 chicken thigh cut into small pieces (approx 200 g)
  • ¼ rabbit cut into small pieces (approx 200 g)
  • 200 g sausage (chopped sausage)
  • 2 chopped pork ribs
  • 2 medium onions chopped
  • 1 small green bell pepper
  • ¼ small red bell pepper
  • 2 cloves garlic, minced
  • 2 medium shredded tomatoes
  • 1 glass of wine
  • 4 artichoke hearts cut to quarters (if season)
  • 100 g peeled peas (if season)
  • 150 g of fresh mushrooms
  • Salt
  • Black pepper
  • Sugar 2 Tsp
  • Paprika ½ tsp
  • Rosemary, 1 sprig


  • Black Truffle is now in season, and it is wonderfully shaven over the rice.


Season the meat and liver of the rabbit and sauté in a casserole with abundant olive oil until they are well browned. Reserve.

In the same oil, slowly sauté the chopped onion. The part of the sofrito of the mountain rice is essential and must be carried out gradually, without haste and in low fire. When the onion begins to be transparent, add the green and red pepper and continue to simmer until it is also golden.

Add the chopped garlic, the artichoke hearts, and the peas and stir for a while, about 10 minutes. Incorporate the grated tomato and season with salt, black pepper, sugar, and paprika. Allow cooking until obtaining a homogeneous sofrito.

Meanwhile, heat the broth to be used for rice.

Add to the pan the meats we had reserved, mushrooms and wine, stir and let the alcohol evaporate for a few minutes.Incorporate rice, stir and skip for 2 minutes.

Add the chicken broth to the rice and cook over high heat for 10 minutes stirring occasionally.

Place a twig of rosemary on the rice and finish cooking for 6-8 minutes more. The rice should remain al dente, a little hard.

Turn off the heat and let stand the mountain rice between 5 and 10 minutes.

Add shaved Black Truffle and enjoy!

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