Arroz Canario by Javier Perez Gonzalez, SA A smooth, velvety rice from the Canary Islands, perfect to be enjoyed in good company! Preparation 20' Cooking 1h People 4 Difficulty Ingredients 1 garlic head 3 carrots 1 green capsicum y 1 red capsicum 2 onions 1 kg pork ribs 400gr Tartana rice (Marisma) 1 l chicken broth 250gr beans 2 tomatoes Extra virgin olive oil 1 gr of saffron 2 lemons 2 tablespoons of concentrated tomato paste Salt Elaboration method We pour a good splash of extra virgin olive oil into the casserole. Sauté the whole bulb of garlic for a couple of minutes. Add the onions, a little bit of salt, and continue stir-frying until the onion is translucent. Add the green capsicum, the red capsicum, the carrots, and the beans, add a little more salt and olive oil. We mix it all, cover it with the lid and let cook for about 5-6 minutes or until the vegetables are poached. We add the concentrated tomato paste. We add the grated tomatoes. We add the juice of 1 lemon. We mix everything and let it cook until the water of the grated tomatoes and the lemon juice evaporate. Add the rice and mix well together to absorb all the fritura flavours and set aside. We infuse the broth with the saffron. We salt the ribs and put them in a pressure cooker along with the saffron-infused chicken broth. Precook the ribs in a pressure cooker for 12 minutes. Now we add the precooked ribs and the broth to the casserole along with the rice and vegetables. We rectify broth with a little bit more salt. We mix well everything to organize all the ingredients. Cook for 18 minutes or until the rice has absorbed all the broth. Let it rest for 5 minutes with the lid on. Sprinkle with chopped fresh parsley and garnish with lemon wedges.