The Chef

Restaurants

Meals

Drinks

Restaurants›La Catalana›Arroz De Rabo Recipe

Arroz De Rabo Recipe

Name: La Catalanas ARROZ DE RABO Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup Spanish Bomba rice; 2 pounds Oxtail; 0.5 grams Saffron threads; 4 cups Chicken broth; 3 tablespoons Olive oil; 1 medium Onion, chopped; 4 cloves Garlic, minced; 2 medium Carrots, chopped; 1 medium Red bell pepper, diced; 1 medium Tomato, diced; 2 whole Bay leaves; to taste Salt; to taste Black pepper; 2 tablespoons Fresh parsley, chopped

Inspired by La Catalana

Time1h 30m

Serves4

Spanish Bomba rice, saffron with oxtail

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with ARROZ DE RABO

Selected to serve

Flor de Jerez

Appleton estate Reserve Rum, Lustau Amontillado sherry, Rothman & winter apricot Liqueur, Lemon Juice, Angostura Bitters

rich · fruity · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 cup Spanish Bomba rice

2 pounds Oxtail

0.02 oz (0.5 grams) saffron threads

4 cups Chicken broth

3 tablespoons olive oil

1 medium Onion, chopped

4 cloves Garlic, minced

2 medium Carrots, chopped

1 medium Red bell pepper, diced

1 medium Tomato, diced

2 whole Bay leaves

to taste Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley, chopped

Method

Cooking Instructions

Prepare the Oxtail

In a large pot, heat olive oil over medium heat. Season the oxtail with salt and pepper, then brown them on all sides. Remove the oxtail and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, garlic, carrots, and red bell pepper. Sauté until the onions are translucent.

Add Rice and Saffron

Add the Bomba rice to the pot and toast it for about 2 minutes. Add the saffron threads and diced tomato, stirring to combine.

Simmer with Broth

Return the oxtail to the pot and pour in the chicken broth. Add the bay leaves and bring to a boil. Reduce heat to low and cover, letting it simmer for about 45 minutes.

Finish and Serve

Once the oxtail is tender and the rice has absorbed the liquid, remove from heat. Discard bay leaves, season with salt and pepper to taste, and garnish with fresh parsley before serving.

More from La Catalana

30m

Spanish

Amanida Catalana

Inspired by La Catalana

Amanida Catalana is a traditional Spanish salad featuring mixed greens, a variety of vegetables, and toppings like boiled eggs and Serrano ham. This salad is known for its fresh flavors and hearty ingredients, characteristic of Catalan cuisine, often combining both vegetables and proteins elegantly. Here's how to make it at home.

50m

Spanish

Pollastre

Inspired by La Catalana

Pollastre is a Spanish dish featuring chicken breasts stuffed with Serrano ham and Manchego cheese. This version is known for its flavorful filling and a deliciously creamy paprika-infused mashed potato side, typical of Spanish cuisine. Here's how to make it at home.