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Creamy Rice with Cured Ham and Botifarró, served with Quely Palitos made with olive oil



For the rice

Heat the stock. Brown the onion in a spoonful of butter, season with salt and pepper and add the rice.

Gently fry for a minute.

Gradually pour in the white wine, and then the stock.

When it is half cooked, add the cured ham and the botifarró.

When the rice is done, remove it from the heat and add the rest of the butter, the cheese and the cream.

For the salad

Cut the cherry tomatoes in half, dress them with salt, oregano and olive oil and do the same with the lamb's lettuce.

Assembly of the dish

With the aid of a deep chef's ring positioned on the plate, plate up the creamy rice.

Place the tomatoes, the lamb's lettuce and the Quely Palitos on one side and decorate with sprigs of chervil.

Products Quely used in this recipe:

Receta Quely

For the rice

  • 400 g. Japonica rice
  • 1 l. chicken stock
  • 2 spoonfuls of butter
  • 1 chopped onion
  • Salt White pepper
  • 80 ml. white wine
  • 100 g. grated semi cured Mahon cheese
  • 2 dessert spoons single cream
  • 100 g. cured serrano ham
  • 100 g. botifarró (black pudding)

For the salad

  • 24 cherry tomatoes
  • 24 sprigs of lamb's lettuce
  • 1 dessert spoon extra virgin Estancia de Son Pons olive oil
  • Oregano
  • Salt
  • 8 Quely Palitos made with olive oil

For the decoration

  • Sprigs of chervil

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