Creamy rice with tuna jerky and payoyo cheese

Creamy rice with tuna jerky and payoyo cheese


• 320 g of rice
• ½ onion
• 2 cloves of garlic
• 1 green pepper
• 100 ml of Extra Virgin Olive Oil PDO ‘Priego de Córdoba’
• 120 g of green asparagus PGI ‘Huétor Tajar’
• 1 glass of PDO ‘Manzanilla -Sanlúcar de Barrameda’
• 100 g of tuna jerky
• 1 litre and a half of fish stock
• 200 g of payoyo cheese
• Basil
• 12 almonds
• Pepper

1. Add garlic
2. Combine the onion
3. Cook during 10 minutes
4. Add green pepper
5. And the rice
6. Pour the PDO ‘Manzanilla- Sanlúcar de Barrameda’
7. Cook until the alcohol gets evaporated
8. Pour the hot fish broth
9. Cook about 15 minutes
10. Add green asparagus PGI ‘Huétor Tajar’
11. And the tuna jerky
12. Combine the payoyo cheese
13. Stir until the rice have a creamy texture
14. Serve with thin layer of tuna jerky and almond
15. Grate a little more of payoyo cheese and decorate with basil

Parining with ‘Palo Cortado’ PDO ‘Jerez-Xérès-Shery’

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